Who says you can't enjoy Cheesy Naan while living low carb? 😍 We adapted the original recipe from the Diet Doctor to make it more Aussie Low Carb friendly.
8
3/4 Cup (100g) Coconut Flour 3 Tablespoons (60g) Ground Psyllium Husk 1/2 teaspoon Baking Powder 1 Teaspoon Salt 1/4 cup melted coconut oil 2 cups of boiling water 50g shredded cheddar cheese --note For Plain Naan, just don’t add the cheese. 😀 Or add Garlic for Cheese and Garlic Naan.
Mix all dry ingredients in a bowl (coconut flour, psyllium husk, baking powder, salt and cheese) Add oil and then boiling water and stir thoroughly to combine. Allow rising for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. The amount needed may vary depending on what brand of husk or coconut flour you use. Divide into 8 pieces and form into balls that you flatten with your hands. Place a ball between 2 sheets baking paper and use a rolling pin to roll out. Don’t make more than 15cm in diameter otherwise too hard to flip! Place 1 Naan at a time in the frying pan with coconut oil or butter. Cook for 60 seconds then flip and cook the other side Repeat process for remaining Naan. You can keep on a plate under foil to keep warm or keep in a low oven until ready to serve.