Enjoy a quick and delicious keto naan/flatbread recipe that is both nut free and gluten free. Perfect for your low carb lifestyle!
Easy Low Carb Naan Bread Recipe
Learn how to make quick and delicious keto naan/flatbread with this helpful recipe. This flatbread is ideal for those following a low carb, keto friendly, nut free, gluten free, sugar free, and diabetic friendly diet. You can also find tips on making sunflower seed flour and substitutes for xanthan gum to suit your dietary needs.
Enjoy a tasty and healthy alternative to traditional flatbread with this keto-friendly recipe. By using sunflower seed flour and xanthan gum substitutes, you can create a delicious flatbread that fits into your low carb lifestyle. Whether you’re following a keto diet or looking for a diabetic friendly option, this recipe is sure to satisfy your cravings.
Whip Up a Keto-Friendly Naan in a Flash – No Nuts or Gluten Needed!
welcome back once again all my low carb friends and for those of you who are here for the first time welcome today I have another very easy keto bread recipe for you today I am going to show you how to make quick easy keto flatbread flatbread is great because you can do just about anything with it you can make.
Sandwiches with it you can make wraps with it you can make yeetles with it you can make nonos which is basically a burrito on non bread you can make it Savory you can make it sweet I mean you can do all kinds of things with flatbread and if you want a printable version of this recipe you can check out my website at Janet delicious lar.
Kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy delicious low carb keto recipes make sure you click that subscribe button and click the notification Bell that’s right next to the Subscribe button that way you can be notified every every time I.
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Let’s get cooking in a small bowl combine 4 G or around a/ tblspoon of flax seed meal I like to use Golden flax seed meal but you can use dark flax seed meal also add 22 ml or around 1 and 1/2 tablespoons of room temperature water use a fork and stir the flax seed meal and the water.
Together until fully combined then set it aside and allow it to sit for at least 15 minutes so it can thicken and get a little bit gooey in a separate small bowl whisk together one large room temperature Egg until the yolk and the white are ful combined then set it aside for a minute in a large mixer Bowl combine 72 G or around 3/4 cup of finely.
Ground sunflower seed flour now you don’t have to buy this pre-made if you don’t want to remember I’ve showed you guys how to make your own in less than 5 minutes so I’ll put a link in the description and how to make your own if you missed that video add 18 G or probably about 2 and A4 tablespoons of bamboo fiber if you don’t have bamboo.
Fiber or don’t want to use bamboo fiber you can also use oat fiber instead add 5 G or around 1 and 1/2 tpoon of xanthan gum if you don’t have xanthan gum or don’t want to use xanthan gum you can use about 2 and 1/2 tpoon of psyllium husk powder or you can check out my article on different xanthan gum substitutes and choose one of those I’ll.
Leave a link in the description to that just keep in mind that any substitute in any recipe can can alter the texture a little bit and your flatbread may not be as flexible as if you were to use ananan gum Anan gum is very unique in how it binds and how it creates flexibility add 6 G or around 1 and 1/4 tpoon of baking powder a 4 teaspoon of salt 6 G or.
Around 2 tpoon of instant dry yeast this is optional it doesn’t make it rise or anything it’s just strictly for flavor it just helps your flat bread to tastes a little bit more like traditional flatbread also if you want to you can add some dry seasonings for a little bit more flavor in your flatbread I added 1 teaspoon of garlic powder just to give.
My flatbread a little hint of a garlic taste sift the dry ingredients all together until they’re fully combined and there are no lumps turn your standing mixer on low gradually add 7 ml or around a half tablespoon of apple cider vinegar and allow it to beet in after you pour it add your beaten egg and again allow it to bead in until the.
Dry ingredients are moist add your flax meal mixture before you add it make sure that it has thickened up and it’s gotten gooey in the center this is part of what’s going to help bind your ingredients together it’s okay if it’s Tad watery but you want it to be mostly thickened up once you’ve added the flax seed meal mixture.
Then again allow it to mix in well gradually add in up to do 1 tblsp of room temperature water now you may not need a full tablespoon of water so make sure as the mixture is running you just gradually add the water in very small amounts you’re just wanting your dough to be thick and lightly moist and most importantly you want it to be holding.
Together and beginning to form a ball shape in your mixer I used roughly about just a little less than 2 tpoon probably close to 1 and 3/4 t teaspoon somewhere around in there which is roughly around 8 to 10 mL of water if you don’t have a standing mixer you can use a food processor or a hand mixer or you can even use a wooden spoon and just mix it.
Completely by hand I wouldn’t advise using a blender because this is a little bit thicker of a dough and it could damage your blender once you have the right texture of dough then form the dough into a ball you might have to dampen your hands just a tad because it is a little bit of a sticky dough then place the dough ball.
In some plastic wrap and knead the dough for roughly about 2 minutes this is just going to help make your dough softer and more flexible so you have a more flexible flatbread after kneading the dough for about 2 minutes then form it back into a ball and place it back into your mixer Bowl then let it stand for about 15.
Minutes this is just going to help absorb any extra moisture and firm up your dough a little bit after 15 minutes the dough should be lightly moist and lightly sticky the dough should easily release from your fingers place a 10-in skillet over medium heat and allow it to preheat for about 3 to 5 minutes or until it’s hot while it’s preheating.
Divide the dough into three equal portions very lightly dampen your hands and roll each portion into smooth balls line a clean work surface with parchment paper or a silicone mat Place one portion at a time onto your work surface then cover the portion with another piece of parchment paper press or roll the dough portion out to a circle that’s.
Roughly around 6 to 7 in in diameter about 1/8 in thick or your desired thickness I’ve used my tortilla press and I just line my tortilla press and just press it out repeat the rolling process until all three of your dough portions are formed place the rolled portions of dough one at a time into your pre preheated Skillet if you’re not.
Using a cast iron or non-stick skillet make sure you very lightly spray the bottom of your Skillet so your flatbread doesn’t stick cook the flatbread for about 45 seconds or until it’s spotted underneath and easily releases from the skillet turn the flatbread and cook another 30 seconds or until it’s lightly golded and spotted on each side this.
Doesn’t take hardly any time to cook so make sure you keep an eye on it if you cook it for too long it’s going to start getting stiff so you want it to keep that flexibility once it’s cooked transfer the flatbread to a serving plate if you want to you can just brush the flatbread with some garlic butter and just serve it as is or you can make.
It into a yoll or top with whatever desired toppings you want it’s all up to you what you want to do with your flatbread all right we are back with my yummy looking flatbread this is what it looks like just by itself it’s it’s firm firm but still it’s pliable you can fold it and do whatever you want with it I just made a I don’t know if you can see.
That I don’t want to dump the plate but I just made an open face cheese steaks sandwich on this flatbread but you can also use these for E roll and anything else that you want to use them for so of course the most important thing is how things taste yes yes yes and you can make these flat brids as thin or as thick as you want season them however.
You want that’s all up to you very very versatile see if I can even bite this thing I put like a ton of stuff on it let’s see here I got a big mouth I should be able to do it or not stretchy m it’s very yummy the cheese steak is.
Excellent but more importantly the flatbread is very good and as you saw it was very sturdy I was able to pick it up still with all that stuff on it that I had and it didn’t break didn’t fall apart excellent very very good definite thumbs up for this that steak stuck in my tooth but hey it’s a thumbs up very tasty yummy y yes.
Yes these are best serve immediately but they can be stored in an airtight container at room temperature for about 2 to 3 days they might get a tiny bit stiff but they’ll still be usable if they do get stiff you can just warm it in your microwave or in your oven just for a little bit I have not tried freezing these so I’m not sure if the.
Texture will change once they are frozen if you do try freezing them make make sure that you put pieces of parchment paper in between each one of the flatbreads so they don’t stick and eat and enjoy and that’s the recipe of the day I hope you enjoyed it if you did and you want to see more videos like this make.
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