Keto Naan (No yeast!)
A soft, pliable, and incredibly easy yeast-free keto naan made with melted mozzarella and almond flour. The perfect low-carb flatbread for soaking up your favorite curries!
Ingredients
Dough
- 3 cups shredded mozzarella cheese low moisture is strictly essential
- 2 tbsp milk of choice helps smoothly bind the melted cheese
- 1.5 cups almond flour fine blanched
- 1 tbsp baking powder gives dough fantastic lift
- 2 large eggs must be at room temperature
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit. Line a large baking sheet with high-quality parchment paper to ensure your delicate dough won't stick.
- Put your shredded mozzarella and milk into a microwave-safe bowl. Microwave the mixture in short, gentle 30-second bursts, stirring thoroughly every single time until a perfectly smooth, cohesive paste forms.
- Move that warm, melted cheese into a much larger mixing bowl. Give it a minute or two to rest until it feels pleasantly warm to the touch. Toss in your fine almond flour, baking powder, and room-temperature eggs.
- Mix everything together with a sturdy silicone baking spatula. Once the dough cools down enough to safely handle, use your clean hands to knead the mixture firmly until it forms a smooth, beautiful ball.
- Divide the large dough ball into four equal pieces. Flatten them out evenly on your kitchen counter and shape them into classic, rustic oval naan shapes about a quarter-inch thick.
- Place your shaped raw dough carefully onto the parchment-lined tray. Slide the tray into your hot oven for exactly 15 minutes, watching for the outer edges to turn a lovely crisp golden brown.
- Take the hot tray out of the oven very carefully. Let the fresh bread rest on the hot tray for exactly 10 minutes to help the interior crumb structure set up properly before serving.
Notes
Pro Tips: Keep your dough warm at all times. If it gets cold, it becomes stubborn and won't stretch. Use two sheets of non-stick parchment paper to roll out the dough if it ever feels too sticky for your bare hands. Store leftovers in an airtight container in the fridge for up to a week.