Ingredients
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Dry ingredients:
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75 g of Coconut flour
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30 g of Psyllium husk
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1 tsp. of Baking powder
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1/2 tsp. of Salt
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Wet ingredients:
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240 ml of WaterHot water of 70 to 80 °C
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60 g of Coconut yogurt
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30 g of Coconut oilOr ghee oil
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Garnish:
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Coconut oilOr ghee oil
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Sesame
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Salt
Directions
The classic naan is an Indian flatbread made from wheat flour, which is also popular in other Eastern countries.
Today, we will make a diet version of it, also from traditional Indian ingredients such as coconut flour, butter and yogurt, as well as psyllium, which also comes from India.
Delicious, fluffy and stretchy flatbreads are the perfect companion for soups, curries, dal, meat and fish dishes, especially with gravy! It is indispensable for some diet types in which grains are excluded, such as the Candida diet, AIP, Paleo diet, elimination diet, etc.
Bon Appetit!
Today's visits: 1.
Steps
1
Done
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Preheat the oven to 180 degrees Celsius. |
2
Done
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Mix dry ingredients until smooth and with no lumps. |
3
Done
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Melt the coconut oil. Then heat the water to a temperature of 70 to 80 degrees Celsius. Add water, yogurt and coconut oil to the dry ingredients. Thoroughly mix the dough until it is smooth, first with a spoon and then with your hand. Roll the dough into a ball and let it stand for 10 minutes. |
4
Done
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Divide the dough into six equal pieces. Roll each piece into a ball and form an irregularly shaped flatbread about 5 mm thick (roll it out or flatten it with your hands). Place the flatbreads on a baking sheet covered with baking paper, sprinkle with sesame seeds and bake. |
5
Done
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Take out baked flatbreads, let them cool slightly and serve. You can gently brush the surface with melted coconut oil and sprinkle it with salt. |