Indian · Lunch
Butter Naan (Keto)
Grain-free naan built from a melted mozzarella and almond flour dough, pressed thin and seared in a hot skillet until charred and puffed, then brushed with melted butter and garlic. Soft, chewy crumb inside with a blistered crust, served warm alongside curries or as a low-carb flatbread base.
$3
10 minsPrep
8 minsCook
18 minsTotal
MediumLevel
Nutrition per serving
474Calories
24gProtein
39.2gFat
9.6gCarbs
2.1gSugar
3.6gFiber
714mgSodium
246mgChol
16.6gSat Fat
210mgPotassium
505mgCalcium
1.9mgIron
1.1mcgVitamin B12
1.2mgVitamin C
gluten-free
low-carb
vegetarian
keto
Instructions
1
Prep
Combine shredded mozzarella and cream cheese in a microwave-safe bowl; microwave on high for 45 seconds, stirring halfway, until fully melted and stretchy.
2
Add the beaten egg, almond flour, baking powder, and salt to the melted cheese; knead with oiled hands until smooth and non-sticky, about 1 minute.
3
Rest the dough covered at room temperature for 10 minutes until firm enough to roll without tearing.
4
Press the dough between parchment sheets into a thin oval about 1/8 inch thick, roughly the size of a side plate.
5
Heat the ghee in a nonstick skillet over medium-high heat; cook the dough 2 to 3 minutes per side until deep brown char spots appear and the surface puffs.
6
Mince the garlic and stir into the melted butter; brush over the hot naan and scatter cilantro on top as it sizzles from residual heat.
7
Plate
Fold the naan in half or quarters and serve warm alongside curry or a dip of choice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g shredded mozzarella cheese
- 2/3 cup70g almond flour
- 2 tbsp2 tbsp cream cheese
- 22 small eggs
- 1/2 tsp1/2 tsp baking powder
- 2 pinch2 pinch salt
- 2 tbsp28g butter
- 2 clove2 clove garlic
- 2 tsp2 tsp cilantro
- 1 tsp1 tsp ghee, for pan-searing
