Keto Recipes

Keto Naan | Tortilla | Wrap | Roti | Low-Carb Flatbread

The quest for the elusive keto naan

Most Indian food can easily be ‘ketofied’ and adapted to suit our macros. However, for any Indian the biggest void in their dietary heart is the lack of any carbs in the form of roti, naan or paratha, that normally accompanies a curry. Indian flatbreads are much like tortillas, but made out of whole wheat flour. These are great for mopping up curries and gravies and, to be honest, most of us Indians would be lost without it. Eating just curry is pretty much unheard of in India!  A low-carb flatbread is the need of the hour.

Unfortunately, keto friendly flours don’t quite work the same way our glutinous friends maida (all purpose flour) and atta (whole wheat flour). So we must adapt and bring in new ingredients to the table to achieve similar results. Of course, this recipe could easily be repurposed to make a low carb tortilla, or a keto wrap that you can stuff with veggies and meat of your choice – this flatbread is your playground!

 

 

Replacing traditional flour with coconut flour in the low carb tortilla

Coconut flour, unlike almond flour, absorbs a lot more liquid, but gives you a pancake that’s closer to that flatbread feel. This coconut flour tortilla doubles up as a naan, a paratha and an keto uttapam. Yes, it does have a coconutty taste, but it is versatile enough that you can stuff it with a filling of your choice or use it as the perfect vehicle for your butter chicken. One thing to note: the psyllium husk in this recipe is absolutely essential. On it’s own, the coconut flour doesn’t quite hold up, but just add in that psyllium husk and it suddenly has structure and can hold up like any flatbread would. You can bake this or fry it, you can even use it as a keto pizza base (though it won’t get crispy). You can also roll it out thinner and use it as a tortilla… the possibilities are endless.

Getting your hands on coconut flour

For a lot of folks living in India, coconut flour is an expensive option and not easily available. (To be fair, though, a lot of brands now retail on Amazon.) This might be the case in your country as well. In this case, you can make do with desiccated coconut, which will give you a coarser pancake. However, there is no replacement for the psyllium husk, which is what binds the entire thing together.

Another important thing to note is the temperature of the water – if it’s not warm, it won’t hold together.

Anyway, unleash your creativity with this delicious flatbread. Click here for my Chicken Keto Tortilla Filling

 

Keto Naan Keto Uttapam Keto Parantha

 

Nutrition Info (Per Serving)

  • Calories: 58
  • Net Carbs: 3g
  • Carbs: 12g
  • Fat: 2g
  • Protein: 2g
  • Fiber: 9g

This recipe makes 4 servings/naans/parathas/uttapams. Get this recipe on myfitnesspal.

Low Carb Tortilla Keto Naan Coconut Flour

Low Carb Tortillas Recipe with Coconut Flour

Yum
Votes: 108
Rating: 3.76
You:
Rate this recipe!
A keto coconut flatbread that works as a naan, paratha or uttapam or even a tortilla.
Servings Prep Time
4 Naans 5 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Servings Prep Time
4 Naans 5 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Low Carb Tortilla Keto Naan Coconut Flour

Low Carb Tortillas Recipe with Coconut Flour

Yum
Votes: 108
Rating: 3.76
You:
Rate this recipe!
A keto coconut flatbread that works as a naan, paratha or uttapam or even a tortilla.
Servings Prep Time
4 Naans 5 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Servings Prep Time
4 Naans 5 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Ingredients
  • 50 Grams Coconut Flour I use this
  • 8 Grams Psyillium Husk I use this
  • 1/2 Tsp Baking Powder
  • 1 Cup Water
  • 1 Tbsp Oil/Ghee for frying
  • Salt to Taste
Servings: Naans
Units:
Instructions
  1. Heat the water for 30 seconds in the microwave.
  2. Mix all the dry ingredients and add the warm water.
  3. Form a dough and let sit for 10 minutes.
  4. Cut the dough into 4 parts.
  5. Roll out one part of the dough between two sheets of parchment paper.
  6. Add a bit of butter or ghee to the pan and slap the flatbread on.
  7. Wait for one side to cook completely before flipping. Fry on both sides till golden brown.
  8. Serve.
Recipe Notes

Don't try to sub almond flour for the coconut flour; it won't work.

Psyllium husk is essential to the recipe. Ground flaxseed won't work the same way, so it's not a good substitute.

The water has to be warm when added to the flour. Cold water will make for a crumbly dough.

If you find the naan breaking when you try to flip it, let it cook for some more time before you attempt again.

 

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134 Comments

  • Reply
    Sarah Stanley
    November 10, 2017 at 11:58 pm

    I have made this in the past and loved it. I just decided to make it and try as a pizza base and it was AMAZING!!! It’s so easy to make, this will definitely be a staple!!

    • mm
      Reply
      Sahil Makhija
      November 18, 2017 at 4:29 pm

      Very glad to hear that 🙂

      • Reply
        Anita Rane
        March 11, 2018 at 9:09 am

        What about adding Besan (chickpea flour) to the coconut flour

        • mm
          Reply
          Sahil Makhija
          March 11, 2018 at 9:59 am

          It’s not keto friendly.

          • sheldon
            April 8, 2018 at 12:57 am

            Exactly. 16g carb is a no go.

          • Kathy
            April 14, 2018 at 7:13 pm

            I have psyllium whole husks. Can I use this?

          • mm
            Sahil Makhija
            April 15, 2018 at 3:48 am

            Yes those should work.

    • Reply
      Talia
      May 24, 2018 at 2:53 am

      Tried these tonight and they were great! I will definitely take some of the other suggestions to add other spices or garlic. I read that the texture is more spongy (which did take me by surprise). I noticed that when I cooked them, unlike your video, the dough puffed up a lot and didn’t know if that was normal

  • Reply
    Donna
    November 22, 2017 at 10:54 pm

    Love the new website. Enjoy watching your videos and making your recipes. Keep it up!

  • Reply
    Lakey
    December 8, 2017 at 12:31 am

    I made this tonight, it was wonderful. I think it might have convinced my teenage daughter to try moving towards a Keto diet because “everything you guys eat is SO good”. Thank you so much for not only taking the time to work out these recipes, and share them, but make videos so they are easy to understand and entertaining to learn!

    • mm
      Reply
      Sahil Makhija
      December 9, 2017 at 12:10 pm

      Very glad to hear that Lakey and thank you for the kind words 🙂

  • Reply
    Alyssa
    December 12, 2017 at 10:48 pm

    Totally using this to make a half-moon quesadilla. <3

  • Reply
    Cathy
    December 17, 2017 at 10:54 pm

    I want naan tonight but have no psyllium husk flour. Is there an alternate?
    Thanks!

    PS: I love your videos!

    • mm
      Reply
      Sahil Makhija
      December 18, 2017 at 4:55 am

      Thank you so much Cathy, sadly without the husk there is nothing to bind the mixture together. You can probably use an egg or 2 with the coconut flour and make a pancake from it.

      • Reply
        Jen
        March 18, 2018 at 2:59 am

        would xanthan gum work? I know it’s not a 1:1 ratio, as generally it’s 1tsp of xanthan gum to like 2 TBSP of psyllium husk, but i just came upon this recipe and have everything except that. Do you think it would work?

        • mm
          Reply
          Sahil Makhija
          March 18, 2018 at 5:42 am

          Jen I have never tried it so I have no idea if it will work. You can try a test batch and see if it works but if it does then please let me know 🙂

          • Victoria
            June 24, 2018 at 7:48 pm

            hi! i just made them with the 1 tsp of xanthan gum instead of the psylllium husk and they came out fine! thanks so much for the recipe! this is a keeper!
            i added the water in quarter cups and only needed three-quarters of the cup…

    • Reply
      Sean
      July 29, 2018 at 12:42 am

      chia seed or perhaps flax?

      • Reply
        Dee
        October 23, 2018 at 6:27 pm

        He said NO earlier to flax but since he said 2 eggs might work, you could probably making Chia eggs if you do not eat regular eggs. Add a little water to a teaspoon or so of Chia seeds.

  • Reply
    Madalyn Castle
    December 26, 2017 at 2:43 pm

    Great site. Thank you.

  • Reply
    Sayali
    December 29, 2017 at 10:00 am

    Hi sahil,
    I have some questions about keto diet would you be able to guide me.or can you recommend any dietitian for that.

    • mm
      Reply
      Sahil Makhija
      December 29, 2017 at 1:49 pm

      Hi Sayali, you should read up everything on http://www.ruled.me – they are a great Keto resource. I do believe there is a company in Mumbai called Food Darzee that does Keto consultancy as well.

  • Reply
    Kathy
    December 30, 2017 at 5:36 pm

    I found the dough was way too wet. Added a little more coconut flour but that didn’t help. It didn’t cook up very well, either. I ended up throwing out half of it.

    • mm
      Reply
      Sahil Makhija
      January 1, 2018 at 12:22 pm

      I’m sorry it didn’t work out for you. What kind of husk did you use? That can make a difference as well. Was the water warm? did you watch the video and follow it exactly like that?

    • Reply
      michelle
      January 23, 2018 at 5:24 am

      You likely don’t need to add the entire cup of water. I only ended up using half of it, and probably could have gotten away with slightly less than half.

  • Reply
    Fa
    January 2, 2018 at 6:14 am

    I tried this today and loved it. Thanks to you I can finally enjoy having curries!!
    The uttapam and paneer Paratha idea is great too…will try those soon.

  • Reply
    Ritz
    January 4, 2018 at 5:04 pm

    Hi can I freeze these or put them in the fridge for a few days . Also is there a way to make them crisp?

    • mm
      Reply
      Sahil Makhija
      January 6, 2018 at 1:00 pm

      Yes you can do that. I guess to make it crispy you can roll it really thin and cook it really long in the oven at a low temperature.

  • Reply
    Mrs. Agha
    January 5, 2018 at 3:34 pm

    Thank you brother for sharing this awesome recipe. Now my husband and I can enjoy guilt free curries at home. Thumbs up. Peace!

    • mm
      Reply
      Sahil Makhija
      January 6, 2018 at 1:02 pm

      Cheers! Glad you dig the recipes.

  • Reply
    Teresa
    January 8, 2018 at 4:47 pm

    Oh my goodness, so so good! My husband who is skeptical of anything Keto loved them. I used a tortilla press and the naan came out lovely. Loved your recipe and video, thanks! 5 stars

    • mm
      Reply
      Sahil Makhija
      January 9, 2018 at 4:07 am

      So glad to hear that 🙂

  • Reply
    Kristen
    January 8, 2018 at 9:44 pm

    Do you use psyllium husk or psyllium husk powder? I have both, one is coarse and the other is finely ground.

    • mm
      Reply
      Sahil Makhija
      January 9, 2018 at 4:09 am

      In the recipe I’ve linked to the one I use.

  • Reply
    Carl
    January 11, 2018 at 5:26 am

    Been eager to try this recipe after we found your channel a couple months ago. Only hold up was ordering some psyllium husk powder. WOW! Turned out great! Thanks so much for your recipes and your energy. Horns UP!

  • Reply
    Vanita
    January 12, 2018 at 12:18 am

    Today I tried yiour recipe ……awesome…..thanks….stay blessed

  • Reply
    AK
    January 13, 2018 at 7:35 pm

    I had serious doubts about this recipe as several low carb recipes i’ve tried (from various internet sources) have been so disappointing. But this was excellent – I mean, it’s never going to be like the real thing being low carb but it was as close as you can get. Genuinely “bready” and the mild coconut flavour is perfect with curries. THANK YOU!

    • mm
      Reply
      Sahil Makhija
      January 15, 2018 at 4:17 pm

      Glad to hear that 🙂

  • Reply
    Ayesha
    January 15, 2018 at 11:59 pm

    I’ve tried it and it tastes great with curries! I was definitely missing the normal wheat roti but this is equally good. I tried with coarser coconut but it just didn’t hold. Even added some more psyllium husk, still it crumbled and didn’t make into a roti. What could be the reason? I have powdered coconut flour but that is not easily available here and it’s about to finish so I tried with the dessicated coconut but failed:/ Any help would be appreciated.

    • mm
      Reply
      Sahil Makhija
      January 16, 2018 at 4:45 am

      I think you might need to add some more water if you using coarser coconut.

    • Reply
      xiao
      September 14, 2018 at 9:46 am

      Maybe if you have a blender, try to blend the dessicated coconut?
      Just about to try this recipe myself, hope it works!

  • Reply
    Chad
    January 22, 2018 at 7:40 am

    Thank you SO much for sharing this!

  • Reply
    Cara
    January 25, 2018 at 2:14 am

    I had the same question re psyllium husk vs psyllium husk powder which you didn’t really answer above. I’ve linked to what you use and the package in the image doesn’t specify. The package doesn’t say ‘powder’ so presumably it’s not? I’m dying to make these but have to buy the psyllium husk to do so. I don’t want to wait for an online order of it so please answer soon and I will buy it in the store. Looking forward to enjoying these!

    • mm
      Reply
      Sahil Makhija
      January 25, 2018 at 11:13 am

      Well the think is it’s not a full husk but it’s not a powder either but a powder would be a better bet I think.

      • Reply
        MIchelle
        February 11, 2018 at 7:49 am

        I just made this tonight. Loved It!!
        Stuck strictly to the recipe with measurements.
        I used Psyllium Husk ( not powder ).
        I got it from the health food shop – it was a lightly milled husk.
        This was the first receip I have tried after finding your You Tube channel today.
        Can’t wait to try more.

  • Reply
    jeff
    January 28, 2018 at 3:05 am

    I made these but used what appeared to be psyllium husk powder. Turned them a dark brown color. Not a big deal. Final texture was a bit rubbery. Dough ball was rubbery as well. Had a pleasant taste but texturally it was strange. Used to it exact proportions in the video. The psyllium was vitamin shoppe brand.

    • mm
      Reply
      Sahil Makhija
      January 28, 2018 at 6:37 am

      Yeah it’s kind of about right. It’s not going to have a crispy texture or anything it is a bit ‘strange’ at the end of the day because it’s husk and coconut flour 😀

  • Reply
    Lisa
    January 28, 2018 at 8:28 pm

    Hey Sahil, got the Spotify app. So I can listen to your music. How do I find you there? PS this is a great recipe. 🙂

  • Reply
    Jumping Jupiter
    January 28, 2018 at 9:11 pm

    First time poster to site, actually, to any keto site. Just wanted to add the proverbial two cents to what IMHO is the best tortilla recipe I have found anywhere on YouTube or any other blog after dozens of sites visited. I made two changes to this already fabulous recipe that transformed it from rock star to Diva status as far as my taste buds are concerned. First: I seasoned the h*ll out of the dough with dill powder, onion powder, black powder and lots of garlic salt. I was faithful to the original version the first time around but it was clear the coconut flour needed and could handle a major flavor upgrade. Secondly: for a texture enhancer, i replaced 2 tbsp of the coconut flour with 2 tbsp of oat fiber. Oat fiber is not the same as oat flour and has zero carbs thereby decreasing the overall carb count of the recipe. This alteration made the tortilla more bread like. I used a tortilla press and got eight 8-inch rounds out of the dough. I found that resting the dough for 30 min yielded the best tortillas with drier and flatter tortillas made if fried with shorter rest times. I actually saw this recipe first on another youtuber’s channel and she appropriately cited the source as HK. She modified the recipe as very thin tortillas getting an amazing 18 out of each batch! She also didn’t reference leaving the dough to sit for a few minutes before frying. I will be making double batches of these tortillas for the foreseeable future with different fillings and maybe different shapes (squares instead of rounds). Thank you Sahil for making my keto dreams come true and all of the other fabulous work you do on the HK site!!

    • mm
      Reply
      Sahil Makhija
      January 29, 2018 at 2:43 am

      Thank you for sharing your recipe update and also really glad you liked the recipe 🙂

  • Reply
    Jumping Jupiter
    January 28, 2018 at 9:37 pm

    Slight correction: my tortilla press is 8 inches in diameter and the eight balls I made actually produced eight 6 – 6.5 inch tortillas.

  • Reply
    Pv
    January 31, 2018 at 8:41 am

    Tried it today morning and it’s bloody brilliant! I feel like I had a fantastic paratha (and we added paneer in the mix). Greatjob Sahil!.you should think about doing a AMA on the keto page on Reddit.

    • mm
      Reply
      Sahil Makhija
      January 31, 2018 at 11:24 am

      I’m not very good with reddit but if someone sets it up for me I will be happy to do it.

  • Reply
    Nisha
    February 1, 2018 at 9:57 pm

    Great recipe, made them for the first time and they turned out well. Only had a little difficulty taking them of the parchment paper. Will definitely try them again.

  • Reply
    sasha worrall
    February 3, 2018 at 5:36 pm

    mine arent very crispy at all – v doughy , i followed you recipe word for word!

    • mm
      Reply
      Sahil Makhija
      February 4, 2018 at 4:05 am

      Yes this isn’t a crispy naan/wrap. It’s a fairly spongy one.

  • Reply
    Donna Barelski,
    February 4, 2018 at 9:32 am

    Your recipes are amazing. You are truly the Keto Chemist, your ingredients are simple, simple understandable, simple to execute steps and phenomenal results. I mostly eat plant based, and never eat mammals, and I can easily reproduce your base recipes by simply adding fish, chicken or tofu. They are universal. A million thanks!

    • mm
      Reply
      Sahil Makhija
      February 4, 2018 at 11:33 am

      Thank you so much for the kind words Donna.

  • Reply
    chrissy
    February 7, 2018 at 12:45 am

    WOW!!! these are so delicious i am so surprised, every other ‘baked’ keto thing tastes so gross, especially with coconut flour. i love these tho! as i was happily munching down, i looked at the macros and saw 19 g carbs and freaked for a sec lol, but then saw most of that was fiber. thanks dude awesome recipes!

    • mm
      Reply
      Sahil Makhija
      February 7, 2018 at 3:19 am

      haha thank you for the kind words Chrissy.

      • Reply
        Archana
        October 9, 2018 at 12:26 pm

        Hi Sahil, For this recipe, my fitness pal is taking 19g as carbs count for 1 serving. It should be 4g. Can you fix this. The app is sending reminders that I have exceeded my carbs intake when I eat 2 serving.

        • mm
          Reply
          Sahil Makhija
          October 10, 2018 at 2:46 am

          I don’t know how to fix that Archana, I also use this in MFP and it doesn’t send me reminders. I have a net carb extension added so it calculates and subtracts the fiber. It’s called Tamper Monkey, it works on the desktop.

  • Reply
    Donna Gilmore
    February 13, 2018 at 1:14 am

    I made your paneer paratha and it turned out really well. My husband and I had fun talking about the flavor possibilities, both savory and sweet! It is becoming a once a week staple in our meals.

  • Reply
    Olivia thompson
    February 23, 2018 at 2:33 am

    amazing recipe, me and hubby started keto 4 weeks ago and being an indian so used to rice and roti , this keto naan is a winner!! thank you

  • Reply
    Sonja
    March 1, 2018 at 1:51 pm

    Good Morning Sahil! Love your site, and really enjoy watching your videos. I’m Swedish, and yet Indian food is one of my absolute favorite cusisines. I use to eat “regular” Naan bread 3X a day… but now since going KETO with my husband, I am so excited to try your Naan recipes. QUESTION – I couldn’t quite understand your recipe for “Panine Paratha” ? Is that right? What ingredients did you use for the filling? It looks amazing… and want to make it. Just not sure of the ingredients. If you could please list them. Thank you so much! What a great & kind spirit you have….. I will keep watching. :). Sonja

  • Reply
    SAna
    March 7, 2018 at 4:32 pm

    Hi there !
    Recipe looks awsum
    Can i use almond flour instead of coconut flour ?

    • mm
      Reply
      Sahil Makhija
      March 7, 2018 at 6:06 pm

      Not for this recipe. It will fall apart. I would suggest you use the keto dosa recipe instead.

  • Reply
    SAna
    March 8, 2018 at 7:00 pm

    Thanks for ur prompt response .actually i only have almond flour and want to get a roti or paratha to eat with saalan 🙁 . Kindly give me a recipe of it before i get bored of eating tikkas and stuff 🙁

  • Reply
    Marci
    March 9, 2018 at 10:49 pm

    I just made these and they came up pretty good,but I added fresh garlic to the dough to get rid of the coconut taste a bit and next time I’ll add salt as all. Thanks.

  • Reply
    Ann
    March 16, 2018 at 3:06 pm

    Made these last night and they were AMAZING!!!Followed the recipe to a T and had no issues being wet ,nor dry.A big THANK YOU!!!!

  • Reply
    Akshay A Gaikwad
    March 19, 2018 at 6:09 pm

    Are the carbs details i.e 19g for 1 Naan/roti or for 4 nans?

    • mm
      Reply
      Sahil Makhija
      March 20, 2018 at 5:55 pm

      It says per serving which means 19 carbs for 1 naan but please remember that 15g from that 19 is fiber.

  • Reply
    SS
    March 21, 2018 at 10:06 pm

    Can I use cheese in place of psyllium husk???

    • mm
      Reply
      Sahil Makhija
      March 22, 2018 at 4:12 am

      You can try 🙂

      • Reply
        SS
        March 31, 2018 at 4:44 pm

        Thanks!!

  • Reply
    Cathleen
    April 3, 2018 at 10:44 pm

    Greetings from the United States! I made these today and, wow, they’re great! This was the first time in a month that I’ve eaten something I consider to be real bread and I really savored it. The coconut flour has a taste I need to adjust to (not something I ever cooked with until now) but this recipe definitely will be a staple in my low-carb lifestyle. I cannot wait for the hubby to try it later with his dinner. I think it’d also be great used in a breakfast sandwich or many other ways. Thanks so much for your awesome recipes and videos!

  • Reply
    Debby
    April 4, 2018 at 10:41 pm

    Oh Man!! WE make these allll the time. I make 8 out of the single recipe rather than 4 and roll out very thin. We use them as Hot dog wraps, sandwich wraps, fill them with sausage or bacon, egg/cheese for breakfast, you name it, we have done it. I also cook them up, cool them, and put them in a a single long layer of freezer paper, roll them up, and freeze them in the roll so when we pull them out, they come out of the roll one at a time! We were so thrilled to find this recipe from you and just had to tell you. Thank you so much!

  • Reply
    Debby
    April 4, 2018 at 10:55 pm

    OH, and yes, I add extra spices depending upon what we are using them for….go crazy. Galic/cumin/chili powder..or galic powder/parsley,….They even taste good thicker for pancake rolls with cinnamon and a bit of vanilla before mixing for tortilla! Our grands love them, too. sorry, guess you can tell we love them.

  • Reply
    Farin
    April 10, 2018 at 2:49 pm

    I am Pakistani by heritage but grew up in the US. I never even made a naan/paratha until I started doing keto 6 months ago. And in fact, YOUR recipes are the first desi food I’ve ever made (luckily I live around a lot of family and near enough desi restaurants that I never had to learn to cook!) Thanks so much for this recipe and your site, it has been very helpful. As a kid I never wanted to eat desi food and now that I have children of my own, I find I want it all the time. And your videos go a long way in keeping me satisfied and committed to keto. Kudos.

    • mm
      Reply
      Sahil Makhija
      April 10, 2018 at 3:15 pm

      Thank you Farin, glad to hear that. I didn’t care much about cooking desi food till I had to feed my international guests on my show and then I really started to love cooking it.

  • Reply
    Melanie Higgins
    April 20, 2018 at 10:01 pm

    Thank you! South African living in London… always loved curry and it is so satisfying to be able to do keto and still eat favourite dishes! This naan came out amazing and loved by my non-keto friends too!!

    • mm
      Reply
      Sahil Makhija
      April 21, 2018 at 4:12 am

      Really glad to hear that!! We’re planning a Keto meet up in London next month.

  • Reply
    Kristin
    April 24, 2018 at 4:17 pm

    You’re the freakin’ MAN!! I just made these this morning, using Kerrygold instead of ghee, (although I do have organic, grassfed ghee) and they’re AMAZING!! Sturdy, flexible and delicious!!

  • Reply
    Milagros G Martin
    May 3, 2018 at 5:13 pm

    Hi, I want to make the recipe but I can not find the
    Psyillium Husk, It can be substituted by another ingredient and what would it be? The recipe is easy to do.
    Thank you

    • mm
      Reply
      Sahil Makhija
      May 4, 2018 at 3:46 am

      It will fall apart without the husk. I’ve added the amazon link to purchase the husk I use in the recipe box. See if you can order it.

  • Reply
    Tayebah Chaudhry
    May 15, 2018 at 5:52 am

    Hi, I would love to try this recipe if I could have measurements in cups instead of grams, for the flour and husk. Otherwise I’ll have to buy a weight scale specially for this recipe.
    Thank you in advance!

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:34 pm

      Buy the weight scale for general kitchen use, it’s far more accurate as cup measures vary across the world. Also there is a converter in the recipe box as well.

  • Reply
    Straw
    May 17, 2018 at 6:10 am

    This is awesome to find. Thank you HK! And everyone for posting your own efforts. With so many new recipes substituting coconut flour for every other commonly used flour, has anyone heard how the global coconut market is handling this dietary shift? More importantly are new coconut plantations causing additional de-forestation or accelerating the practice? What about other staple crops being abandon in favor of more acres of coconut trees for flour production?

    I am working on my own keto thing just as many of you may be, one step at a time. Not trying to crash the party or throw cold water on the cooking fire, just wondering about the consequences.

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:30 pm

      At this point it’s not really that big. Most people aren’t buying up coconut flour like it’s going out of style. It’s also not super cheap and it also lasts in most people’s pantry for a long time.

  • Reply
    Sharon
    June 7, 2018 at 1:30 pm

    Hi love your recipes, however I want to make tortillas and keto bread . can you please tell me measurements in cups, tablespoon, teaspoons. I am Canadian. I have tried to convert, unable to.
    Thanks

    • mm
      Reply
      Sahil Makhija
      June 8, 2018 at 3:22 pm

      Dear Sharon,
      Please buy a scale, you don’t have to convert anything. Cup measures vary across the world and are WIDELY inaccurate. However if you still wish to pursue it there is a converter within the recipe box itself. Good luck!

  • Reply
    Tushar123
    June 12, 2018 at 7:47 am

    Hi, I have just started Keto, I would like to ask you. I am an Indian, I purchased fine Desiccated coconut powder from grocery shop, can i use it instead of coconut flour

    • mm
      Reply
      Sahil Makhija
      June 12, 2018 at 9:05 am

      You can try it, might work. If it does, let me know.

  • Reply
    Carrie
    June 21, 2018 at 2:59 am

    What is the temperature of the warm water I should aim for? I don’t have a microwave but have a kettle with temperature display. Thanks!

    • mm
      Reply
      Sahil Makhija
      June 21, 2018 at 3:59 am

      I think about 80C should be fine.

      • Reply
        Carrie
        June 23, 2018 at 2:33 am

        Thanks!

  • Reply
    KAT
    June 23, 2018 at 11:53 pm

    Absolutely love all your recipes Sahil, but I think I blew this one! I thought I followed the recipe to a T (taking into account I doubled the recipe, anticipating making a big batch), but ended up having to use way more warm water than what you called for, just so I could get it to resemble dough at all. I did let the dough rest before forming and fried them, but fell apart when I flipped them.
    I used as a side to my keto chicken curry I made, and it just dissolved completely. I will try again though as it’s so worth it! (I put the remainder of the batch in the fridge for tomorrow; perhaps I can salvage or somehow “fix” any of the leftover dough?)
    Thanks for all you do!

  • Reply
    Ankita
    June 28, 2018 at 2:36 am

    Hello Shail,

    Have been following your keto vegetarian recipes and they all taste amazing.

    I just want you to know that even almond flour works for keto Naan. We have tried it and it turned out to be good.

    • mm
      Reply
      Sahil Makhija
      June 28, 2018 at 9:56 am

      Hey thank you! that’s good to know. I will try one myself soon. Did you use the same amount of almond flour as coconut flour? or more? or less?

  • Reply
    Pamela Selwyn
    July 1, 2018 at 10:44 am

    Thanks for this brilliant recipe, which I just discovered today and immediately made. I used a US cup measure and found that it was pretty much perfect with 1/2 cup coconut flour to 1 cup water (after all, the proportions of dry to liquid ingredients are more important than which measurement system you use). I did end up adding a bit more water for the perfect consistency, though. I also used a US measuring spoon for the psyllium and baking powder. What I can recommend to anybody who has one is to use a tortilla press to make the flatbreads. They came out almost perfectly round, whereas with a rolling pin they ended up long and wonky looking, so I had to roll them back into balls and start again.

  • Reply
    Matt
    July 3, 2018 at 3:09 am

    Howdy, just wondering if these could use hemp flour instead? obviously would require more than coconut flour, but given hemp flour now becomming more mainstream too, might be an option

    • mm
      Reply
      Sahil Makhija
      July 3, 2018 at 4:16 am

      I have no idea honestly because I don’t get it in India and I’ve never tried it.

  • Reply
    Hina
    July 3, 2018 at 7:38 am

    Have tried some of your recipes and they all have been a hit. Thank you so much for creating short, easy and perfect keto recipes. God bless you!

  • Reply
    Rabia
    July 3, 2018 at 2:19 pm

    Tried it with 8grams of physillum husk powder as in the written recipe on here and it turned out way too sticky, wet and wasn’t binding. Looked at the YouTube video again and you say 2 tbsp of physillum husk. When I googled how many grams that is, its 30 grams! Huge difference in your video and what is written. Take 2 with the 30grams of psyllium husk turned out great. So glad I persevered with this one. Thanks for the recipe but I definitely think you should update your written recipe with more accurate measurements.

    • mm
      Reply
      Sahil Makhija
      July 4, 2018 at 4:22 am

      The main issue Rabia is what brand of husk you are using. I will double check next time I make this but I generally weigh everything while I work and put those down.

  • Reply
    Anu
    July 14, 2018 at 11:42 pm

    Can we replace psyllium husk with xanthum gum? If so, is it the same quantity?

    • mm
      Reply
      Sahil Makhija
      July 15, 2018 at 4:17 am

      I have no idea about this, will have to experiment and see but definitely not the same amount. much lesser xanthan gum

  • Reply
    Jennifer
    July 18, 2018 at 8:18 pm

    What is in the paratha ?

    • mm
      Reply
      Sahil Makhija
      July 19, 2018 at 2:53 pm

      Paneer. It’s an Indian fresh cheese.

  • Reply
    Deborah
    July 20, 2018 at 4:49 am

    Just brilliant! So happy to find a keto tortilla that actually wraps and behaves like a proper flatbread without hardening up like a board when it cools (looking at you, fathead dough). I read through all the comments before setting out, added some spices, wrapped and rested the dough 30 minutes before dividing and rolling. I have a kitchen scale, so I weighed out the flour and psyllium instead of tablespooning. 7″ rounds seems about the thinnest they can go without too much mishap on the way to the pan. Nonstick skillet with a dab of olive oil worked just fine. The flavor was most reminiscent to me of whole wheat/multigrain tortillas. Sandwich wraps are back on the menu now…yippee!

  • Reply
    swathi
    July 24, 2018 at 3:01 pm

    Hi Can i use mozzarella cheese in there while making dough. I saw few recipes saying fat dough with mozzarella cheese

    • mm
      Reply
      Sahil Makhija
      July 25, 2018 at 5:42 am

      Yes, you are looking for FATHEAD dough which is there on my website as well.

  • Reply
    Shan e Zehra Lashari
    July 25, 2018 at 6:03 am

    loved it! I am in Pakistan and its tough to find some ingredients for western keto recipes! I made it at the luxury of finding all ingredients at home! Thankyou.

  • Reply
    Zorawar
    July 27, 2018 at 3:07 am

    Hi Sahil, can’t thank you enough for this! Quick question – I added the recipe on MyFitnessPal and it shows 4.7g of carbs and 3.6g of fiber per 1 piece of naan. Can you please verify if this is correct? Thanks again.

    • mm
      Reply
      Sahil Makhija
      July 27, 2018 at 9:46 am

      Just read the post above, it clearly says 4 grams per naan. There must be some error in the ingredients you picked. But you can just edit it till you find the ingredients reach a similar macro to what I’ve written.

  • Reply
    Lukan Squires
    July 28, 2018 at 7:30 pm

    Thank you for an amazing recipe. Been doing keto for a couple of months now, starting to get inventive with my cooking now as keto has made me feel incredible! Just a quick question regarding the recipe though. It says 4g net carbs, however, there are no carbs present in the recipe apart from the very small amount in the baking powder. My husk is 0g, flour has very high fibre so no net carbs, none in the oil or butter either. So aren’t these essentially carb free?

    • mm
      Reply
      Sahil Makhija
      July 29, 2018 at 3:25 am

      Hey there the coconut flour has carbs. A large % of those carbs are fiber but there are some which are not.

  • Reply
    Pat
    July 29, 2018 at 9:18 am

    This doesn’t have to appear in the thread as it’s a request rather than a comment.

    Please will you experiment and come up with home-made coconut flour!
    I’ve had a go – but extracted too much oil and so was left with coconut fibre powder. I guess it’s a matter of timing to remove enough fat to roughly replicate the commercial coconut flours.
    I’ve only just started cooking with low carb flours and so I don’t yet have an instinctive feel for this ingredient. And besides I’d have to eat my attempts which kind of defeats the object.
    I’ve made coconut oil in the past – but I was living in a land of coconuts and didn’t have to use desiccated coconut which is the cheapest option here in London.

    With thanks,
    Pat

    PS – this is today’s, lunch for friends, to give them a taste of South India, and to make space in my freezer for my keto-creations: idli (frozen fermented batter which has revived nicely – my idlis are the lightest in London – lift you eyes and you’ll see them floating past***), sambhar, overgrown courgette and pepper curry with home made sambar powder and coconut oil, home-made idli pudi with lots of ghee
    *** as a Headbanger, you of course know of the egg shell clouds made in the Hobgoblin’s hat – https://www.google.com/search?q=moomintroll+hobgoblin%27s+hat+picture&client=safari&rls=en&tbm=isch&source=iu&ictx=1&fir=9qnsU4kyXcPPCM%253A%252C2wKVekAsGrEV5M%252C_&usg=__u79bhByltXznmH7Bqt0bdP2CKFI%3D&sa=X&ved=2ahUKEwic3rTg-8PcAhUUQMAKHU_CCaAQ9QEwC3oECAUQGg#imgrc=9qnsU4kyXcPPCM:

  • Reply
    Pat
    July 29, 2018 at 9:20 am

    Do remove that – I didn’t know it would go public immediately!

  • Reply
    Keto kanteen
    August 3, 2018 at 6:31 am

    This one was killer! Ate it with your palak paneer recipe and it was heaven!!

  • Reply
    Sia
    August 13, 2018 at 9:02 am

    Thanks for your recipes Sahil! Tried making the naan and it turned out amazing, it makes life so much better. I was really missing rotis and this works justfine.

  • Reply
    Beachgirl
    August 18, 2018 at 11:21 pm

    Made these and they’re amazing!! My search for a Keto Flatbread is over. Thank you so much for this recipe!!!

  • Reply
    Marianela Batista
    August 23, 2018 at 5:34 pm

    This was delicious as a flatbread with spinach and eggs on top. I’m also happy that its vegan so my daughter can enjoy it too. Thank you for sharing 🙂

  • Reply
    Chandana
    September 6, 2018 at 1:49 am

    Hi Sahil,
    It great and comforting to know I can make eggless garlic naan! But I think I’m keto max permissible carbs is 10g per meal.
    This one has 19g. Didn’t realize coconut flour is high in carbs as compared to Almond flour! Any comments on how to make
    It 10g? Would adding shredded cheese help?

    • mm
      Reply
      Sahil Makhija
      September 7, 2018 at 3:54 am

      Most of it is fiber, it’s only 4 net carbs per naan.

  • Reply
    Mojtaba
    September 12, 2018 at 11:13 pm

    Hi sir.
    I’m the guy from Iran who wasn’t sure what psyllium husk is. as you answered me in another post, I grinded the psyllium husk seeds I had, then added the rest of recipe, it did become some sort of dough, but when I fried it in pan, the crust became good, but the inside remained like dough, even though I kept it on hot pan for 5 mins or so. I don’t know what is the problem, the husk, the flour… how can I know?

    • mm
      Reply
      Sahil Makhija
      September 13, 2018 at 3:03 am

      I’m not sure bro.

      • Reply
        Mojtaba
        September 15, 2018 at 9:51 pm

        hey again.
        so I found out what was the problem, so, I thought I should tell you.
        what I was using, wasn’t psyllium husk. it was psyllium seed. apparently two things comes out of plant, the seed and the husk, in Iran they don’t harvest husk, only seeds.
        I did manage to fine 1 company (in entire country!) which imports husk for medical use. they actually import it from India, a company named Apex. I wonder if you know it.
        anyway, I have this question. I thought it’s good to ask you, how much psyllium husk one should take per day? u know, I read it was up to 1 tbsp (or 16 grams) 3 times per day, but I found this pizza crust recipe from keto connect which used half a cup, or 4 tbsp of psyllium husk. so, when u use it inside a recipe, is it still 3 tbsp per day?

  • Reply
    Joe
    September 13, 2018 at 1:43 pm

    I’m not sure what that filling was that you used on the 2nd naan. I couldn’t see it referenced anywhere. I’m unfamiliar with this kind of cuisine. Sorry if I missed it listed somewhere.

  • Reply
    Katie El-Alam
    September 14, 2018 at 10:09 pm

    How do you store the naan? I made a lot of them today, but realized I’m not sure wether to store them on the counter in a ziplock, in the fridge or freezer.

    All the best! Thanks !

  • Reply
    Robert Coogan
    September 16, 2018 at 4:59 pm

    I was able to substitute almond flour, I had no problems. The dough came out nice and chewy.

  • Reply
    Caitlin
    October 21, 2018 at 9:24 pm

    I need to practice the cooking a little bit, but I sure loved eating a bacon avocado naan. Thank you for this recipe.

  • Reply
    YatazaqYah_onketo
    November 12, 2018 at 1:16 am

    I just made these and I’m so glad I did. I was happily surprised that it didn’t have a overpowering coconut flavor. Thanks so much for sharing your recipes. I plan on trying all kinds of things with them. A staple for sure. Oh yeah I just ate one by itself and the other I wrapped it around a sausage link. The other 2 are waiting for me tomorrow. Lol

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