Ultra buttery and fresh off the stove, this low carb naan is the perfect accompaniment to any dish!!

Ingredients:

  • 1 1/4 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons now powdered psyllium husk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup almond milk warm
  • 1 egg
  • 2 garlic cloves grated
  • mild tasting oil  for cooking
  • 1/4 cup unsalted butter melted
  • 2 tablespoons herbs parsley/cilantro/chives

Instructions:

  • In a large bowl, whisk together almond flour (1 1/4 cups), baking soda (1 teaspoon), salt (1/2 teaspoon) and psyllium husk (2 tablespoons).
  • Stir in apple cider vinegar (1 teaspoon), warm almond milk (1/4 cup), egg (1) and grated garlic (2 cloves).
  • Use damp hands to form the dough into 4 small balls.
  • Place a piece of parchment on the counter and dampen slightly, then press each ball into a flat disk that’s about ½” thick, again using damp hands.
  • Heat a cast iron over medium-high heat, until it’s hotttt!
  • Once hot, add a splash of vegetable oil, followed by 1 piece of naan.
  • Immediately, cover your skillet with a lid, and cook this way for 1 minute.
  • Remove the lid, flip the naan, and cook the other side uncovered for another 1-2 minutes.
  • Wrap cooked naan in a dish towel while you cook the rest.
  • Before serving, brush each piece of naan with melted butter, sprinkle with fresh herbs and enjoy!