📍 Where this dish comes from: Jaipur (the Pink City)
Discover the history of this region →
Discover the history of this region →
Naan is the leavened bread of Mughal India, baked on the walls of tandoor ovens and served with the richest curries. The fathead-style approach — using mozzarella as the gluten substitute — creates a bread with real chew and a slightly blistered surface that photographs beautifully. Pillowy, faintly sweet with coconut, and emerging from the pan with gorgeous dark, charred pockets, drag these through a pool of butter chicken sauce and you will feel absolutely, completely, joyfully convinced that keto is no sacrifice at all.
What You’ll Need
Servings: 4 servings
Calories: 285kcal
Ingredients
- 3/4 cup coconut flour
- 1 1/2 cups shredded mozzarella
- 2 oz cream cheese
- 1 egg
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp ghee Topping
- 2 cloves garlic Topping; minced
- Fresh coriander Topping
Instructions
- Melt mozzarella and cream cheese in microwave 90 seconds.
- Mix well; add egg, coconut flour, garlic powder, and salt.
- Knead into a smooth dough.
- Divide into 4 balls; flatten onto parchment.
- Cook in a dry pan on medium 3 minutes per side.
- Mix ghee with garlic; brush over hot naan.
- Garnish with coriander and serve immediately.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 16g | Fat: 20g | Fiber: 4g
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Health Benefits
- Coconut flour provides inulin, a prebiotic fiber that can help feed beneficial gut bacteria.
- Mozzarella provides high-quality casein protein and calcium in one ingredient.
- The garlic and ghee topping provides allicin, a compound studied for its antimicrobial and immune-supporting properties.