Low Carb Naan Flat Bread is most often associated with India but was originally a rustic Persian (Iranian) thick flat bread used as a scoop, a side dish with stews, and for wrapping meat. I haven’t made an open-faced sandwich with it yet but I think it would be great with either the Roast Beef Spread or Ham Salad. I now use it for my Open-Faced Rueben Sandwich, the Cubano Sandwich, and also with an absolutely zero filler Tapenade.
If you don’t have a dough docker (There Is An Answer So Please See Notes) this recipe can get a little tricky as you need to dock it to keep it from rising. To do it with a fork takes a lot of time but it can be done. It might behoove you to get a docker as they are handy and very inexpensive. Mine is the one pictured and was $5.00. It can also be used to dock Basic Pizza Crust
A piece with Smoked Kielbasa Sauerkraut Soup?-Heavenly. Naan can be flavored many ways and a favorite is with garlic which makes sense since it traditionally was served with stews. Try one with your favorite soup. Now that I think about it these could make a great base for individual pizzas. You could line up your ingredients and let everyone pick and make their own pizza. I think I’ll to try my next pizza like this.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 C Carbalose Flour***
- 2 T Gluten
- ¾ C Warm Water
- ½ t Sugar
- 2 t Yeast
- ½ C Full Fat Yogurt (Better Yet Lebni)
- 2 T Olive Oil
- ¼ t Guar Gum
- ¼ t Xanthan Gum
- ¾ t Salt
- 3 Drops Liquid Sucralose***
- 6 T Melted Butter For Brushing
- Bloom yeast with sugar and warm water about ten minutes
- Put Carbalose, gluten, salt, olive oil, gums & yogurt in processor and pulse to mix.
- Add Sucralose to top of bloomed yeast and pour in with processor running.
- Process at least 1 minute. Dough should be a bit loose.
- Put in bowl, cover, and let rise 40 minutes.
- Knead dough gently, cut into 10 equal dough balls and let rest 10 minutes.
- Turn your griddle on to high.
- Now is the time to use your Silpat.
- Place one dough ball on mat and roll to about ⅛” thick into any shape you want. The easiest way is to roll them lengthwise and they should be end up about 3” wide by 7½” long but remember the shape does not matter.
- OK, now to keep them from rising you need to “dock” them by rolling the docker over them several times.
- Brush with butter and put on hot griddle butter side down and then brush the top.
- Cook until dark brown and flip.
- 16 Servings Smaller
- 103 Calories, 4.8g Protein, 8.2g Fat, 6.5g Carbs, 3.6g Fiber, 2.9g Net Carbs
- 10 Servings Larger
- 165 Calories, 7.7g Protein, 13.1g Fat, 10.4g Carbs, 5.8g Fiber, 4.6g Net Carbs
- Another thing you can do: Weight out 1½ oz. dough balls and flatten them into an oval in your hands. This is a very fast way to make a smaller sandwich size piece of Naan. You should be able to get them to about 4½”-5”x 3” and you will not need to dock them. As soon as they are formed I put them on my hot griddle in sizzling butter and then butter the top. Form another and so on. If they puff the slightest bit just press your spatula on ‘em and let them cook. I particularly like this small size as I do not eat as much as I used to. (You know, it’s that aging thing).
- I slather mine with even more butter.
- Rise time is a little longer because you are using cold yogurt.