Description
A delicious low-carb alternative to traditional naan, made with cottage cheese and almond flour, perfect for pairing with your favorite dishes.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ¾ cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon dried Italian seasoning
- 1 tablespoon olive oil, for cooking
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- Pinch of salt
Instructions
- Blend the cottage cheese. Add the cottage cheese and eggs to a blender or food processor. Blend until smooth and creamy.
- Mix the dry ingredients. In a bowl, combine the almond flour, coconut flour, baking powder, garlic powder, salt, and Italian seasoning.
- Make the dough. Pour the cottage cheese mixture into the dry ingredients. Stir until a thick, sticky dough forms. Let it rest for 3–5 minutes so the coconut flour can absorb moisture.
- Shape the flatbreads. Divide the dough into four portions. Place each portion between two sheets of parchment paper and flatten into a round or oval approximately ¼ inch thick.
- Heat the skillet. Add a little olive oil to a nonstick skillet and heat over medium-low heat.
- Cook the naan. Carefully transfer one flatbread to the skillet. Cook for 3–4 minutes, until the bottom is golden and the surface begins to set. Flip gently and cook for another 2–4 minutes, until cooked through. Repeat with the remaining portions.
- Prepare the garlic butter. Mix the melted butter, minced garlic, parsley, and a pinch of salt in a small bowl.
- Brush and serve. Brush the warm flatbreads generously with garlic butter. Serve immediately while soft and fragrant.
Notes
- Blend the cottage cheese well for a smoother, more even texture.
- Keep the heat moderate. Almond flour browns quickly, so medium-low heat helps the centers cook without burning the outside.
- Flip carefully. Let the first side set properly before turning to prevent the flatbread from breaking.
- Add cheese if desired. Sprinkle a little shredded mozzarella or Parmesan on top while the naan is still hot.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a covered skillet over low heat for 1–2 minutes per side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 flatbread
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg