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Okay, confession time. When I first went low-carb, the thing I missed most was bread. Specifically, that warm, soft, tearable naan bread you get alongside a good curry. My cravings were real, folks! I tried a few recipes that were… let’s just say okay. Then, I stumbled upon the magic of cheese-based dough, tweaked it a bit (mostly by accidentally forgetting to measure precisely one time, which led to the perfect texture!), and boom – this Easy Low-Carb Naan Bread was born.

Seriously, if you’re missing bread on your low-carb journey, or just looking for a super quick and ridiculously tasty bread alternative, you have to try this. It’s become a staple in my house, perfect for scooping up sauces or just munching on its own.

Why This Recipe is a Keeper

So, what makes this low-carb naan recipe stand out?

1. Shockingly Simple: No yeast, no kneading, no waiting for dough to rise. We’re talking mix, shape, and bake. You can have warm, fresh “naan” in about 30 minutes flat!
2. Incredible Texture: Thanks to the magical combination of mozzarella cheese and almond flour, these rounds are satisfyingly chewy, soft, and foldable – way closer to traditional naan than you’d expect from a low-carb recipe.
3. Super Versatile: While amazing with Indian dishes, these are fantastic all-rounders. Use them for dipping, as a base for mini pizzas, or just slathered with butter.

What You’ll Need

Here’s the simple lineup of ingredients:

• 3 ¾ cups (approx. 15 oz / 425g) Shredded Part-Skim Mozzarella Cheese – Pre-shredded works great here! Part-skim melts beautifully.
• 2 ½ tablespoons Milk – Regular dairy milk or an unsweetened almond or soy milk both work well.
• 1 ⅞ cups (approx. 6.3 oz / 180g) Fine Blanched Almond Flour – Fine and blanched gives the smoothest, least gritty texture.
• 1 tablespoon plus ¾ teaspoon Baking Powder – Gives our naan its lovely puffiness.
• ¼ teaspoon Salt – Just a touch to enhance the flavors.
• ¼ teaspoon Xanthan Gum – Optional, but helps with dough elasticity and chewiness!
• 3 Large Eggs – Bring these to room temperature if you can; they’ll incorporate more easily.

Let’s Make Some Low-Carb Naan!

Ready for how easy this is? Let’s go!

1. Get Ready: First things first, get that oven preheating to 350°F (180°C). Grab a large baking sheet and line it with parchment paper – this prevents sticking and makes cleanup a breeze.
2. Melt the Magic: Combine your shredded mozzarella and milk in a microwave-safe bowl (or a small saucepan on the stove). Heat it gently – using 30-second bursts in the microwave, stirring in between, or low heat on the stove – just until the cheese is fully melted and smooth. Stir it well so the milk mixes in evenly.
3. Mix the Dough: Pour that lovely melted cheese mixture into a large mixing bowl. Now, patience for a sec! Let it cool for about 2-3 minutes. This is important so you don’t accidentally cook the eggs. Once it’s cooled slightly, add the almond flour, baking powder, salt, xanthan gum, and your room-temp eggs. Grab a sturdy spoon or spatula and stir everything together vigorously until it forms a thick, combined dough ball. It’ll look a bit sticky, that’s normal!
4. Shape ‘Em Up: If the dough feels too sticky, lightly grease your hands with a little oil. Plop the dough onto a clean surface and divide it into 10 roughly equal portions. Working one piece at a time, gently press and flatten it with your hands into an oval or irregular circle – think rustic naan shape! Aim for a relatively even thickness. Place the shaped rounds onto your prepared baking sheet, leaving a little space between them. Shape gently for a tender texture.
5. Time to Bake: Pop that baking sheet into your preheated oven. Bake for 20-24 minutes. You’re looking for them to be nicely puffed up, feel firm when gently touched, and have a beautiful light golden-brown color.
6. Cool Down (Just a Bit): Carefully take the baking sheet out of the oven. Let your gorgeous low-carb naan rest right there on the pan for about 5-10 minutes before diving in. Trust me, they are absolutely divine served warm!

Tips from My Kitchen

• Flavor Boost: Feel free to mix in ½ teaspoon of garlic powder, onion powder, or even some Italian seasoning into the dry ingredients for extra flavor! A brush of melted garlic butter after baking is never a bad idea either.
• Sticky Dough? If the dough is unmanageably sticky even with greased hands, you can chill it for 10-15 minutes before shaping.
• Storage Savvy: Got leftovers? Lucky you! Store cooled naan in an airtight container or zip-top bag in the fridge for up to a week. You can also freeze them! Lay them flat in a freezer bag (use parchment paper between layers if needed) for up to 2 months. Reheat gently in the oven, toaster oven, or microwave.
• Don’t Overbake! Keep an eye on them towards the end of the baking time. Overbaking can make them a bit dry rather than soft and chewy.

Serving Suggestions

Oh, the possibilities! These low-carb naan rounds are obviously incredible alongside your favorite curries (butter chicken, anyone?) or hearty stews. They are perfect for scooping up dips like hummus or spinach artichoke dip. Use them as a quick low-carb pizza base, or simply enjoy them warm with a generous smear of butter or ghee. They make a fantastic addition to any meal where you’d normally reach for bread!

Easy Low-Carb Naan Bread

Enjoy these satisfyingly chewy and soft low-carb naan bread rounds, crafted without yeast or traditional flour. A quick and delightful bread alternative, ready in about 30 minutes!

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 22 minutes mins

Total Time 29 minutes mins

Servings 10 Rounds

Equipment

• Large baking sheet
• Parchment paper
• Microwave-safe bowl or small saucepan
• Large mixing bowl

Ingredients

  

• 3 ¾ cups approx. 15 oz / 425g Shredded Part-Skim Mozzarella Cheese
• 2 ½ tablespoons Milk dairy or unsweetened almond/soy milk
• 1 ⅞ cups approx. 6.3 oz / 180g Fine Blanched Almond Flour
• 1 tablespoon plus ¾ teaspoon Baking Powder
• ¼ teaspoon Salt
• ¼ teaspoon Xanthan Gum
• 3 Large Eggs preferably at room temperature

Instructions

 

• Prepare Oven and Pan: Set your oven to preheat at 180°C (350°F). Line your large baking sheet with parchment paper to prevent sticking.
• Melt Cheese Base: Combine the shredded mozzarella and milk in either a microwave-safe bowl or a small saucepan. Heat gently (using short bursts in the microwave or low heat on the stove) until the cheese is fully melted and smooth. Stir well to ensure the milk is incorporated evenly.
• Combine Dough: Pour the warm cheese mixture into a large mixing bowl. Allow it to cool for about 2-3 minutes so it doesn't cook the eggs. Add the almond flour, baking powder, salt, xanthan gum, and the room-temperature eggs to the bowl. Stir vigorously with a sturdy spoon or spatula until all ingredients come together into a cohesive, thick dough ball.
• Portion and Shape: Lightly grease your hands if the dough feels too sticky. Transfer the dough ball to a clean surface. Divide the dough evenly into 10 portions. Gently press and shape each portion with your hands into irregular disc shapes, aiming for a similar thickness for even baking. Arrange the rounds on the prepared baking sheet, leaving some space between them.
• Bake: Place the baking sheet into the preheated oven. Bake for 20-24 minutes, or until the rounds are visibly puffed up, firm to the touch, and achieve a light golden-brown color on top.
• Cool Slightly: Carefully remove the baking sheet from the oven. Let the Low-Carb Naan Bread rest on the pan for 5-10 minutes before serving. They are best enjoyed warm.

Notes

Yields: 10 Rounds

Storage Information

• Refrigerator: Store cooled leftovers in an airtight container or sealed bag in the refrigerator for up to 5-7 days. Reheat gently before serving if desired.
• Freezer: For longer storage, place cooled rounds in a single layer in freezer-safe bags or containers, separating layers with parchment paper if needed. Freeze for up to 2 months. Thaw in the refrigerator or reheat directly from frozen.

Estimated Nutritional Information (Per Round)

Calories: approx. 237 kcal
Protein: approx. 16.1 g
Fat: approx. 17.3 g
Total Carbohydrates: approx. 7.2 g
Dietary Fiber: approx. 2.1 g
Net Carbohydrates: approx. 5.1 g
Sodium: approx. 482 mg

(Nutritional values are estimates calculated using standard food databases [like USDA FoodData Central] based on the specified ingredients and quantities. Actual values may vary depending on specific product brands, ingredient substitutions, and measurement precision.)

Give It a Try!

Honestly, this recipe was a game-changer for satisfying those bread cravings while sticking to a lower-carb lifestyle. It’s so quick, easy, and delicious, I really hope you give it a try! If you do make it, I’d love to hear how it turned out – maybe even tag me if you share a picture online! Happy baking!