Keto Buttery Garlic Naan Flatbread: We adapted a classic fathead dough recipe to create a chewy, craveable flatbread. Try it in with curry or for dipping in your favorite soups. Keto, Gluten-Free, Low-Carb, Peanut-Free, Paleo, Vegetarian.


Preheat oven to 375 degrees.

In a large microwave-safe bowl, combine shredded mozzarella and Greek yogurt. Microwave for 2-3 minutes, stirring every 30 seconds, until melted and the consistency of fondue. Stir again at the end until well incorporated. If melting on the stovetop, put shredded mozzarella and Greek yogurt in a heatproof bowl. Set the bowl over a saucepan of simmering water, stirring until smooth.

In a medium bowl, add Noosh Keto Almond Baking Flour, baking powder, and eggs. Mix to combine.

While the cheese is still hot, add the flour mixture to the cheese mixture. Using a spatula or your hands, knead the two together until a uniform dough forms.

Transfer the dough onto a cutting board or plate and cut into six sections, like a pie. Roll each piece into a ball then flatten it with your hands, making an organic flatbread shape, about 1/4 inch thick.

Bake the naan in the oven for 8-11 minutes, until a few golden brown spots form.

Meanwhile, in a small pan, whisk together melted butter, minced garlic, and fresh parsley. Brush over the naan with a pastry brush.

If you like a crispy crust, return the naan to the oven for about 2 minutes until the surface is golden brown.

Serves 6


3 cups mozzarella cheese, shredded

2 tablespoon full-fat Greek yogurt

2 large eggs

1 1/2 cups Noosh Keto Almond Baking Flour

1 tablespoon baking powder

2 tablespoons unsalted butter, melted

2 clove Garlic, minced

1 tablespoon fresh parsley, chopped

Nutritional Information: Fat 28.3g, Protein 15.4g, Net Carbs 2