You'll also find this recipe on page 16 of the Keto & Spice Cookbook.
Mini Naan Breads
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Mini Naan Breads
Rated 3.2 stars by 46 users
Whilst we cook these on our crêpe plate, these can also be cooked in a good non-stick frying pan or even in a panini press. If you've got some left over, keep them in the fridge for 3-4 days or freeze them between sheets of greaseproof paper.
Makes 4 portions - each portion contains:
114 Calories / 1.2g Carbs / 5.5g Protein / 9.4g Fat
Ingredients
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50g Ground Almonds or Milled Linseeds
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50g Greek or Greek-Style Yogurt
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1 Large Egg
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1/2 tsp Baking Powder
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1 tsp Fresh Coriander Leaf, finely chopped
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1/2 tsp Cumin Seeds, lightly crushed
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1/4 tsp Onion or Garlic Powder
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Optional: 1 tsp Nigella Seeds
Directions
Add the ground almonds (or milled linseed), baking powder, coriander leaf, cumin seeds and onion / garlic powder to a mixing bowl.
Add the egg and yogurt and mix well until it forms a thick paste.
Spoon a quarter of the mix into a good non-stick frying pan over a medium / high heat.
Cook for 1 minute to allow the mix to firm and flip over to cook until golden on both sides.
Repeat steps 3 & 4 for the rest of the mix.
Recipe Video
Nutrition per serving
Calories 114, Carbs (net) 1.2 grams, Protein 5.5 grams, Fat 9.4 grams
