Keto Peshawari Naan

Oh my, who does not like the deliciousness of a Naan? Even more, of a Peshawary Naan?

A Peshawari Naan is a sweet type of Naan, and the origin is controversial, although it points out to Peshawar, in Pakistan, in the 1500’s. Some say, this is not Pakistan or Indian at all, it is an invention of the Western World.

Whatever the origin is, it is delicious. Period.

The word Naan is derived from the Persian word ‘non’ which refers to bread, and initially appeared in English Literature dating back to 1780 in a travelogue of William Tooke. https://www.desiblitz.com/content/history-of-the-naan

Of course that the traditional recipe is not keto. And of course that this version is not like the traditional recipe. It is an adaptation to the keto way of eating, based on a recipe from Headbangers (I just added a tiny twist to the Naan dough, and added the filling to make it a Peshawary Naan. I am quite happy with the result, although I may tweak it further, who knows. Until then

Enjoy and be happy

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Keto Peshwari Naan

by: Modified from headbangers

0.0 rating

• V
• VG
• GF
• DF

Nice for when you crave a peshwari naan. The taste is awesome, the texture of course is different

• Difficulty:Easy
• Prep Time:15 mins
• Cook Time:15 mins
• Serves:2
• Freezable:Yes

Nutrition per portion

Ingredients

• 40g coconut flour
• 10g egg white protein powder
• 1 cup water
• 20g desicated coconut
• 20g almonds
• 20g dried cranberries no sugar or vegetable oil added
• 1tsp keto sweetener of your choice
• 8g psyllium powder/fiber

Method

For the Naan

Mix the coconut flour, egg white protein powder and psyllium in a bowl

Heat the water 20 to 30 seconds in the microwave.

Add the  water to the dry mix, and mix well, form a ball and let it rest for 10 to 15 minutes

Cut it into 4 parts and roll each one between two sheets of parchment paper or oven baking paper, in an oval or round shape

For the filling

• Mix all ingredients in a food processor until you have a fine mix

To assemble

• Put the filling (amount depends on how much you want and a quantity that allows you to still be able to close the naan) in the center of one naan
• Cover with the other and pinch the sides to "glue" it
• Do the same with the other two

To fry

• Add butter or coconut oil to a frying pan
• carefully lift the naan from the parchment paper and put it in the frying pan
• Top with another pan to pressure it down
• Fry until golden, and repeat the process with the other side