Indian Fry Bread Recipe (Low Carb) My Montana Kitchen

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Make the Dough: In a large microwaveable bowl, melt mozzarella cheese and cream cheese. Stir will, then add egg and baking powder and stir again. Add almond flour, ¼ cup at a time, stirring well after each addition. (You should have an even, homogenous dough. You may have to knead it with your hands a bit.)

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Paleo Naan is a gluten-free and paleo-friendly flatbread recipe that calls for just three ingredients! It is the perfect way to scoop up curry and it's so easy to make! This is a great multi-purpose recipe; use it as a tortilla, wrap, crepe, etc. 3-INGREDIENT PALEO NAAN Yes, you read that right. I think I…

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In a mixing bowl, combine the almond flour, baking powder, and salt. In a separate bowl, beat the eggs and water together. Gradually add the egg mixture to the dry ingredients, stirring as you go, until you have a soft, non-sticky dough. You may need to adjust the amount of water slightly. Cover the dough and let it rest for about 30 minutes.

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Cooking the naan. Heat a cast-iron skillet over medium-high heat. Once the skillet is hot, place one piece of naan into the skillet and cook for 1-2 minutes per side. You will notice the naan starting to puff up and turn golden. Once cooked, remove the naan from the skillet and set it aside.

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Fry the bread until it turns golden brown on both sides. Remove the bread from the oil using a slotted spoon and drain it on paper towels to remove any excess oil. Serve your Keto and Low-Carb Indian Frybread with a side of keto-friendly chole (spicy chickpea curry) or enjoy it plain.

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Preheat the oven to 350°F (175°C) and spread the dough in thin rounds on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they look inflated. Take out of the oven and fry quickly in a frying pan on medium-high heat to get the lovely golden brown color.

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1/2 teaspoon xanthan gum (optional, for added texture) ½ teaspoon xanthan gum (optional, for added texture)

Indian Fry Bread Recipe (Low Carb) My Montana Kitchen

Keto naan bread with almond flour is the perfect addition to your next homecooked Indian meal. The simple almond flour naan dough is made with just 5 ingredients and is ready in just 30 minutes. Top it with garlic butter for an incredible flavor that you will love. Keto-friendly mozzarella cheese is melted and combined with sour cream and almond flour to create a silky dough that bakes into.

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Keto Low-Carb Indian Fry Bread, also known as Bannock, is fatty, salty and downright naughty! And low in net carbs, only 4.9 per serving. It is a perfect me.

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Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions! Heat a large skillet over medium heat and add oil. Fry each flatbread for about 1 min on each side. Brush with butter (while hot) and garnish with salt and chopped parsley.

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Instructions: 1. Prepare the Frybread Dough: In a mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum (if using), and salt. 2. Add Eggs and Liquid: Add the eggs and unsweetened almond milk (or water) to the dry ingredients. Mix well until a dough forms.

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Cut the dough into six equal slices and form balls. STEP 5. Place the balls between 2 sheets of parchment paper and roll out into long flatbreads. Pierce the middles a few times with the fork and sprinkle with nigella seeds and/or sesame seeds. STEP 6. Place the parchment with your naans onto an upturned baking tray.

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Step 1 - First, you need a large bowl. Add the flour baking powder and salt to the bowl and combine together. We recommend mixing with a wooden spoon. Step 2 - Then slowly stir in the warm water until the dough starts to form. Make sure to gradually add in the water because you may not need all of it.

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Step 1: Start by thoroughly whisking the dry ingredients. This is crucial for avoiding clumps and ensuring that the rising agents, like baking powder, are evenly distributed throughout the flour. A uniform mixture is key to a consistent texture in your naan. Step 2: When combining the wet ingredients, aim for a smooth, lump-free blend.

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Beat in the ghee, dissolved gelatin, and boiling water until it forms a dough. Divide the dough into 2 balls and flatten each (between 2 pieces of parchment paper or plastic wrap) into a 5-inch circle. Preheat a nonstick skillet over medium-high heat. Add a bit of ghee to the skillet.

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Divide the dough into small portions and roll them into balls. Heat vegetable oil in a deep frying pan or deep fryer to 350-375°F (175-190°C). Flatten each dough ball into a flat disc, about 1/4-inch thick. You can use your hands or a rolling pin for this. Carefully place the flattened dough into the hot oil and fry until it puffs up and.