PCOS-Friendly Naan Bread with Almond Flour
Nutrition per Serving
Grocery List
- Almond flour (blanched, finely ground)
- Coconut flour
- Baking powder (aluminum-free)
- Sea salt
- Psyllium husk powder
- Plain Greek yogurt (full-fat)
- Eggs
- Olive oil
- Fresh garlic (optional)
- Fresh cilantro (optional)
- Nigella seeds or sesame seeds (optional)
Glycemic Index Information
This PCOS-friendly naan bread has a significantly lower glycemic impact compared to traditional wheat-based naan bread. Almond flour has a GI of approximately 0-10, making it one of the best flour alternatives for managing blood sugar levels. Coconut flour also has a very low GI (around 35-45), and the addition of protein from Greek yogurt and eggs further reduces the overall glycemic load. Traditional wheat naan has a GI of 60-70, causing rapid blood sugar spikes that worsen insulin resistance in PCOS. This recipe keeps blood sugar stable while providing satisfying texture and authentic flavor.
Storage and Reheating
Store leftover naan in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 1-2 minutes per side, or wrap in damp paper towels and microwave for 20-30 seconds. For longer storage, freeze naan with parchment paper between pieces for up to 2 months. Thaw at room temperature before reheating.
Ingredients
Ingredients (Makes 4 pieces, serves 2)
- 1.5 cups / 150g almond flour (blanched, finely ground)
- 2 tablespoons / 18g coconut flour
- 1 teaspoon / 5g baking powder (aluminum-free)
- 0.25 teaspoon / 1.5g sea salt
- 1 teaspoon / 2g ground psyllium husk powder
- 2 tablespoons / 30ml plain Greek yogurt (full-fat)
- 1 large egg, beaten
- 2 tablespoons / 30ml warm water
- 1 tablespoon / 15ml olive oil (plus extra for cooking)
- 1 clove garlic, minced (optional)
- 1 tablespoon / 3g fresh cilantro, chopped (optional)
- 0.5 teaspoon / 1g nigella seeds or sesame seeds (optional)
Instructions
Step-by-Step Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, sea salt, and psyllium husk powder until well combined. This creates the base structure for your PCOS-friendly naan bread.
- Mix the wet ingredients: In a separate small bowl, whisk together the Greek yogurt, beaten egg, warm water, and olive oil until smooth and well incorporated.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Using a spatula or your hands, mix until a soft, slightly sticky dough forms. If the dough feels too dry, add water one teaspoon at a time. If too wet, add a small amount of almond flour.
- Add optional flavors: If using, fold in the minced garlic and chopped cilantro for traditional naan flavor. The dough should be pliable and easy to shape.
- Rest the dough: Let the dough rest for 5 minutes. This allows the psyllium husk and coconut flour to absorb moisture, making the dough easier to work with.
- Divide and shape: Divide the dough into 4 equal portions. Place each portion between two pieces of parchment paper and roll into an oval or teardrop shape about 0.25 inch (6mm) thick. Traditional naan has an irregular, rustic shape.
- Heat your pan: Heat a large cast-iron skillet or non-stick pan over medium-high heat. Brush lightly with olive oil.
- Cook the first side: Carefully transfer one naan to the hot pan (remove parchment). Cook for 2-3 minutes until bubbles form on the surface and the bottom develops golden brown spots.
- Flip and finish: Flip the naan and cook for another 2-3 minutes until golden brown spots appear on the second side. The naan should puff up slightly.
- Optional topping: Immediately after removing from heat, brush with a small amount of olive oil or ghee and sprinkle with nigella seeds or sesame seeds if desired.
- Keep warm: Wrap cooked naan in a clean kitchen towel to keep warm while you cook the remaining pieces. Serve immediately for best texture.
Pro Tip: For extra flavor, add 0.25 teaspoon cumin seeds or garlic powder to the dough. You can also brush the finished naan with herb-infused olive oil.
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