Ingredients:
- 1 1/2 cups of almond flour
- 2 tbsp of sour cream
- 3 cups of cheese (shredded)
- 2 large eggs
- 1 tbsp of baking powder
- 2 tbsp butter
- Fresh parsley chopped
- Garlic powder
Directions:
- Preheat the oven to 375 degrees F.
- Line a baking tray with parchment paper.
- In a microwaveable bowl, combine the sour cream and shredded cheese. Microwave for 2 to 3 minutes, stirring every 30 seconds.
- In another bowl, mix the almond flour, baking powder and eggs to form a dough.
- Add the microwave mixture to the dough and knead quickly (note: this mixture is hot so use a spatula if you are heat sensitive).
- Place the mixture in the refrigerator for 15 – 20 minutes, allowing the dough to become less sticky.
- Take a medium sized piece of dough and roll into a ball. Place it on the parchment paper and then shape into a flatbread/naan shape. Repeat until the dough is done (this recipe makes approximately six naan).
- Bake the naan for 9 – 11 minutes.
- While the naan is baking, melt the butter in a the microwave.
- Add freshly chopped parsley and garlic powder to the melted butter and brush the mixture over the naan after the baking time has passed.
- Put the naan back into the oven for two more minutes to allow the butter mixture to soak in.
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