INGREDIENTS:

1 ½ cups of full fat plain yoghurt

2 cups Almond Flour

½ cup Psyllium Husk

2 tablespoons Xantham Gum

2 teaspoons Baking Powder

1 Teaspoon Pink Himalaya Salt

2 tablespoons powdered Parmesan Cheese

INSTRUCTIONS:

1. Mix all the dry ingredients
2. Add the yoghurt.
3. Mix well together.
4. Wet your hands with cold water and kneed the dough for a few minutes.
5. Cut the dough into four, roll the individual balls with wet hands and place between two sheets of baking paper (or wax paper) and flatten to the thickness you would like.
6. Place on a baking sheet and brush with melted butter and garlic.
7. Sprinkle with seeds and bake at 180 degrees for about 15 minutes (just keep checking them – depending on how thick you made them, they can cook rather quickly).  
8. Serve hot with a curry or soup.
9. You can also freeze the unused dough for later, and the cooked Naan’s can be kept in the fridge for up to two weeks.