★★★★★

5 from 2 reviews

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For the naan bread:

1 cup coconut flour

¼ cup psyllium husk powder

½ tsp garlic powder

1 tsp baking powder

½ tsp salt

2 eggs

⅓ cup melted coconut oil

1 ½ cup boiling water

The rest of ingredients:

1 tbsp olive oil

1 tsp ground cumin

1 pound ground lean beef or lamb

½ medium red onion, diced

½ medium red onion, thinly sliced

¼ cup homemade or paleo approved mayo

½ cup sliced cucumber

1 cup thinly sliced iceberg lettuce

4 tsp coarsely chopped fresh mint or cilantro leaves

To make the naan bread, in the bowl of a stand mixer fitted with the paddle attachment add the coconut flour, psyllium husk powder, baking powder, garlic powder and salt and mix to combine.
Add the eggs, coconut oil and boiling water and mix well until the dough starts to ball up.
Divide the dough with moist hands into 8 balls.
Flatten the balls between 2 pieces of parchment paper into rounds, about ¼-1/6 inch thick.
Heat lightly greased non stick skillet over medium heat.
Place the bread on the pan and fry, turning once, until golden on both sides, about 3 to 4 minutes.
Set aside.
In a large skillet heat the olive oil over medium heat.
Add the diced onion and cumin and cook, stirring occasionally until the onions are translucent, about 2-3 minutes.
Add the ground meat.
Break the meat up into smaller pieces and sauté until cooked through and browned, about 10 -15 minutes.
Season with salt to taste.
To make the sandwiches, cut 4 naan breads in half crosswise.
Freeze the remaining naan breads for later use.
Make the sandwiches with naan, ground meat, sliced red onion, cucumber, lettuce, mayo and mint or cilantro and serve immediately.

Find it online: https://healthysubstitute.com/low-carb-paleo-naan-bread