Put the dough out of all ingredients.
It is very important to taste and added salt.
Divide into small balls. Sprinkle into circles as thin as possible.
I use plastic wrap to make it easy to process the dough.
On a plate, sprinkle with coarse salt and spices and place the Henan so that the spices stick to the dough.
Heat a skillet to very high heat.
Spread olive oil, and place the Naan on the side with the spices down.
Turn carefully, brown in the corners, transfer to plate.
When it cools, spread more olive oil and serve.
1.5 cup almond flour
2 tablespoons psyllium
1 teaspoon minced garlic
1 teaspoon sugar substitute for erythritol
2 tablespoons olive oil
Thin Himalayan salt
1 cup of water
Seasoning: Coarse salt, dry green spices: oregano, basil, Chili dry