Serves 4
Directions
- 1In a bowl, add self-raising flour, Greek yogurt, and a pinch of salt.
- 2Mix into clumps.
- 3Knead the clumps into a dough ball.
- 4Divide the dough into six equal balls.
- 5On a floured surface, roll them out.
- 6Add low fat cheese.
- 7Fold in the sides and pinch to seal.
- 8Roll them out gently into a circle.
- 9Add to a pan with some cooking spray.
- 10Cover with a lid and cook for one to two minutes.
- 11Flip it over and cover again until it puffs up.
- 12Repeat for six naans.
- 13Brush with garlic butter.
Ingredients
- 190 g self-raising flour
- 250 g 0% Greek yogurt
- 1 pinch salt
- 120 g low fat cheese
- 1 cooking spray
- 2 tbsp light butter
- 1 tsp garlic paste
- 1 chopped parsley
Equipment
bowlfloured surfacepanlid
Tips
- Once you’ve mixed the dough into clumps, let it rest for 5-10 minutes to help the flour hydrate and gluten structure form (less sticky that way).
- To reheat from the fridge, unwrap from the foil and airfry for 4-5 minutes at 200°C until crispy and lightly puffed again.
- To reheat from the freezer, unwrap from the foil and airfry at 200°C for 10-12 minutes to get crispy and lightly puffed.
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