High Protein Cheesy Garlic Naans

Serves 4
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Directions

  1. 1In a bowl, add self-raising flour, Greek yogurt, and a pinch of salt.
  2. 2In a bowl, add self-raising flour, Greek yogurt, and a pinch of salt.
  3. 3In a bowl, add self-raising flour, Greek yogurt, and a pinch of salt.
  4. 4Mix into clumps.
  5. 5Mix into clumps.
  6. 6Mix into clumps.
  7. 7Knead the clumps into a dough ball.
  8. 8Knead the clumps into a dough ball.
  9. 9Knead the clumps into a dough ball.
  10. 10Divide the dough into six equal balls.
  11. 11Divide the dough into six equal balls.
  12. 12Divide the dough into six equal balls.
  13. 13On a floured surface, roll them out.
  14. 14On a floured surface, roll them out.
  15. 15On a floured surface, roll them out.
  16. 16Add low fat cheese.
  17. 17Add low fat cheese.
  18. 18Add low fat cheese.
  19. 19Fold in the sides and pinch to seal.
  20. 20Fold in the sides and pinch to seal.
  21. 21Fold in the sides and pinch to seal.
  22. 22Roll them out gently into a circle.
  23. 23Roll them out gently into a circle.
  24. 24Roll them out gently into a circle.
  25. 25Add to a pan with some cooking spray.
  26. 26Add to a pan with some cooking spray.
  27. 27Add to a pan with some cooking spray.
  28. 28Cover with a lid and cook for one to two minutes.
  29. 29Cover with a lid and cook for one to two minutes.
  30. 30Cover with a lid and cook for one to two minutes.
  31. 31Flip it over and cover again until it puffs up.
  32. 32Flip it over and cover again until it puffs up.
  33. 33Flip it over and cover again until it puffs up.
  34. 34Repeat for six naans.
  35. 35Repeat for six naans.
  36. 36Repeat for six naans.
  37. 37Brush with garlic butter.
  38. 38Brush with garlic butter.
  39. 39Brush with garlic butter.

Ingredients

  • 190 g self-raising flour
  • 190 g self-raising flour
  • 190 g self-raising flour
  • 250 g 0% Greek yogurt
  • 250 g 0% Greek yogurt
  • 250 g 0% Greek yogurt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 120 g low fat cheese
  • 120 g low fat cheese
  • 120 g low fat cheese
  • 1 cooking spray
  • 1 cooking spray
  • 1 cooking spray
  • 2 tbsp light butter
  • 2 tbsp light butter
  • 2 tbsp light butter
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 chopped parsley
  • 1 chopped parsley
  • 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.