Serves 4
Directions
- 1In a bowl, add self-raising flour, Greek yogurt, and a pinch of salt.
- 2Mix into clumps and knead the clumps into a dough ball.
- 3Divide the dough into six equal balls.
- 4On a floured surface, roll out each ball.
- 5Add low-fat cheese to the rolled-out dough.
- 6Fold in the sides and pinch to seal.
- 7Gently roll them out into a circle.
- 8Add the naan to a pan with some cooking spray.
- 9Cover with a lid and cook for 1 to 2 minutes on medium-low heat.
- 10Flip it over and cover again until it puffs up.
- 11Repeat for all six naans.
- 12Brush with garlic butter (optional).
Ingredients
- 190 g self raising flour
- 250 g 0% Greek yoghurt
- 1 pinch salt
- 120 g low fat cheese
- Cooking spray
- 2 tbsp light butter
- 1 tsp garlic paste
- Chopped parsley
Equipment
bowlpanlid
Tips
- Let the dough rest for 5-10 minutes after mixing into clumps to help the flour hydrate and gluten structure form.
- To reheat from the fridge, unwrap from foil and airfry for 4-5 minutes at 200°C until crispy and lightly puffed.
- To reheat from the freezer, unwrap from foil, airfry at 200°C for 10-12 minutes to get crispy and lightly puffed.
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