Cheesy Garlic Butter Naan
Serves 10
Directions
- 1To make the high protein dough, weigh out the self-rising flour, 0% fat Greek yogurt, and garlic salt into a bowl.
- 2Mix the ingredients with your hands until you have a dough-like consistency.
- 3Knead the dough for a few minutes until it looks smooth.
- 4Cut the dough into 10 equal pieces.
- 5Shape the pieces into balls.
- 6Roll out one dough ball until it's super thin.
- 7Add some mozzarella to the middle of the rolled-out dough.
- 8Pinch the ends together to seal the cheese inside.
- 9Roll it out one more time.
- 10Cook the naan in a hot pan until you see it puff up.
- 11Flip the naan over to cook the other side.
- 12Once cooked, cover the naan with some light butter, minced garlic, and fresh parsley.
- 13Wrap the naan in aluminum foil.
- 14Place the wrapped naan in the freezer for storage.
Ingredients
- 500 g Self Rising Flour
- 520 g Fat Greek Yogurt
- 30 g Garlic Salt
- 560 g Fat Free Mozzarella
- 60 g Melted Light Butter
- 40 g Minced Garlic
- 10 g Fresh Parsley
Equipment
bowlpankniferolling pinspatulafoil
Tips
- They are super simple to make, full of flavor and great for being frozen and reheated when you want them.
- To freeze, wrap the naans in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 3 months.
- To reheat, take out a frozen naan, wrap it in a wet paper towel, microwave it on a plate for 1-2 minutes, then toast in a pan or air fry for a few minutes if you like it crispy.