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, then knead the clumps into a dough ball.
  5. 5Mix into clumps, then knead the clumps into a dough ball.
  6. 6Mix into clumps, then knead the clumps into a dough ball.
  7. 7Divide the dough into six equal balls.
  8. 8Divide the dough into six equal balls.
  9. 9Divide the dough into six equal balls.
  10. 10On a floured surface, roll them out.
  11. 11On a floured surface, roll them out.
  12. 12On a floured surface, roll them out.
  13. 13Add low fat cheese.
  14. 14Add low fat cheese.
  15. 15Add low fat cheese.
  16. 16Fold in the sides, pinch to seal.
  17. 17Fold in the sides, pinch to seal.
  18. 18Fold in the sides, pinch to seal.
  19. 19Roll them out gently into a circle.
  20. 20Roll them out gently into a circle.
  21. 21Roll them out gently into a circle.
  22. 22Add it to a pan with some cooking spray.
  23. 23Add it to a pan with some cooking spray.
  24. 24Add it to a pan with some cooking spray.
  25. 25Cover with a lid for one to two minutes.
  26. 26Cover with a lid for one to two minutes.
  27. 27Cover with a lid for one to two minutes.
  28. 28Flip it over, and cover again until it puffs up.
  29. 29Flip it over, and cover again until it puffs up.
  30. 30Flip it over, and cover again until it puffs up.
  31. 31Repeat for six naans.
  32. 32Repeat for six naans.
  33. 33Repeat for six naans.
  34. 34Brush with garlic butter.
  35. 35Brush with garlic butter.
  36. 36Brush 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
  • Cooking spray
  • Cooking spray
  • 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
  • Chopped parsley
  • Chopped parsley
  • Chopped parsley

Equipment

panlidairfryer

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).
  • Once cooled, wrap in foil and store in the fridge or freezer.
  • 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, airfry at 200°C for 10-12 minutes to get crispy and lightly puffed.