RecipesSide
Side
High-Protein Garlic Naan
Naan made from Greek yoghurt and self-raising flour, puffed and charred in a hot dry pan and brushed with garlic butter. Keep them warm under a tea towel beside a curry.
- Serves
- 4
- Prep
- 10min
- Cook
- 12min
- Total
- 22min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 297kcal
- Protein
- 12.5g
- Carbs
- 49.7g
- Fat
- 4.9g
- Fibre
- 1.7g
Ingredients
For 4 servings · MetricUS
- 250gself-raising flourplus extra for dusting
- 250g2% Greek yoghurtthick set
- 1 tspbaking powder
- ½ tspsalt
- 15gbutterfor brushing
- 2 clovesgarlic, finely grated
- flaky saltto finish
- 2 cupsall-purpose flourplus extra for dusting, self-rising if available
- 1 cup2% Greek yogurtthick set
- 1 tspbaking powder
- ½ tspsalt
- 1 tbspbutterfor brushing
- 2 clovesgarlic, finely grated
- flaky saltto finish
Method
Make the dough.
Tip the flour, baking powder and salt into a bowl and stir.
Add the yoghurt and mix with a spoon until it clumps, then bring it together with your hands into a rough ball.
Turn out onto a floured surface and knead for 2 to 3 minutes until smooth.
If it sticks, add a little flour.
If it cracks, wet your hands and work them in.
Rest the dough for 5 minutes.
Shape the naan.
Cut into four pieces.
Roll each one out to a teardrop about 5mm thick, dusting with flour so it does not stick.
Make the garlic butter.
Melt the butter and stir the grated garlic through it.
Set aside.
Cooking.
Heat a heavy frying pan over a high heat until a drop of water skips across it.
No oil.
Lay one naan in the dry pan.
Cook for 1 to 2 minutes until big bubbles rise and the underside is charred in patches.
Flip and cook the other side for 1 minute.
Finish and keep warm.
Brush the hot naan with the garlic butter and scatter a little flaky salt.
Repeat for the rest, keeping them warm under a clean tea towel.