Soft, puffy naan stuffed with melty cheese and brushed with optional garlic butter. A high-protein snack that crisps up beautifully in a pan or air fryer.
6By 67Dude
Servings
4
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
parsley, chopped
Calories
297 kcal
Protein
21g
Carbs
41g
Fat
5g
Fiber
1g
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Make Dough
1. Mix the self raising flour, Greek yoghurt and salt together until the dough comes together in clumps.
190 g self raising flour,
250 g 0% Greek yoghurt,
1 pinch salt
2. Let the dough rest for 5-10 minutes to help the flour hydrate and the gluten structure form, making it less sticky.
3. Divide the dough and fill with the cheese, then shape into naan.
120 g low fat cheese
Cook Naan
4. Place in a pan with cooking spray on medium-low heat, cover with a lid and cook for 1-2 minutes.
cooking spray
5. Flip and cook until the naan puffs up.
Garlic Butter
6. Optionally, mix the light butter, garlic paste and chopped parsley and brush over the naan.
7. Once cooled, wrap in foil and store in the fridge or freezer. To reheat from the fridge, unwrap and air fry for 4-5 minutes at 200°C until crispy and lightly puffed. From the freezer, unwrap and air fry at 200°C for 10-12 minutes.
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