| For the naan | ||
|---|---|---|
| 1½ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 1 tbsp | Yogurt, Cream Yoghurt, plain, 10% fat | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ¾ cup | Almond Flour, partially de-oiled | |
| 1½ tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| ½ tsp | Salt, Kosher salt, table salt | |
| For the garlic butter | ||
| 1 tbsp | Butter, unsalted | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1½ tsp | Parsley, fresh, chopped | |
| 11.75 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:1.96 oz (calculated)Notes: 1 naan bread with a diameter of about 4 1/2 in (11.5 cm)
- Temperature: 375 °F
- In a microwave-safe bowl, combine the grated mozzarella and Greek yogurt.
- Microwave in 30-second bursts at 600 W, stirring in between until the cheese has fully melted, about 2 or 3 iterations.
- In a separate bowl, combine the dry ingredients (almond flour, baking powder, salt).
- Once the cheese is fully melted, add the whisked egg and stir it in.
- Then add the dry ingredients and also stir them in.
- Once the dry and wet ingredients are somewhat combined, knead to form a smooth dough.
- Divide the dough into portions and form balls. Each dough ball should weigh about 50 g or 1 3/4 oz.
- Shape each ball into a flatbread shape, about 1/8 in or 3mm thick. If making a circular naan, it should have a diamater of about 4 1/2 in or 11.5 cm.
- It's easiest to flatten the dough between two layers of parchment paper or cling film. You can use your hands or a rolling pin.
- Transfer the naan to a baking tray lined with parchment paper and bake for 10 minutes or until golden brown spots start to show.
- While the naan is baking, microwave the butter for about 15 seconds a 600 W. Alternatively, melt it in a small pot.
- Mix in the the minced garlic and chopped parsley and let cool until the naan is ready.
- Remove the naan from the oven, brush on the garlic butter and return to the oven.
- Finish baking for about 2 more minutes.
- Enjoy, for example as a side to butter chicken or a curry of your choice.
- You can store the naan in an airtight container for up to 7 days in the fridge. Reheat in the microwave or oven.
- You can also freeze the naan. For best results, freeze before adding the garlic butter. Thaw, add the garlic butter and bake in the oven to reheat.
Meal Prep Tip
- Calorie count169 kcal
- % of calories by macros
Fat 60.4 % 102 kcal 11.4 g Net Carbs 5.3 % 9 kcal 2.3 g Dietary Fiber 2.4 % 4 kcal 1.9 g Protein 32.0 % 54 kcal 13.5 g - Approx. WW SmartPoints™5.3
- Cholesterol 62.1 mg
- Sodium 408.8 mg
- Fat 11.4 g
- Saturated Fat 6.1 g
- Trans Fat 0 g
- Carbohydrates 4.2 g
- Dietary Fiber 1.9 g
- Total Sugars 1.3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 13.5 g
- Calcium 171 mg
- Iron 0.3 mg
- Magnesium 7.5 mg
- Potassium 163 mg
- Zinc 0.8 mg
- Vitamin A (Retinol Equivalents) 89.4 mcg
- Vitamin B12 0.3 mcg
- Vitamin C 0.6 mg
- Folate 6.7 mcg
- Folic Acid 0.3 mcg