Cheesy Garlic Butter Naan
Cheesy Garlic Butter Naan
Ingredients
For the Filling and Topping
- 5 cups fat-free mozzarella, (560g)
- 4 tablespoons light butter, melted (60g)
- 4 tablespoons minced garlic, (40g)
- 10 grams fresh parsley
Instructions
- 1
To make the high-protein dough, weigh out the ingredients. In a large bowl, combine 500g of self-rising flour, 520g of 0% fat Greek yogurt, and 2 tablespoons (30g) of garlic salt.
⏱️ 5 min
- 2
Mix the ingredients with your hands until a dough forms.
⏱️ 3 min
- 3
Take your time and knead the dough for a few minutes until it looks smooth.
⏱️ 5 min
- 4
Cut the smooth dough into 10 equal pieces.
⏱️ 2 min
- 5
Shape each piece of dough into a ball.
⏱️ 2 min
- 6
Lightly dust a clean surface with flour. Take one dough ball and roll it out with a rolling pin until it is super thin.
⏱️ 2 min
- 7
Add a portion of the 5 cups (560g) of fat-free mozzarella to the middle of the rolled-out dough.
⏱️ 1 min
- 8
Pinch the ends of the dough together to seal the cheese inside.
⏱️ 1 min
- 9
Roll the stuffed dough out one more time until it is flattened into a naan shape.
⏱️ 1 min
- 10
Cook the naan in a hot pan until it puffs up.
⏱️ 2 min
- 11
Flip the naan over and cook until golden brown on both sides.
⏱️ 2 min
- 12
Once cooked, transfer the naan to a cutting board.
- 13
Brush the cooked naan with a portion of the 4 tablespoons (60g) of melted light butter.
⏱️ 1 min
- 14
Sprinkle a portion of the 4 tablespoons (40g) of minced garlic and 10g of fresh parsley over the naan.
⏱️ 1 min
- 15
Wrap the finished naan in aluminum foil or place it in an airtight freezer bag.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Butter Naan
For the Filling and Topping
- 5 cups fat-free mozzarella, (560g)
- 4 tablespoons light butter, melted (60g)
- 4 tablespoons minced garlic, (40g)
- 10 grams fresh parsley
Instructions
- 1
To make the high-protein dough, weigh out the ingredients. In a large bowl, combine 500g of self-rising flour, 520g of 0% fat Greek yogurt, and 2 tablespoons (30g) of garlic salt.
⏱️ 5 min - 2
Mix the ingredients with your hands until a dough forms.
⏱️ 3 min - 3
Take your time and knead the dough for a few minutes until it looks smooth.
⏱️ 5 min - 4
Cut the smooth dough into 10 equal pieces.
⏱️ 2 min - 5
Shape each piece of dough into a ball.
⏱️ 2 min - 6
Lightly dust a clean surface with flour. Take one dough ball and roll it out with a rolling pin until it is super thin.
⏱️ 2 min - 7
Add a portion of the 5 cups (560g) of fat-free mozzarella to the middle of the rolled-out dough.
⏱️ 1 min - 8
Pinch the ends of the dough together to seal the cheese inside.
⏱️ 1 min - 9
Roll the stuffed dough out one more time until it is flattened into a naan shape.
⏱️ 1 min - 10
Cook the naan in a hot pan until it puffs up.
⏱️ 2 min - 11
Flip the naan over and cook until golden brown on both sides.
⏱️ 2 min - 12
Once cooked, transfer the naan to a cutting board.
- 13
Brush the cooked naan with a portion of the 4 tablespoons (60g) of melted light butter.
⏱️ 1 min - 14
Sprinkle a portion of the 4 tablespoons (40g) of minced garlic and 10g of fresh parsley over the naan.
⏱️ 1 min - 15
Wrap the finished naan in aluminum foil or place it in an airtight freezer bag.
⏱️ 4 min