Loading...

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.

Mix the ingredients with your hands until a dough forms.

Take your time and knead the dough for a few minutes until it looks smooth.

Cut the smooth dough into 10 equal pieces.

Shape each piece of dough into a ball.

Lightly dust a clean surface with flour. Take one dough ball and roll it out with a rolling pin until it is super thin.

Add a portion of the 5 cups (560g) of fat-free mozzarella to the middle of the rolled-out dough.

Pinch the ends of the dough together to seal the cheese inside.

Roll the stuffed dough out one more time until it is flattened into a naan shape.

Cook the naan in a hot pan until it puffs up.

Flip the naan over and cook until golden brown on both sides.

Once cooked, transfer the naan to a cutting board.

Brush the cooked naan with a portion of the 4 tablespoons (60g) of melted light butter.

Sprinkle a portion of the 4 tablespoons (40g) of minced garlic and 10g of fresh parsley over the naan.

Wrap the finished naan in aluminum foil or place it in an airtight freezer bag.


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.

Mix the ingredients with your hands until a dough forms.

Take your time and knead the dough for a few minutes until it looks smooth.

Cut the smooth dough into 10 equal pieces.

Shape each piece of dough into a ball.

Lightly dust a clean surface with flour. Take one dough ball and roll it out with a rolling pin until it is super thin.

Add a portion of the 5 cups (560g) of fat-free mozzarella to the middle of the rolled-out dough.

Pinch the ends of the dough together to seal the cheese inside.

Roll the stuffed dough out one more time until it is flattened into a naan shape.

Cook the naan in a hot pan until it puffs up.

Flip the naan over and cook until golden brown on both sides.

Once cooked, transfer the naan to a cutting board.

Brush the cooked naan with a portion of the 4 tablespoons (60g) of melted light butter.

Sprinkle a portion of the 4 tablespoons (40g) of minced garlic and 10g of fresh parsley over the naan.

Wrap the finished naan in aluminum foil or place it in an airtight freezer bag.
