This Skinny Naan Bread is a pillowy, doughy, wonderful surprise of a bread! I first came across naan at my favorite grocer, Trader Joe’s. And guess what? It was pre-packaged and frozen. Now, y’all know I love my frozen foods, but I found frozen “naan” to be kind of a weird deal. Because at the time, it was just bread to me. And why buy frozen bread if you could buy fresh bread? Still, TJ’s was selling out of its frozen naan like hot tamales, so I got curious. And when I tried it, I loved it. I didn’t love all of the calories I was consuming, but that taste was the bomb. So I did what I do best. I skinnified it. Now, not only is my skinny naan bread low in calories and super soft, but it is also delicious! If you don’t like bread and carbs, you won’t like this.
Here are some of my favorite kitchen goodies that I pull out of the cabinets when making naan:
Salt & Pepper Shakers I Emile Henry Ceramic Stovetop Large Tagine I French Porcelain Oil Cruet I Bread Box I Bowl Scraper I Pastry Brush I Marble Cake Stand I Dough Scraper I Balti Pan I Nonstick 3-Piece Frying Pan Set
Favorites? I love that stovetop tagine. I also must-have that dough bowl scraper. I can’t tell you how much I hate wasting food. And finally, who doesn’t love some really excellent non-stick pans? Especially when dealing with dough.
Ingredients
- 2 cups all-purpose flour (800 calories)
- 3/4 teaspoons baking powder (2 calories)
- 1/2 teaspoon baking soda
- Optional: salt, if desired
- 1 teaspoon Truvia Baking Blend (12.5 calories)
- 2 tablespoons hot tap water (or additional milk)
- 1 packet (1/4 oz) rapid rise highly active yeast
- 1/2 cup warm unsweetened almond milk (15 calories)
- 1/2 cup plain Greek yogurt, room temperature (65 calories)
- + 1 tablespoon flour for rolling (25 calories)
- Fresh cilantro, garlic or other herbs for topping
- Optional: Earth Balance, butter, coconut oil, olive oil or ghee for brushing (calories depend on product and serving)
Instructions
- In a medium bowl, add together all dry ingredients (including yeast, excluding chosen herbs/spices)
- Measure almond milk (or milk of choice) and heat in the microwave briefly, just until warm - approximately 30 seconds.
- Pour milk into dry mix, stirring well, followed by warm water.
- Add Greek yogurt.
- Use your hands to mix Greek yogurt into mixture. Do not over mix, just until all ingredients have been well incorporated.
- Allow dough to rest COVERED 10 minutes, or until it has risen.
- Divide dough into 12 balls.
- Powder a dry, flat surface with 1 tablespoon of flour (OR you can sprinkle a small amount of 1 tablespoon of flour on counter at a time - I prefer this method).
- Taking 1 dough ball at a time, use a rolling pin to flatten the dough into large circles, about 5 inches in diameter. The thicker you make the dough, the thicker and chewier your naan will be.
- Repeat the above step 11 times.
- Cover naan - if you can, each naan flat so that the 12 naan do not mesh together - and allow to rise for an additional 10 minutes.
- Warm a skillet over medium-high heat, one large enough for your naan.
- At this point, you can brush your naan with Earth Balance, butter, coconut oil or ghee if desired and sprinkle with desired herbs or spices (except for cilantro, which I prefer to sprinkle on once cooked).
- Place 1 piece of naan on heated skillet and cover. Cook like this for approximately 45 seconds - 1 minute. Flip and repeat. You will begin to see pockets of toasted dough - YUM!
- Now is the time you should whip out that cilantro! Sprinkle and set aside to cool (or eat!) on a dry towel (to soak up excess butter or oil).
- Repeat 11 times.
Hey there! My name is Jordan Nettleship. I'm a Christian, an author, and a nutty health freak. I adore cooking, my husband Ryan, my puppy Mercedes, writing young adult fiction and being my weird self ;) I believe that "skinny" isn't about how you look, it's about how you feel.
rachel
November 13, 2014 at 12:20 pm (6 years ago)Hi there,
I want to make your naans but wondered what weight is your active yeast sachet?
Thank you
jordan urtso
October 24, 2015 at 8:09 pm (5 years ago)Hey Rachel,
I am using one 1/4 oz envelope of active yeast. 🙂
kim
May 16, 2015 at 12:48 pm (6 years ago)How much yeast do you put in your naan bread recipe please.
Thank you
jordan urtso
October 24, 2015 at 8:10 pm (5 years ago)Hi Kim!
I use 1/4 oz active yeast for this recipe.
Kalli
November 18, 2015 at 12:04 am (5 years ago)Hi,
Adding the cold yogurt after the milk/water doesn’t kill the yeast? My dough was not as warm as bread dough should be nor does it seem to be rising, but I have never made naan.
We will see 🙂
jordan urtso
November 21, 2015 at 10:10 pm (5 years ago)Kalli,
How did the recipe work for you? I will make any adjustments if necessary. If possible, allow yogurt to warm to room temperature prior to mixing. I will update the recipe.
Xoxo,
Jordan
Loretta
February 8, 2016 at 3:06 am (5 years ago)I wanted to know if you have tried making these with whole wheat flour?
jordan urtso
February 9, 2016 at 3:03 am (5 years ago)Hey hun, I have not but I imagine that it would work quite well 🙂 You may need to use a little more milk. Xoxo
Nizam
February 21, 2016 at 4:27 am (5 years ago)Hi, I love your recipe. it worked for me. I am a big fan of Indian naan.
Questions:
— Why didn’t you add salt? it taste flat without salt.
— What is the heat temperature? people recommend 550F, is it good?
— Is it required to add Truvia Baking Blend? is there any other substitute?
— Have you thought about adding an egg into the mixture?
Thank you very much.
Nizam
jordan urtso
February 23, 2016 at 9:37 pm (5 years ago)Hi Nizam, thanks for asking! I’ll do my best to answer your questions thoroughly.
— Why didn’t you add salt? it taste flat without salt – I didn’t add salt because I prefer to dip my naan in various sauces that tend to have a lot of salt, so I opted out of adding it. However, to accommodate your taste, I upgraded the recipe to include an option for salt, if desired.
— What is the heat temperature? people recommend 550F, is it good? – I have to be honest, I did not use a food thermometer for this recipe. I simply allowed the stovetop to heat up for several minutes, about three, before cooking the naan.
— Is it required to add Truvia Baking Blend? is there any other substitute? – Truvia Baking Blend is NOT required. You may substitute with sugar if you want, or avoid it all together.
— Have you thought about adding an egg into the mixture? – I don’t see a problem with adding egg, though it may change the texture of the naan.
Thanks for asking.
Xoxo
J
Jon
March 12, 2016 at 9:31 am (5 years ago)Hi, have you or has anyone used low fat or 0 fat Greek yog?
What effect do you think this might have (not sure of the science at play here)
Making tomorrow
Thanks
Jon
Jordan
March 15, 2016 at 6:19 am (5 years ago)Jon,
Low-fat or 0-fat Greek yogurt should work just fine.
Let me know how this recipe works for you.
Thanks & God bless,
Jordan
Erika
April 17, 2016 at 2:23 am (5 years ago)Thank you for this recipe! My naan turned out great!
Jordan
April 17, 2016 at 9:33 pm (5 years ago)Yay! So happy to hear that Erika!
Eleanor
February 1, 2017 at 6:42 pm (4 years ago)Hi Jordan,
Fellow Naan bread lover hailing from the other side of the pond! *waves in a westerly direction*
I’ve loved Naan bread my entire life, and once I was cooking for myself it quickly became a staple. But when I realised how many calories I was also horrified. So I was very happy when I found your recipe online a few months ago.
However, being hopelessly British, and a little discalculic I struggled (failed at) converting from ‘cups’ (I’ve never used an American recipe before) My first batch of naans were therefore, though edible, evidently wrong. Would it be possible to maybe have a ‘British translation’ of the recipe in ounces and millilitres? (or grams, I can do grams!) Also Truviva Baking blend is not something I’ve ever heard of, is it just a sweetener? (we don’t really do those either 🙂 )
I’d be massively grateful if you are able to help me overcome my mathematical inability!
Eleanor
Dora
February 10, 2017 at 11:55 am (4 years ago)hello, I’m also a fellow brit and have used this recipe there isn’t always a direct conversion for cups to grams or anything as the US use cups for both liquid and solid whereas we have two different measures. the best way is to buy cups from usually available in asda or other supermarkets similar to the tablespoon teaspoon half a teaspoon measures you can get xx
here’s some on amazon
https://www.amazon.co.uk/gp/aw/d/B00F849SD8/ref=mp_s_a_1_1?ie=UTF8&qid=1486727646&sr=8-1&rps=1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=measuring+cups&dpPl=1&dpID=41CFqfw94cL&ref=plSrch
Jordan
March 15, 2017 at 4:21 pm (4 years ago)Thanks for your help Dora!
Eleanor
March 31, 2017 at 10:53 am (4 years ago)Thanks Dora,
I don’t really ever use American recipes for anything else, and as I have very limited kitchen space, didn’t want to buy stuff for one recipe. I found a conversion website, and changed all the weights -and also looked up American terms and translated/worked out what was easily accessed here as my brain couldn’t cope. I thought I’d share my British translations here in the commenets if that’s ok with you Jordan? Let me know if not, and I’ll take it right down. 🙂
Ingredients
*
9oz Plain flour (800 calories)
*
3/4 teaspoons baking powder (2 calories)
*
1/2 teaspoon baking soda
*
Optional: salt, if desired
*
2 tablespoons hot water (or additional milk)
*
1 packet (1/4 oz) rapid rise highly active yeast
*
120ml warm unsweetened almond milk (15 calories)
*
120ml plain Greek yogurt, room temperature (65 calories)
*
+ 1 tablespoon flour for rolling (25 calories)
*
Fresh coriander, garlic or other herbs for topping
* Optional: butter, olive oil or ghee for brushing (calories depend on product and serving)
Carmen H
March 5, 2017 at 6:12 am (4 years ago)Hi I was wondering if Active Dry Yeast was what you used?
Jordan
March 15, 2017 at 4:22 pm (4 years ago)Hi Carmen,
The recipe calls for rapid rise highly active yeast. Hope this helps!
J
Christo
April 20, 2017 at 6:30 am (4 years ago)Hi Jordan
Can you freeze the dough for later use? We are only 2 people so I dont need to make 12 breads.
Regards
Christo
Jordan
May 10, 2017 at 9:04 pm (4 years ago)Hi Christo,
Thanks for asking. They can absolutely be frozen, but I wouldn’t save them beyond a month. Also, I would allow them to thaw for a couple hours before reheating in the oven.
I hope this helps!
Jordan
Christo
May 11, 2017 at 6:32 am (4 years ago)Brilliant thank you very much.
remedio para nao gozar rapido
January 2, 2018 at 12:22 am (3 years ago)Actually no matter if someone doesn’t understand afterward
its up to other users that they will help, so here it takes place.
seks
June 21, 2018 at 9:36 am (3 years ago)It’s actually a great and useful piece of information. I’m happy that you simply shared
this helpful information with us. Please keep us informed like this.
Thanks for sharing.
Elise
July 6, 2018 at 6:11 pm (3 years ago)I’ve tried making these but the first prove did not make the dough rise, therefore they were flat and chewy. Do you think there is anything I’ve done wrong?
fuck me
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Several of them are rife with spelling issues and I to find it very bothersome to inform the truth however I will certainly come again again.