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.
- 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)
- 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.