Okay, here's a recipe for a heart-healthy, low-carb, and low-fat Naan flatbread, designed to be both delicious and beneficial for your well-being.
Cuisine Type: Middle Eastern-Inspired (with modifications for health)
Dietary Preferences: Low-Carb, Low-Fat, Heart-Healthy, Gluten-Free (if using almond flour or coconut flour)
Yields: Approximately 6 Naan flatbreads
Prep Time: 20 minutes
Cook Time: 3-5 minutes per Naan
Estimated Nutritional Information (per Naan, using almond flour - Note: this is an estimate and can vary based on specific brands and ingredient quantities):
* Calories: 120-150
* Protein: 8-10g
* Carbs: 8-12g (Net Carbs: 4-6g, depending on fiber content)
* Fat: 6-8g
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Ingredients:
* 1 ½ cups Almond Flour (or Coconut Flour for a nut-free option, but note that coconut flour absorbs more liquid, so you may need to adjust the liquid amount)
* 1 teaspoon Psyllium Husk Powder (this adds fiber and helps bind the dough)
* 1 teaspoon Baking Powder
* ½ teaspoon Salt
½ cup Plain Greek Yogurt (0% fat or low-fat) - This adds moisture and protein*
* 2 large Eggs, lightly beaten
* 2 tablespoons Olive Oil (divided, 1 tbsp for dough, 1 tbsp for cooking)
* 2-3 tablespoons Water (adjust as needed to achieve a soft dough)
* Optional: 1-2 cloves Garlic, minced (for garlic naan)
* Optional: 1-2 tablespoons chopped fresh Cilantro or Parsley (for garnish)
* Optional: Pinch of Red Pepper Flakes (for a little heat)
Equipment:
* Large Mixing Bowl
* Measuring Cups and Spoons
* Rolling Pin
* Non-Stick Skillet or Griddle
* Spatula
Instructions:
1. Prepare the Dough:
* In a large mixing bowl, combine the almond flour (or coconut flour), psyllium husk powder, baking powder, and salt. Whisk together to ensure even distribution.
* If using garlic, add the minced garlic to the dry ingredients.
* In a separate bowl, whisk together the Greek yogurt, eggs, and 1 tablespoon of olive oil.
* Pour the wet ingredients into the dry ingredients and mix well with a spoon or spatula. The dough will be sticky at first.
* Gradually add water, 1 tablespoon at a time, until the dough comes together into a soft, pliable ball. Be careful not to add too much water; you want a dough that is easy to handle but not overly sticky.
* Knead the dough gently for about 1-2 minutes.
* Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 10-15 minutes. This allows the psyllium husk to absorb moisture and helps the dough become more manageable.
2. Shape the Naan:
* Divide the dough into 6 equal portions.
* On a lightly floured surface (use almond flour or coconut flour), roll each portion into an oval or round shape, about ¼ inch thick. Don't worry about perfect shapes; rustic is fine!
3. Cook the Naan:
* Heat a non-stick skillet or griddle over medium heat. Add ½ tablespoon of the remaining olive oil to the skillet and spread it around.
* Carefully place one or two naan flatbreads (depending on the size of your skillet) onto the hot skillet.
* Cook for 2-3 minutes on each side, or until the naan is golden brown and slightly puffed up. Watch carefully to prevent burning.
* Remove the cooked naan from the skillet and place it on a plate.
4. Serve:
* Brush the warm naan with a little bit of olive oil or melted coconut oil (optional).
* Garnish with chopped fresh cilantro or parsley and a pinch of red pepper flakes (optional).
* Repeat the cooking process with the remaining naan dough, adding the remaining olive oil to the skillet as needed.
Serving Suggestions:
* As a Side Dish: Serve warm naan with your favorite Indian curries, stews, or grilled meats.
* As a Wrap: Use the naan as a wrap for grilled chicken, vegetables, or falafel.
* With Dips: Serve with hummus, baba ghanoush, or tzatziki sauce.
* As a Pizza Base: Top the naan with your favorite pizza toppings and bake in a preheated oven at 375°F (190°C) for 5-7 minutes, or until the cheese is melted and bubbly.
* Breakfast Naan: Top with a fried egg, avocado, and a sprinkle of everything bagel seasoning.
Tips for Success:
* Adjust Liquid: The amount of water needed may vary depending on the humidity and the type of flour you use. Add water gradually until the dough reaches the desired consistency.
* Don't Overcook: Overcooking the naan will make it dry and brittle. Cook until golden brown and slightly puffed up.
* Keep Warm: To keep the naan warm while you cook the remaining batches, wrap them in a clean kitchen towel.
* Storage: Store leftover naan in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a skillet or microwave before serving. You can also freeze them for longer storage; wrap individually in plastic wrap and then place in a freezer bag.
Enjoy your delicious and heart-healthy naan flatbread!
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