Another recipe for a heart-healthy, low-carb, and low-fat Naan flatbread, focusing on alternative flours and healthy ingredients.
Cuisine Type: Middle Eastern Inspired
Dietary Preferences: Heart-Healthy, Low-Carb, Low-Fat
Yields: 6 Naan
Prep time: 20 minutes
Cook time: 3-4 minutes per naan
Resting time: 30 minutes
Estimated Nutritional Information (per Naan): (Note: This is an estimate and can vary based on specific ingredient brands and measurements.)
* Calories: 120-150
* Protein: 8-10g
* Carbs: 15-20g (Net carbs: 8-12g - depending on fiber content of chosen flours)
* Fat: 3-5g
Ingredients:
* 1 cup Almond Flour (blanched, finely ground)
* 1/2 cup Coconut Flour
* 1/4 cup Psyllium Husk Powder (important for binding and texture)
* 1 teaspoon Baking Powder
* 1/2 teaspoon Salt
* 1/4 teaspoon Garlic Powder (optional, for flavor)
* 1/4 teaspoon Onion Powder (optional, for flavor)
* 1 cup Plain Greek Yogurt (non-fat or low-fat, provides moisture and protein)
* 2 tablespoons Olive Oil (or Avocado Oil)
* 2 tablespoons Water (adjust as needed)
* Optional Toppings: Sesame seeds, Nigella seeds, chopped cilantro, garlic butter spray (lightly applied after cooking)
Equipment:
* Large Mixing Bowl
* Measuring Cups and Spoons
* Rolling Pin
* Clean Kitchen Towel
* Large Skillet or Griddle (cast iron preferred)
* Spatula
Instructions:
1. Prepare the Dough:
* In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, salt, garlic powder (if using), and onion powder (if using). Make sure there are no clumps.
* Add the Greek yogurt and olive oil to the dry ingredients. Mix well with a spoon or spatula until a shaggy dough forms.
* Add the water, one tablespoon at a time, and continue mixing until the dough comes together into a ball. The dough should be moist but not sticky. If it's too dry, add a little more water, a teaspoon at a time. If it's too sticky, add a tablespoon more of almond flour.
* Knead the dough lightly for 1-2 minutes in the bowl to ensure all ingredients are well combined.
2. Rest the Dough:
* Cover the bowl with a clean kitchen towel or plastic wrap.
* Let the dough rest for at least 30 minutes. This allows the psyllium husk to absorb the moisture and create a more pliable dough. The dough will thicken considerably during this time.
3. Divide and Shape the Naan:
* Lightly dust a clean surface with almond flour.
* Divide the dough into 6 equal portions.
* Roll each portion into a ball.
* Using a rolling pin, roll each ball into an oval or round shape, about 1/8 to 1/4 inch thick. Don't worry about making them perfectly shaped; rustic is fine! Keep the rolled-out naan covered with a towel to prevent them from drying out while you work on the others.
4. Cook the Naan:
* Heat a large skillet or griddle over medium-high heat. A cast-iron skillet works best for even heat distribution. The pan should be hot enough that a drop of water sizzles and evaporates quickly.
* Carefully place one naan onto the hot skillet.
* Cook for 2-3 minutes on the first side, or until the bottom is golden brown and slightly puffed up.
* Flip the naan and cook for another 1-2 minutes on the second side, until golden brown.
* Remove the cooked naan from the skillet and place it on a plate.
* Repeat with the remaining naan, one at a time.
5. Serve:
* Serve the naan immediately while warm.
* Optional: Lightly spray with garlic butter spray or brush with melted ghee (if not concerned about fat content) and sprinkle with sesame seeds, Nigella seeds, or chopped cilantro.
Serving Suggestions:
* With Curries: Serve alongside your favorite Indian or Middle Eastern curries, such as chicken tikka masala, butter chicken, or lentil curry.
* As Wraps: Use the naan as wraps for grilled chicken, vegetables, or falafel.
* With Dips: Serve with hummus, baba ghanoush, or other Middle Eastern dips.
* As Pizza Crust: Top with your favorite pizza toppings and bake in the oven until the cheese is melted and bubbly.
* As a Side Dish: Serve as a side dish with soups or salads.
Tips and Notes:
* Psyllium Husk Powder: This is crucial for the texture of the naan. Do not substitute it with anything else.
* Coconut Flour: Coconut flour is very absorbent. Be careful not to add too much, or the dough will become dry.
* Adjusting Thickness: You can adjust the thickness of the naan to your liking. Thicker naan will be softer, while thinner naan will be crispier.
* Storing Leftovers: Store leftover naan in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
* Flavor Variations: Experiment with different spices and herbs, such as cumin, coriander, or chili powder, to customize the flavor of the naan.
* For a softer naan: Brush with melted butter or ghee immediately after cooking.
Enjoy your delicious and healthy Naan!
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