Traditional naan uses zero protein powder—this gym-bro version packs 25g per flatbread while somehow staying authentically chewy.
High Protein Cheesy Garlic Naans
Savor the mouthwatering goodness of our high-protein cheesy garlic naans, packed with a whopping 21 grams of protein each! These fluffy delights are made with a blend of protein-rich yogurt and gooey cheese, making them a fantastic addition to your meal prep lineup. Whip them up quickly and elevate your meals with a burst of flavor that’s impossible to resist!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- tsp garlic paste (5 ml)optional
- Chopped parsleyoptional
🥛Dairy & Eggs(2)
- 2 tbsp light butter (28 g)optional
- 120g low fat cheese (4.24 oz)
🫙Pantry Staples(1)
- 190 self raising flour (1.52 cup)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(2)
- Cooking spray
- 250g 0% Greek yoghurt (8.82 oz)
👨🍳 Instructions
- 1
In a bowl, add self-raising flour, Greek yoghurt, and a pinch of salt, then mix into clumps and knead the clumps into a dough ball.
- 2
Divide the dough into 4 equal balls, then on a floured surface roll them out, add low-fat cheese, fold in the sides, pinch to seal, and roll them out gently into a circle.
- 3
Place in a pan with cooking spray on medium-low heat, cover with a lid and cook for 1-2 minutes, then flip and cook until the naan puffs up.
- 4
For garlic butter, melt light butter, mix in garlic paste, and brush on the naan before serving.
💡 Pro Tips
- ✓Knead the self-raising flour and Greek yogurt dough for exactly 2-3 minutes until smooth - overkneading activates too much gluten and creates tough naan instead of tender bread.technique2-3 minutes
- ✓Roll the cheese-filled dough to 6-7mm thickness maximum because thinner dough tears under steam pressure while thicker dough won't cook through evenly.technique6-7mm thickness
- ✓Cook at exactly medium-low heat (275-300°F pan surface) because higher temps burn the outside before the center cooks, while lower temps prevent proper puffing from steam generation.timing275-300°F
- ✓Use Greek yogurt with 15-20% fat content rather than fat-free because the fat creates steam pockets for better puffing and prevents a dense, rubbery texture.ingredient15-20% fat content
- ✓Cover with a tight-fitting lid immediately after placing in pan to trap steam - this creates the signature naan puff by converting moisture to steam at 212°F.equipment212°F steam conversion
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Traditional naan uses zero protein powder—this gym-bro version packs 25g per flatbread while somehow staying authentically chewy.
High Protein Cheesy Garlic Naans
Savor the mouthwatering goodness of our high-protein cheesy garlic naans, packed with a whopping 21 grams of protein each! These fluffy delights are made with a blend of protein-rich yogurt and gooey cheese, making them a fantastic addition to your meal prep lineup. Whip them up quickly and elevate your meals with a burst of flavor that’s impossible to resist!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- tsp garlic paste (5 ml)optional
- Chopped parsleyoptional
🥛Dairy & Eggs(2)
- 2 tbsp light butter (28 g)optional
- 120g low fat cheese (4.24 oz)
🫙Pantry Staples(1)
- 190 self raising flour (1.52 cup)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(2)
- Cooking spray
- 250g 0% Greek yoghurt (8.82 oz)
👨🍳 Instructions
- 1
In a bowl, add self-raising flour, Greek yoghurt, and a pinch of salt, then mix into clumps and knead the clumps into a dough ball.
- 2
Divide the dough into 4 equal balls, then on a floured surface roll them out, add low-fat cheese, fold in the sides, pinch to seal, and roll them out gently into a circle.
- 3
Place in a pan with cooking spray on medium-low heat, cover with a lid and cook for 1-2 minutes, then flip and cook until the naan puffs up.
- 4
For garlic butter, melt light butter, mix in garlic paste, and brush on the naan before serving.
💡 Pro Tips
- ✓Knead the self-raising flour and Greek yogurt dough for exactly 2-3 minutes until smooth - overkneading activates too much gluten and creates tough naan instead of tender bread.technique2-3 minutes
- ✓Roll the cheese-filled dough to 6-7mm thickness maximum because thinner dough tears under steam pressure while thicker dough won't cook through evenly.technique6-7mm thickness
- ✓Cook at exactly medium-low heat (275-300°F pan surface) because higher temps burn the outside before the center cooks, while lower temps prevent proper puffing from steam generation.timing275-300°F
- ✓Use Greek yogurt with 15-20% fat content rather than fat-free because the fat creates steam pockets for better puffing and prevents a dense, rubbery texture.ingredient15-20% fat content
- ✓Cover with a tight-fitting lid immediately after placing in pan to trap steam - this creates the signature naan puff by converting moisture to steam at 212°F.equipment212°F steam conversion