High-protein, very thin naans that are perfect for meal prep. Made with self-rising flour and low-fat fromage blanc, they puff up as they cook and freeze perfectly.
Ingredients
- 550 g self-rising flour
- 620 g low-fat fromage blanc (0% fat)
- 2 tbsp salt
- 3 tbsp garlic paste
Method
- Blend the fromage blanc in a food processor or blender until smooth and creamy (about 30 seconds). If it is already blended, skip this step.
- In a large bowl, combine the self-rising flour, salt, and garlic paste. Add the blended fromage blanc and mix with a wooden spoon until a rough dough forms.
- Transfer the dough to a lightly floured work surface and knead for 4 to 5 minutes, until smooth, supple, and no longer sticky. Add a little flour if necessary.
- Cover the dough with a clean kitchen towel and let it rest for 5 minutes (no rising is needed, just enough to relax the gluten).
- Divide the dough into 24 equal-weight portions (about 50 g each). Shape them into balls and flatten them slightly.
- On a floured surface, roll each ball into a very thin circle (about 3-4 mm thick and 8-10 cm in diameter). The naans must be very thin because they will puff as they cook.
- Heat a nonstick skillet over medium-high heat (without oil). When it is hot, add a naan and cook for 1 to 2 minutes: bubbles will appear and the underside will brown. Turn it over and cook the other side until brown spots appear.
- Stack the cooked naans in a clean kitchen towel to keep them warm and tender. Repeat with the remaining dough.
- Let them cool completely before freezing them (flat in a freezer bag) or using them immediately for sandwiches, wraps, or as an accompaniment.
Nutrition
Per serving
- Energy
- 93 kcal
- Protein
- 4.4 g
- Carbohydrate
- 18.01 g
- Fat
- 0.61 g
- Fibre
- 2.47 g
- Calcium
- 32.77 mg
- Iron
- 0.03 mg
- Magnesium
- 7.03 mg