Greek Yogurt Flatbread Naan (Tastes like Sourdough!)
here's an easy high protein, fat free flatbread (or naan) recipe that requires no kneading. The dough is then put in the fridge to let the yeast rise overnight.
Equipment
- 1 food processor , should have at least 6 cup capacity to handle dough (read notes*)
Ingredients
- 2 cups bread flour (240g)
- 1 tsp instant yeast
- 1 tsp salt
- 1 Tbsp sugar
- ½ cup greek yogurt (117g) , fat free and unflavored. Can also use vegan yogurt.
- ½ cup warm water
Instructions
Combine the Dough Ingredients
- In a clean bowl, combine all dry ingredients: bread flour, yeast, sugar, salt.
- Add the Greek yogurt to the dry ingredients
- Stir in the warm water. The dough will be sticky, shaggy and rough on the surface.
- Let the dough sit at room temperature for 1 hour.
After the First Rise (Choose ONE method below)
- For overnight method: without deflating the dough, cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours. Let the dough come to room temperature before shaping.
- For the quick method: deflate the dough completely and let the dough rise in a warm place for 2-3 hours until the size doubles.
Shaping the Dough
- Gently scrape the risen dough from the bowl using a silicone scraper or spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
- Use your hands to stretch out each of the divided dough into rounds.
- For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
Cook the Flatbreads
- Preheat a skillet with 1 Tbsp of olive oil or coconut oil
- One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
- Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
- Once the flatbreads are cooked in the center, and golden brown, remove from the skillet.
- Repeat with the rest of the flatbread dough. Enjoy!
- The flatbreads can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Nutrition
Calories: 268kcalCarbohydrates: 51gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 596mgPotassium: 91mgFiber: 2gSugar: 4gVitamin A: 18IUVitamin C: 0.01mgCalcium: 44mgIron: 1mgZinc: 1mg***Net Carbs: 49g
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