High Protein Potato Naan
Elevate your bread game with this High Protein Potato Naan—a soft, fluffy flatbread infused with hearty ingredients and packed with plant-based protein. This wholesome recipe combines boiled mashed potatoes, whole wheat flour, chickpea flour, and creamy Greek yogurt for a nutritious twist on traditional naan. Flavored with garlic powder, ground cumin, and freshly chopped cilantro, each bite is a burst of flavor that's both satisfying and healthy. The active dry yeast ensures a perfectly airy texture, while the skillet-cooking method results in irresistibly golden-brown surfaces with delightful bubbles. Ready in just over an hour, this high-protein naan is perfect as a side dish or as a base for wraps and sandwiches. Whether paired with curry or stuffed with your favorite fillings, this versatile recipe is a delicious way to enjoy comfort food with a healthy twist.
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Recipe Information
Ingredients
- 2 pieces Medium Potatoes, boiled and mashed
- 1 cup Whole Wheat Flour
- 0.5 cup Chickpea Flour
- 0.5 cup Plain Greek Yogurt
- 0.25 cup Warm Water
- 1 teaspoon Active Dry Yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Ground Cumin
- 2 tablespoons Cilantro, chopped
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes or until it becomes frothy.
In a large mixing bowl, add mashed potatoes, whole wheat flour, chickpea flour, Greek yogurt, salt, olive oil, garlic powder, and ground cumin.
Pour the yeast mixture into the flour mixture. Stir until a sticky dough forms.
Flour a clean surface and knead the dough for about 5 minutes until it becomes smooth and elastic. If necessary, add a little more flour to keep it from sticking.
Oil the mixing bowl lightly and place the dough back into it. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
Once risen, punch down the dough and divide it into 6 equal portions.
Roll each portion into a ball, then flatten into an oval or round shape using a rolling pin, about 1/4 inch thick.
Heat a skillet or a non-stick pan over medium-high heat.
Place the rolled dough onto the hot skillet. Cook until bubbles appear on the surface, and the bottom is golden brown, about 2-3 minutes.
Flip the naan and cook the other side until browned and cooked through, about another 2 minutes.
Remove from the skillet, and immediately brush with a bit of olive oil. Sprinkle with chopped cilantro for garnish.
Repeat the process for the remaining pieces of dough.
Serve warm as a side or enjoy as a wrap with your favorite fillings.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 19.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
