Low Sodium Chili Garlic Naan
Elevate your bread game with this *Low Sodium Chili Garlic Naan*, a healthier spin on a beloved classic! This recipe delivers all the bold flavors you crave—zesty garlic, fiery chili flakes, and fresh cilantro—while keeping sodium levels in check. Made with simple pantry ingredients like all-purpose flour, Greek yogurt, and olive oil, this naan is soft, fluffy, and incredibly easy to prepare. The chili-garlic oil brushing infuses each piece with a tantalizing aroma, while the hint of cornmeal ensures crisp yet tender bites. Perfectly cooked in a skillet, these naans are an ideal side for curries, soups, or dipping sauces, or even as a base for creative toppings. Ready in just under an hour, this low-sodium recipe is a flavorful, wholesome addition to your table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 cup Plain Greek yogurt
- 0.75 cup Water
- 2 tablespoons Olive oil
- 4 cloves Minced garlic
- 1 teaspoon Red chili flakes
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Cornmeal for dusting
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda.
Add the Greek yogurt and water to the dry ingredients and mix until a soft dough begins to form.
Transfer the dough to a floured surface and knead for about 5 minutes until the dough is smooth and elastic. Add more flour if necessary to prevent sticking.
Place the dough back into the mixing bowl and cover it with a damp towel. Let it rest for about 20 minutes to allow the dough to relax.
In a small bowl, mix together the olive oil, minced garlic, and red chili flakes. Set aside.
After the dough has rested, divide it into 8 equal portions and shape each portion into a ball.
On a lightly floured surface, roll each dough ball into an oval shape, about 1/4 inch thick.
Heat a non-stick skillet or cast-iron pan over medium-high heat. Dust the surface lightly with cornmeal.
Brush each rolled naan with the chili garlic oil mixture, then place it, oil side down, onto the hot skillet.
Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until both sides are golden brown and cooked through.
Remove from heat and immediately sprinkle with fresh cilantro.
Repeat with the remaining dough, brushing with additional chili garlic oil as needed.
Serve the naans warm, ideally right after cooking, to enjoy their fluffy texture.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.7 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 812 mg | 17% | |
*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.
