Low Sodium Potato Naan
Soft, fluffy, and packed with flavor, this Low Sodium Potato Naan is a heart-healthy twist on traditional naan bread. Featuring mashed potatoes, Greek yogurt, and a touch of olive oil, this recipe delivers an irresistibly tender texture with significantly reduced sodium. The dough is infused with minced garlic and fresh cilantro for an aromatic boost, while baking powder and baking soda ensure a perfect rise. Ideal for those watching their salt intake, this naan is pan-fried to golden perfection and pairs beautifully with soups, curries, or enjoyed as a standalone snack. Ready in just over an hour, this low sodium alternative is a simple yet satisfying addition to your mealtime repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 medium Potatoes
- 0.5 cup Plain Greek yogurt
- 0.25 cup Milk
- 2 tablespoons Olive oil
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt substitute (optional)
- 2 cloves Garlic, minced
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by peeling and boiling the potatoes in a pot of water until they are fork-tender, about 15-20 minutes.
Once cooked, drain the water and mash the potatoes thoroughly until smooth. Allow them to cool slightly.
In a large mixing bowl, combine the mashed potatoes with the Greek yogurt, milk, olive oil, minced garlic, and fresh cilantro.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and the salt substitute if using. Gradually add the dry ingredients to the wet mixture, stirring to form a soft dough.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Place the dough into a lightly greased bowl, cover it with a damp cloth, and let it rest for about 30 minutes.
After resting, divide the dough into 6 equal portions. Roll each portion into a ball, then flatten and roll out with a rolling pin into oval or round shapes, about 1/4 inch thick.
Heat a nonstick skillet or cast iron pan over medium-high heat. Once hot, place a piece of naan on the skillet and cook for about 1-2 minutes on each side, or until bubbles form and it’s golden brown.
Repeat with the remaining dough, keeping the cooked naan warm wrapped in a clean kitchen towel or foil.
Serve the low sodium potato naan warm with your favorite dishes or as a snack.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 12.7 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 321 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4541 mg | 97% | |
*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.
