Low Sodium Stuffed Paneer Flatbread
Elevate your mealtime with this wholesome and heart-healthy Low Sodium Stuffed Paneer Flatbread recipe! Crafted with nutrient-rich whole wheat flour and filled with crumbled low-sodium paneer seasoned with aromatic spices like cumin, coriander, and turmeric, these flatbreads are bursting with flavor while keeping sodium levels in check. The recipe uses plain Greek yogurt to create a soft and pliable dough, making it easy to roll, fill, and cook to perfection. Each flatbread is pan-cooked without excess oil for a healthier twist, ensuring a golden-brown finish that’s as delicious as it is nourishing. A perfect choice for those looking to enjoy a low-sodium yet satisfying meal, these stuffed flatbreads pair beautifully with yogurt or fresh salad. Ready in under an hour, this recipe is ideal for busy weekdays or relaxed weekend brunches!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Low-sodium paneer (crumbled)
- 2 tablespoons Plain Greek yogurt (unsalted)
- 0.5 cup Water
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Turmeric powder
- 3 teaspoons Olive oil (optional, for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour and yogurt. Gradually add water while kneading to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
In a separate bowl, mix together the crumbled low-sodium paneer, chopped cilantro, cumin powder, coriander powder, black pepper, and turmeric powder until evenly combined.
Divide the dough into 8 equal portions. Roll each portion into a ball.
Flatten one dough ball slightly and roll it out into a small circle (about 4-5 inches in diameter). Place about 2 tablespoons of the paneer mixture in the center.
Carefully fold the edges of the dough over the filling, pinching it closed to form a pouch. Flatten the pouch gently and then roll it out again into a flatbread (about 6 inches in diameter). Repeat with the remaining dough and filling.
Heat a skillet or tawa over medium heat. Place a rolled flatbread on the skillet and cook for about 1-2 minutes on each side until light golden-brown spots appear. If desired, lightly brush each side with olive oil while cooking.
Repeat with the remaining flatbreads, stacking them in a clean kitchen towel to keep warm.
Serve the paneer stuffed flatbreads with plain yogurt or a side of fresh salad for a wholesome, low-sodium meal.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 8.3 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1301 mg | 100% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1456 mg | 31% | |
*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.
