Naan Bread with Fiberflour
Category
Classical & MKD Recipes
Fat: 2.92g Protein: 7.92g CHO: 6.01g Kcal: 82 MKD
6.01g CHO
Notes
Mo’s tip: I added the sweetener as I find Barkat to be a little overpowering, I found this need at least 4g to get the lightness of a naan.
If you brush with melted butter to serve you can increase the fat if needed.
This makes 2 portion each one having 3g of carbs.
Ingredients
- 32g Ultra fine fiberflour – LONJEVITY FOODS
- 23g Greek style yoghurt - MORRISONS
- You will also need 4g BARKAT baking powder some warm water and 3 drops of liquid sweetener.
Instructions
- Mix the fiberflour with the Barkat.
- Stir in the yoghurt, sweetener and enough warm water to make a soft dough.
- Leave in the bowl for 5 – 10 minutes.
- Shape the dough. I found it quite easy using damp hands. It needs to be a 15cm x 8cm rectangle.
- When ready to cook heat a strong frying pan. When it is hot add the naan and cook for approximately 2 minutes on each side.
- Cut diagonally to achieve a naan shape.
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