I planned on making burger buns, but let’s just say this recipe fell flat….and I’m ok with that! Why? Cuz the taste and texture were spot on for Naan!!!!!
Oh, and did I mention there’s 15g of protein in each!? (60g in the entire recipe!). You know I don’t count calories, carbs, fats, yada yada, however I was curious about the protein since I used Nancy’s Yogurt and Nuzest and knew it would be substantial (so I just had to calculate – and dang!)
• Gluten Free
• Yeast Free
• Egg Free
• Oil Free
• High Protein
• Low Carb
And I know I named this “2 Ingredient”…but come on, baking soda and powder just ain’t cutting it in the ingredient category for me! Haha
1. Mix dry ingredients in a bowl, then add the yogurt and mix until it forms a dough.
2. Divide dough into 4 balls and place on a baking sheet lined with parchment paper.
3. Bake @ 350 F. for 20 minutes.
IMPORTANT: You must allow flatbread to cool and “deflate” completely before removing from baking sheet.
*store in a container/plastic bag in fridge no more than 3 days.
This easy combo is just one idea to use this naan! Try it!