Naan Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Self Rising Flour | 550 g | 550 g | 1.1 kg | 1.65 kg | 2.2 kg |
| Blended Low Fat Cottage Cheese | 620 gor 620 g blended low-fat Greek yogurt (strained) | 620 g | 1.24 kg | 1.86 kg | 2.48 kg |
| Garlic Paste | 3 Tbsp (approx. 45 g)or about 1 1/2 tsp garlic powder | 45 g | 90 g | 135 g | 180 g |
| Salthigh; taste and adjust | 2 Tbsp (approx. 36 g) — note: high; taste and adjust | 36 g | 72 g | 108 g | 144 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Self Rising Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe). Reader suggestion: 5/8 cup potato flour | 1-1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | 1 cup all-purpose flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt |
| 1 | 1 | 1 | 1.25 | 1 | 1 |
| Blended Low Fat Cottage Cheese | Greek Yogurt (2% fat, strained) | ||||
| 1 | 1 | ||||
| Garlic Paste | Garlic powder | ||||
| 1 | 0.125 |
Low-Calorie Cottage Cheese Naan
From Apollo Health & Fitness (Apollo Health & Fitness) — Facebook reel with exact quantities written in the post description (video is original audio only; method reconstructed from visuals, see Notes). Per-naan macros per source: 97 kcal, 5 g protein, 1 g fat, 17 g carbs. Fiber not stated by source; estimated ~1 g per naan from flour.
Ingredients
Naan Dough
- Self Rising Flour — 550 g
- Blended Low Fat Cottage Cheese — 620 g (or 620 g blended low-fat Greek yogurt, strained)
- Garlic Paste — 3 Tbsp (approx. 45 g) (or about 1 1/2 tsp garlic powder)
- Salt — 2 Tbsp (approx. 36 g) — note: high; taste and adjust
Note: the source lists 2 Tbsp salt for 24 naans — that is unusually high (~1.5 g per piece). If tracking sodium, consider starting with 1 Tbsp and adjusting to taste.
Method
- Blend the low-fat cottage cheese until smooth.
- In a large bowl, combine the self-rising flour, blended cottage cheese, garlic paste, and salt. Mix until a soft dough forms.
- Divide the dough into 24 equal portions (approx. 50-52 g each). The pieces should be VERY thin — about 3.5-4 inches (9-10 cm) across — because they expand in the pan.
- Heat a dry non-stick pan over medium heat. Cook each thin naan until golden with light char spots, about 1-2 minutes per side (estimated from typical flatbread cooking).
- Stack and keep warm; these are intended as meal-prep bread (refrigerate up to 4-5 days, reheat briefly in the pan).
Notes
Servings: 24 (per serving). Per serving (per original): 97 kcal, 5 g protein, 1 g fat, 17 g carbs, fiber estimated ~1 g (not stated by source — estimated from 550 g self-rising flour / 24). Quantities taken directly from the Facebook reel description; method steps reconstructed from visuals and common flatbread technique — marked estimates. Salt quantity (2 Tbsp for 24 pieces) is high; adjust to taste. Pantry swaps: cottage cheese can be substituted with strained Greek yogurt; garlic paste with garlic powder at the ratio shown.
Source URL: https://www.facebook.com/reel/1040091848988733 | Source: Apollo Health & Fitness (Facebook reel). ai_percentage: 15 — video (Facebook reel) with creator-written description providing exact ingredient quantities; method reconstructed from visuals and standard flatbread technique, clearly labeled.
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