Naan bread is delicious to mop up plates of streaming hot curries. It also goes really well with braised food, Mediterranean and Thai dishes.

I never grew up eating naan. I only recently started enjoying it when I moved to my neighborhood. There’s an Indian restaurant around the corner from me and they make the best dhall makhani. It’s a creamy, vegetarian dish with lentils and black beans and I don’t eat this meal with anything else but naan. Garlic naan is my favorite but every since I’ve had to cut down on the carbs, I haven’t really indulged.

This recipe is still considered a carb, but the carb content is considerably less than what’s in a normal floured naan bread. This recipe has only 19 g carbs and 119 calories in each naan.

Note: This recipe can be used with normal flour and yogurt and the result will be the same. This is also a pizza base recipe and can be made with normal or gluten-free flour.

Ingredients

1 3/4 cups gluten-free self-raising flour (I use Health Connection, Wholefoods)

1 cup plain yogurt (I use Gero)

1/2 tsp salt

dhania for garnish (coriander)

Method

1. Mix flour and salt in a bowl. It’s not necessary to sift the flour.

2. With your hand, mix the yogurt into the flour and create a soft dough ball.

3. Heat a pan on medium heat but don’t use oil.

4. Cut dough in half and then the halves into half. You should be left with eight pieces.

5. Roll each piece into a ball, place it back into your bowl and cover with a cloth.

6. On a floured surface roll each dough ball out in an oval naan shape. I dip my naan ball in some flour before I roll it out, it prevents the naan from sticking to the surface.

7. Your pan should be hot by now. Place each naan on the hot surface and cook for 2 minutes. Flip. Cook the other side for 2 minutes. Repeat, if necessary, until the naan is cooked. Don’t be tempted to add oil.

8. You can melt a bit of butter and brush your naan once it’s cooked.

9. Garnish with fresh dhania.