Name: Reduced-fat mini garlic naan (recipe)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 16
Ingredients: 4 tbsp fat-free Greek yoghurt (the kind with no nasties added); 80 ml warm water; 175 g self raising flour; 80 g plain flour; 1/4 tsp salt; 2 tsp garlic granules; 2-3 tbsp of Flora Cuisine (it's a liquid fat with a yellow hue, specifically designed for cooking and baking - you could use olive oil or low fat margarine)

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These are fun, chunky little breads that break a little from the traditional style in a bid to cut down the fat – the yoghurt is fat-free and the coating is Flora Cuisine.

This recipe makes 16 breads.

Reduced-fat mini garlic naan (recipe)

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings:

Author: Emily Leary

A lower fat alternative to naan bread, made in minutes.

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Ingredients

4 tbsp fat-free Greek yoghurt the kind with no nasties added
80 ml warm water
175 g self raising flour
80 g plain flour
1/4 tsp salt
2 tsp garlic granules
2-3 tbsp of Flora Cuisine it's a liquid fat with a yellow hue, specifically designed for cooking and baking - you could use olive oil or low fat margarine

Instructions

Mix the dry ingredients together in a big bowl
Add the yoghurt and warm water and knead until it forms a stiff dough
Form into a ball, put back in the bowl, cover and leave somewhere dark and warm for an hour
Heat the grill on maximum and put in a greaseproof baking tray
Turn out onto a floured surfaced and using a sharp knife, cut into half, then half again, and again etc until you have 16 equal pieces
Roll all the pieces into balls, flatten and shape into ovals
Take the baking sheet out, place all the breads on and put it back under the grill for 4 minutes
Remove the tray when the breads are just starting to form brown spots, turn them all over and put back under the grill
Cook for another 2-4 minutes until brown spots appear
Take the tray out and allow the breads to cool a little on the tray
Meanwhile, melt the Flora Cuisine in a shallow dish
Take each bread in turn, and either brush or dip both sides in the melted Cuisine until lightly covered, then transfer to a plate