Low Glycemic Index Naan Bread: a healthy and tasty recipe! Discover how to prepare delicious Low Glycemic Index Naan Bread with simple and natural ingredients, without added sugar and with a controlled glycemic index. Perfect for accompanying your favorite dishes, this bread is a healthy and tasty choice. This bread is perfect for those following a healthy diet and need to keep blood sugar in check, or for anyone who simply wants to try something new and delicious. My recipe uses alternative flours and natural ingredients to create a light and digestible final product. Additionally, the low glycemic index makes it suitable even for those with blood sugar issues. Find out how to prepare it and enjoy the unique flavor of Low Glycemic Index Naan Bread!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 20.94 (Kcal)
- Carbohydrates 3.14 (g) of which sugars 0.15 (g)
- Proteins 1.31 (g)
- Fat 0.10 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.21 (g)
- Sodium 15.56 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for low glycemic index naan bread
- 21.2 oz low glycemic index flour
- 10.6 oz 0% fat Greek yogurt
- 7.1 oz water
- 0.14 oz fine salt
- 0.14 oz fresh yeast
Useful tools
- Stand Mixer
- Food Scale
- Dough Board
- Bowl
- Plastic Wrap
- Pan
- Kitchen Spatula
- Scissors
- Dough Scraper
Preparation and cooking of low glycemic index naan bread
Place the low glycemic index flour and salt in the stand mixer bowl, then dissolve the yeast in the required water and pour into the bowl, also add the yogurt.
Attach the dough hook and start the stand mixer at speed 4 for 4 minutes then speed 2 for 6 minutes, transfer the dough onto the floured board.
Shape the dough by hand into a ball, then place the dough into a glass bowl and cover with plastic wrap, let it rise for 1 hour (it will double in size!).
Once it has doubled in size, divide the dough (using the scraper) into 10 equal parts (use the scale to help), shape each piece of dough into a ball, leave it on the board and cover with plastic wrap until it doubles (about 1 and 1/2 hours).
Once the balls have doubled in size, roll them all out thinly with the rolling pin, once all are rolled, heat a non-stick pan well
Start cooking from the first rolled-out dough piece, when the pan is hot, roll out the piece of dough to be cooked again, put it in the pan and cook for 2 minutes, turn the naan bread and let it cook until it puffs up like a balloon, then remove it and place it on a serving plate, roll out the 2nd piece again and proceed as above.
For each piece you put on the plate, cut the “balloon” at one of the ends so the steam escapes, leaving the bread pocket free to fill as you like, place each piece on top of the other to keep it moist.
The low glycemic index naan bread is ready, you can eat it plain or filled as you like.
TIPS
You can consume the low glycemic index naan bread either cold or reheat it when needed.
You can freeze it; once cold, just put it in freezer bags alternating each piece with parchment paper, when you want to consume it, let it defrost and reheat it for a few minutes in the pan.
