Living on a low sodium diet almost requires that you make homemade bread. Once you get just two or three recipes down, which will cover 90% of your bread needs, it is quick and easy to do. A low sodium naan flatbread has placed in my top three breads. Even if you’ve never homemade bread before, this soft, chewy, flatbread is easy to make and well worth the effort.
|Typical sodium amount per 1/2 round Naan||430mg|
|Sodium per 1 whole round!||15 mg|
|Calories per serving||236|
LOW SODIUM NAAN FLATBREAD
Such a versatile bread to make mini pizzas, wraps, dipping bread or served under your favorite low sodium Indian buttered chicken or my low sodium southwestern, salsa dishes. This is an easy recipe to make by hand and requires no special equipment. It does take a little time as the bread will need to rise, but your hands-on time is minimal. Although you can make this in a bread machine on the dough function or in a stand mixer with dough hook.
A single store bought naan can have over 400 mg of sodium while this recipe slides into home at 15 mg per naan round! You can also make 8 rounds of this low sodium naan recipe for around a buck compared to $3 for two of the popular naan rounds from the store.
TIPS WHEN MAKING THE DOUGH
I roll them out to about 1/4″ thickness. If they’re not evenly round, not to worry a slightly uneven round makes no difference. It gives them a bit of pizzaz, right? Just roll to about 5-7” in diameter.
As you knead, add the remaining flour by keeping your work surface dusted rather than by adding it directly to the dough and just knead until the dough feels smooth and slightly moist, not too sticky.
Try to keep from kneading the bread any longer than 4-5 minutes.
When rolling a piece of dough, don’t turn it over. You want to avoid adding and creating a dry floury surface to the bread.
Roll from the center out, rotate the dough about a quarter turn after each push to help make an even round and keep the bread from sticking to the roller.
COOKING THE NAAN BREAD
After rolling out all the naan preheat skillet or griddle to slightly above medium heat. Give pan a quick light shot of non-stick spray. Place your rolled out dough on the skillet and cook until the underside is golden brown and large bubbles have formed on the top surface. This should be about 2-3 minutes, but go by appearance not time. Flip for about another 2 minutes.
Naan’s may also be cooked in the oven under broiler, pizza stone or on the grill.
- Some bread to sop up the gravy
- Low Sodium Cornbread with Honey
- Homemade Low Sodium Artisan Bread
- Other savory meals
- A savory Low Sodium Beef Stew
- Low Sodium Meatballs and Gravy
- Savory Low Sodium Beef Tips and Gravy
Recommended Equipment & Ingredients For This Recipe.
See my whole Recommended Equipment & Ingredients shop page here
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Low Sodium Naan Flatbread
- 1/2 cup warm water
- 2 tsp instant yeast
- 1 Tbsp sugar
- 3 Tbsp olive oil
- 1/3 cup plain yogurt
- 1 egg
- 1 ½ tsp Hain Featherwieght no sodium baking powder no sodium
- 2 1/2-3 cups all purpose flour
- 2 Tbsp melted butter no salt added for topping
- 2 tsp garlic pre minsed for topping
- nonstick spray I like olive oil spray
- In a small bowl, combine the yeast, sugar and water. Stir to dissolve sugar and set aside for a few minutes until it’s foamy on top. Then stir in oil, yogurt, and the beaten egg until evenly combined.
- In a medium bowl add 1 cup of flour and baking powder, whisk to combine. Add the bowl of wet ingredients to the flour mix and mix. Continue adding flour a half cup at a time until you can no longer stir it with spatula.
- Turn the ball of dough out onto a well floured surface and knead the ball of dough for about 3 minutes, add flour when necessary to keep the dough from sticking (I ended up using about 3 cups of flour total). The dough should be smooth and soft but not sticky.
- Place dough back in the bowel and loosely cover the dough with a slightly damp clean kitchen towel or top with plastic wrap. Let it rise for about 45 minutes or until about doubled in size.
- After it rises, push down and flatten the dough and cut it in to 8 equal pieces like you would a pizza. Roll each piece into a small ball until smooth and round and set aside to rest.
- Heat a large skillet over medium-high heat and spray with non-stick spray. (olive oil spray works nicely) While the pan is heating roll out each ball and stack on plate. Each should be about ¼ inch thick and approximately 6 inches in diameter.
- Place one rolled out dough onto the hot skillet and cook until the underside is golden brown and large bubbles have formed on the top surface. Flip the naan and cook the other side until golden brown as well. Serve brushed with melted butter and garlic and za’atar or in addition to another meal.
- Cook time is greatly reduced if two (2) naans can be cooked simultaneously.
- Don’t let the time stop you most of the allowed time is for the dough to rise.
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested on how you liked and served your Low Sodium Naan Flatbread. And please share any tips you might have.
2 thoughts on “Low Sodium Naan Flatbread”
Can I freeze some of this recipe at some point in the process?
I am sure you can freeze after they are cooked like other breads. Bill