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Indian
Garlic Skillet Flatbread (Naan-Style)
Puffy, blistered garlic flatbread made with millet, tigernut flour, and tapioca starch, built to drag through every curry in this section.
177Calories
2.9gProtein
27.3gNet carbs
3.5gFiber
5.5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
⅚ cup (100 g) whole-grain millet flour
100 g
¼ cup + 2 tsp (35 g) tigernut flour (chufa)
35 g
⅝ cup (75 g) tapioca starch
75 g
2½ Tbsp (12 g) whole psyllium husk
12 g
2 tsp (8 g) GF baking powder
8 g
1¼ tsp (4 g) instant yeast
4 g
1 tsp allulose
5 g
¾ tsp salt
4 g
½ cup (120 g) unsweetened dairy-free yogurt
120 g
⅗ cup (140 g) warm water
140 g
3 cloves garlic, minced
9 g
1 Tbsp (12 g) olive oil, divided
12 g
cilantro, chopped
10 g
Method
- Whisk the dry ingredients, then stir in the yogurt and warm water. Rest 20 minutes — the psyllium turns it from batter to soft, rollable dough.
- Divide into 6, and pat each into a rough oval between damp hands or parchment, ~¼" thick. Rustic ovals, not perfect circles — this is naan, not tortillas.
- Cook in a dry cast-iron skillet over medium-high, 2–3 minutes until bubbles blister and char underneath, flip for 2 more. Lid on for the first minute helps the puff.
- Sizzle the garlic in the oil 30 seconds and brush over the hot breads; shower with cilantro and flaky salt.
Nutrition facts
Per serving.
Calories177
Total fat5.5 g
Total carbohydrate31.6 g
Dietary fiber3.5 g
Allulose0.8 g
Net carbs27.3 g
Protein2.9 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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