4-Ingredient High-Protein, Low-Carb Greek Yogurt Naan

Soft, tender, and deliciously golden, these Greek yogurt naan breads are made with just four simple ingredients. They’re perfect for wraps, sandwiches, curries, or quick healthy snacks. Using almond flour keeps them low-carb, while Greek yogurt adds protein.

10 min

Prep time

15–20 min

Cook time

8 naan

Servings

Ingredients

• 1¾ cups (about 168 g) superfine almond flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ⅞ cup (about 210 g) plain Greek yogurt

Optional for cooking: A little olive oil for greasing the skillet.

Instructions

1. Mix the dry ingredients

In a large mixing bowl, whisk together the almond flour, baking powder, and salt until evenly combined.

2. Add the Greek yogurt

Add the Greek yogurt and mix with a spoon until a thick dough forms. Knead gently with your hands until combined. If the dough is too sticky, add a small amount of almond flour.

3. Divide the dough

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it between two sheets of parchment paper into a thin, round naan shape.

4. Heat the skillet

Preheat a nonstick or cast-iron skillet over medium to medium-low heat. Lightly grease with olive oil if needed.

5. Cook the naan

Place one naan in the hot skillet and cook for approximately 3–4 minutes on the first side. Flip when the bottom is golden and the surface begins to puff. Cook the other side for another 2–4 minutes until golden and cooked through.

Repeat with the remaining dough.

6. Serve warm

Brush lightly with olive oil or melted butter if desired. Serve warm with grilled chicken, scrambled eggs, salad, or your favorite low-carb filling.

Estimated nutrition

Per naan, based on 8 servings:

Calories

150–175

Protein

6–8 g

Total carbs

5–7 g

Net carbs

3–5 g

Estimates vary with the almond flour and Greek yogurt brand.

Tips for the best naan

• Use superfine almond flour, not coarse almond meal, for a smoother texture.
• Roll the dough between parchment sheets to prevent sticking.
• Keep the heat moderate so the naan cooks through without burning.
• Store in the refrigerator in an airtight container for up to 3–4 days. Reheat in a skillet before serving.

For extra protein: Serve each naan with grilled chicken, eggs, or a filling made with seasoned chicken and Greek yogurt sauce.

Diet note: This almond-flour version is low-carb and keto-friendly. It provides some protein, but it is not especially high in protein on its own. Spelt flour is not a low-carb substitute.