Low Sodium Naan Flatbread Recipe (No Salt Added)
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Jump to RecipeThis low sodium naan recipe is a light and fluffy salt-free bread that is simple to make, and loaded with garlic and fresh herbs. Easy to cook up on a skillet, this naan bread is great to serve with curries, soups, and stews.
You don’t need any fancy equipment to make this naan – just a mixing bowl, two hands for kneading the bread, and a warm spot to let bread to rise for 1 hour. I love serving this naan with low sodium grilled chicken, veggies and curry sauce, and I even use them as a pizza crust and top them with my low sodium pizza sauce!
This easy low sodium naan bread recipe is a total dinnertime game changer for us! I’ve always been a huge fan of garlic naan bread – and now I can easily make restaurant-quality naan with garlic at home in no time.
Instead of salt, I add flavorful ingredients to the dough like garlic powder, tangy Greek yogurt, and lemon. And topped with fresh chopped garlic, melted unsalted butter, and parsley – and you have a fantastic flatbread to serve up with the protein of your choice.
This Low Sodium Naan Flatbread Recipe Is
- Simple
- Earthy
- Light
- Fluffy
- Garlicky
- A Great Side Dish
- Salt-Free and Low in Sodium
Low Sodium Breads
Good low sodium bread can be very difficult to find in stores! While bread may not taste very salty, traditionally it’s made with added salt, and can have added preservatives which up the sodium content.
I like making my breads from scratch, so I can control the amount of salt/sodium going into them. You can have easy and flavorful breads at home, even if you’re not an expert baker! Browse all our low sodium breads here to find your next favorite!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- All purpose flour
- Fresh Garlic
- Warm Water
- Instant Yeast: I recently tried out instant yeast on a whim (normally I buy active dry) and I absolutely love it for naan! Instant yeast is great for both overnight breads and this easy quick naan bread recipe too!
- Olive Oil
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily!
- Parsley to top
How to Make This Recipe
- To a large mixing bowl, add the instant yeast, sugar, and warm water. Stir, and allow to sit for 5 minutes until the yeast starts to activate (will look a little foamy).
- Add the yogurt, garlic powder, olive oil, and flour. Mix well to combine the dough. Knead the dough for about 5 minutes, adding more flour if the dough is sticking to your hands. Cover and let rest for 1 hour in a warm place.
- To cook, heat a cast iron skillet until hot (I did this over medium-high heat, a 6 out of 10 on my electric stove). Divide the dough into 6 even disks and roll each until they are about 1/4inch thick.
- Place one piece of rolled dough on the hot skillet. Allow to cook for about 75 to 90 seconds, and flip. Cook the other side for about 45 to 60 seconds. The bread should be nice & crusty and have dark (but not burnt) marks.
- Brush with melted unsalted butter, raw garlic, and top with a sprinkle of parsley. Enjoy!
Serve this Salt Free Naan Bread With
- Low Sodium Curry Sauce
- Low Sodium Chicken Orzo Soup with Lemon
- The Best Low Sodium Chicken Paprikash
- Low Sodium Cashew Chicken
- Low Sodium Pineapple Chicken Bowls
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Naan Flatbread
Equipment
- Mixing Bowl
- Cast Iron Skillet
Ingredients
- 2 cups all purpose flour
- 1 tablespoon sugar
- 2 ¼ teaspoons instant yeast
- ½ cup warm water
- ½ cup plain yogurt
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Instructions
- To a large mixing bowl, add the instant yeast, sugar, and warm water. Stir, and allow to sit for 5 minutes until the yeast starts to activate (will look a little foamy).
- Add the yogurt, garlic powder, olive oil, and flour. Mix well to combine the dough. Knead the dough for about 5 minutes, adding more flour if the dough is sticking to your hands. Cover and let rest for 1 hour in a warm place.
- To cook, heat a cast iron skillet until hot (I did this over medium-high heat, a 6 out of 10 on my electric stove). Divide the dough into 6 even disks and roll each until they are about 1/4inch thick.
- Place one piece of rolled dough on the hot skillet. Allow to cook for about 75 to 90 seconds, and flip. Cook the other side for about 45 to 60 seconds. The bread should be nice & crusty and have dark (but not burnt) marks.
- Brush with melted unsalted butter, raw garlic, and top with a sprinkle of parsley. Enjoy!
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Sooooo good