Low Sodium Stuffed Paneer Flatbread
Indulge in the wholesome flavors of this Low Sodium Stuffed Paneer Flatbread, a healthier twist on a classic favorite. Made with fiber-rich whole wheat flour and packed with a savory filling of crumbled low-sodium paneer, fresh cilantro, and aromatic spices like cumin, coriander, and turmeric, this dish is a perfect balance of taste and nutrition. The soft dough, enhanced with plain unsalted Greek yogurt, is easy to work with and results in tender, golden-brown flatbreads cooked to perfection on a skillet. Ideal for those watching their sodium intake, these flatbreads pair beautifully with a dollop of plain yogurt or a crisp side salad for a satisfying, heart-healthy meal. Ready in just 35 minutes, this recipe is perfect for busy weeknights or leisurely weekend brunches.
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Ingredients
- 2 cups Whole wheat flour
- 1 cup Low-sodium paneer (crumbled)
- 2 tablespoons Plain Greek yogurt (unsalted)
- 0.5 cup Water
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Turmeric powder
- 3 teaspoons Olive oil (optional, for cooking)
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour and yogurt. Gradually add water while kneading to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
Step 2
In a separate bowl, mix together the crumbled low-sodium paneer, chopped cilantro, cumin powder, coriander powder, black pepper, and turmeric powder until evenly combined.
Step 3
Divide the dough into 8 equal portions. Roll each portion into a ball.
Step 4
Flatten one dough ball slightly and roll it out into a small circle (about 4-5 inches in diameter). Place about 2 tablespoons of the paneer mixture in the center.
Step 5
Carefully fold the edges of the dough over the filling, pinching it closed to form a pouch. Flatten the pouch gently and then roll it out again into a flatbread (about 6 inches in diameter). Repeat with the remaining dough and filling.
Step 6
Heat a skillet or tawa over medium heat. Place a rolled flatbread on the skillet and cook for about 1-2 minutes on each side until light golden-brown spots appear. If desired, lightly brush each side with olive oil while cooking.
Step 7
Repeat with the remaining flatbreads, stacking them in a clean kitchen towel to keep warm.
Step 8
Serve the paneer stuffed flatbreads with plain yogurt or a side of fresh salad for a wholesome, low-sodium meal.
Nutrition Facts
| Serving size | (650.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1607.3 |
| Total Fat 70.5g | 0% |
| Saturated Fat 36.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 135.4mg | 0% |
| Sodium 56.5mg | 0% |
| Total Carbohydrate 186.5g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 8.3g | |
| Protein 78.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1301.4mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1456.5mg | 0% |
Source of Calories