Instructions
- In a large mixing bowl, combine shredded cheese and Greek yogurt.
- Microwave for 2-3 minutes, stirring every 30 seconds, until melted and smooth. Mix again at the end until well combined.
- In another large bowl, combine almond flour, baking powder, and eggs. Stir well.
- Combine the flour mixture and cheese mixture together, then use your hands to knead and work the dough until it becomes a consistent mixture. Squeeze with your fingers as you form the dough.
- Form the dough into a ball, then wrap it with plastic wrap and refrigerate for 15 minutes.
- Take your chilled dough from the fridge and divide it into 6 distinct sections. Take one piece and roll it into a ball, then shape it with your hands into a flatbread shape.
- Transfer the dough to an electric instant pot. Cover the pot with the glass lid or use any plate that fits the pot.
- Switch the cooker to the yogurt function. Set the timer for 30 minutes. The bread will be ready when it is doubled in size.
- Meanwhile, in a small mixing bowl, combine the butter and garlic powder. Mix well.
- Remove cooked naan bread from the instant pot and transfer it to an oven. Brush with the butter mixture. Bake at 375º F (190º C) for a further 2-3 minutes.
- Enjoy!
Go to the next page to get the Amount Per Serving