Naan bread on a plate


This flat style bread is a perfect addition to an Indian-inspired low protein meal. It can also be used as the base of a homemade low protein pizza.
Category Bread/Muffins
Makes7 servings


  • 1 box (500 g) Loprofin Baking Mix
  • 1 packet (7 g) yeast
  • 2 tsp salt
  • ½ tsp ground black pepper
  • ¼ cup (60 mL) canola oil
  • 2 Tbsp sunflower oil
  • 15 fl oz (450 mL) warm water, approximately


  • Place baking mix into a mixing bowl. Reserve 2 tablespoons of mix. Whisk together baking mix, yeast, salt, and pepper.
  • In a separate bowl, mix together the canola and sunflower oils, and warm water. Add to dry mixture and mix for 1 minute with spoon or electric mixer.
  • Cover weighing scale with plastic wrap. Dust plastic wrap, work surface and hands with the reserved baking mix to prevent sticking.
  • For an average size naan bread, measure and divide dough into pieces of 150 g (5.3 oz).
  • Gently transfer each dough piece from one hand to the other until the mixture is smooth. Shape dough into a long oval shape.
  • Place dough onto a greased baking sheet. Using your hands, gently flatten dough until it resembles a traditional naan shape.
  • Lightly cover dough pieces with oiled plastic wrap and place in a warm area. Let the dough rise until it has doubled in size.
  • Preheat oven to broil. Place baking sheet of dough in the oven for about 90 seconds. The dough will puff up and turn slightly brown.
  • Turn naan over and place back in the oven for another minute.
  • Allow naan to cool on wire rack before serving.

Nutrition Per Serving

Serving size: 1 naan
Calories: 360
Protein: 0.7 g
Phenylalanine: 26 mg
Leucine: 38 mg
Tyrosine: 15 mg

Nutrition Per Recipe

Makes: 7 servings
Calories: 2525
Protein: 4.6 g
Phenylalanine: 181 mg
Leucine: 267 mg
Tyrosine: 102 mg

Loprofin Baking Mix is a medical food for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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