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🍽️ High-Protein Naan Breads Stuffed with Rice-Skyr Curry and Cheese

800 kcal · 100 min · 4 servings

Ingredients

• 200 g risotto rice (or pudding rice)
• 2 onion(s)
• 2 clove(s) of garlic
• to taste ginger root
• 1 tbsp olive oil for frying
• 150 g carrot(s)
• 200 g cherry tomato(es)
• 200 g skyr
• 1 tsp cornstarch
• 1 splash soy sauce
• 1 drop lemon juice
• to taste garam masala
• to taste curry powder
• to taste chili powder
• to taste cocoa powder
• 200 g skyr
• 300 g flour (e.g. spelt flour)
• 1 pkg baking powder
• 1 pinch(es) salt
• 15 g butter
• 200 g mozzarella (light)
• 1 egg (for brushing)
• optional peanuts (for sprinkling)

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Peel the onions, garlic, and ginger. Finely chop these ingredients.
3. 3. Peel the carrots and dice them into small cubes.
4. 4. Wash the tomato and cut it into small pieces.
5. 5. Heat olive oil in a pot and sauté the chopped onions, garlic, and ginger.
6. 6. Add the diced carrots and tomato pieces and let everything simmer briefly.
7. 7. Mix the Skyr (a low-fat quark/yogurt) with cornstarch.
8. 8. Stir the Skyr mixture into the vegetable pan.
9. 9. Let the sauce simmer for about 20 minutes while stirring.
10. 10. Season the sauce with soy sauce, lemon juice, garam masala, curry powder, chili powder, paprika powder, and baking cocoa.
11. 11. If the sauce is too runny, stir in a little more cornstarch to thicken it.
12. 12. Let the finished sauce cool down completely.
13. 13. In a bowl, mix Skyr, flour, baking powder, salt, and butter.
14. 14. Add warm water gradually and knead the dough.
15. 15. Knead the dough for about 10 minutes until it is smooth and pliable.
16. 16. Place the dough in the refrigerator for 20 minutes to rest.
17. 17. Divide the dough into four equal portions and shape them into thin flatbreads.
18. 18. Pat the mozzarella dry with a kitchen towel and slice it or grate it.
19. 19. Preheat the air fryer to 190 °C.
20. 20. Add the cooled rice to the prepared curry sauce and mix well.
21. 21. Place about 2 to 3 tablespoons of the rice filling in the center of a dough flatbread.
22. 22. Avoid overfilling the flatbreads so they do not burst open while baking.
23. 23. Distribute the mozzarella over the rice filling.
24. 24. Seal the edges of the dough flatbread firmly so the filling stays inside.
25. 25. Whisk an egg and brush the surface of the naan bread with it.
26. 26. Sprinkle the bread with chopped peanuts if desired.
27. 27. Place the stuffed naan breads in the preheated air fryer at 190 °C.
28. 28. Bake the breads for a total of 10 minutes until crispy.
29. 29. Turn the breads once after 5 minutes of baking time so they turn golden brown evenly.

Nutrition per serving

• kcal: 800
• Protein: 45 g · Fett/Fat: 28 g · Carbs: 95 g