3-Ingredient Collagen Naan: Soft, Fluffy and Protein-Rich

Homemade naan with barely any effort and a built-in protein boost. Just flour, Greek yoghurt and water form the dough, with a scoop of Advanced Collagen blended in — no yeast, no long proving, no fuss. Cooked in a pan and finished in the oven, they turn out soft, pillowy and flecked with mustard seeds and coriander. A brilliant way to sneak extra protein into an everyday favourite.

The snapshot

Per naan · makes 4 · ready in 30 minutes

The dough carries a 10 g serving of Neutrient Advanced Collagen spread across the batch, adding protein plus vitamin C, which contributes to normal collagen formation for the normal function of skin, cartilage, bones, gums, teeth and blood vessels. Greek yoghurt brings further protein and the soft, tender crumb, while the collagen folds in invisibly without altering the taste. A more nourishing take on a bread that's usually all carbohydrate.

Full breakdown (per naan, approximate)

Ingredients

Makes 4 naans.

• Self-raising flour (roughly 250 g)
• Greek yoghurt (roughly 250 g)
• Water, as needed to bring the dough together
• 2 tbsp Neutrient Advanced Collagen
• Mustard seeds, for cooking
• Ghee and fresh coriander, to finish

Method

1. Blend the Advanced Collagen with the flour, Greek yoghurt and a little water until a dough forms.
2. Knead the dough to create air pockets for rising, then set aside.
3. Divide and shape the dough into naans.
4. Start cooking on a frying pan, adding mustard seeds for flavour.
5. Finish in the oven for a fluffy result.
6. Drizzle with ghee and sprinkle with herbs such as coriander.

Tips

A roughly equal weight of flour to yoghurt is the classic starting ratio — add water a splash at a time only if the dough feels dry. Kneading well is what builds the soft, airy texture, so don't rush it. Cook in a hot, dry pan until charred in spots, then a few minutes in the oven finishes them through. Serve warm, neat or alongside a curry, dip or soup.