VEGETARIAN | HIGH PROTEIN
This paneer tikka flatbread is everything you want in a weeknight dinner—easy, high-protein, veggie-friendly, and so satisfying. Juicy chunks of marinated paneer are piled onto warm flatbread with a tangy yogurt drizzle, crunchy veggies, and all your fave toppings.
I’ve always been a fan of paneer as it can be dangerously addicting. But my candrum is that it can quickly add up in calories. So with this recipe we will only use half a pack, but don’t worry we are still going to get a super filling meal with the combination of the high protein flatbread. It’s healthy, super filling, and ready in 30 minutes (flatbread not included, but hey—store-bought totally works). Basically, it’s your new go-to when you’re craving takeout vibes but want to keep it light(ish) and homemade.
Paneer Tikka Flatbread
Ingredients
- 1/2 package of paneer
- 3/4 cup of high protein greek yoghurt
- 4-5 cloves of garlic
- 1 tsp salt
- 2 tsp chili poweder
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp curry powder
- 2 pieces of high protein flatbread (1 cup of flour + 1 cup of greek yogurt + 1 tsp salt + 1 tsp baking powder)
- 4 tbsp pizza sauce
- 1/4 diced red onion
- 1/4 sliced green bell pepper
- 1/2 cup of light mozzarella cheese
- Cilantro for garnish
- Yoghurt sauce (not included in calorie/protein count):
- 1/2 greek yoghurt
- 1/4 cilantro
- 1/2 tsp salt
- 1 tbsp water
- 1 tsp oil
Directions
- Cut the paneer into ½-inch cubes and toss with the spices and Greek yogurt to make the marinade—set that aside to soak up all the flavor.
- Next, mix up your flatbread dough, divide it into two portions, roll each into a flat disc, and cook them on a hot pan until golden and crispy.
- Time to assemble: spread a layer of pizza sauce on each flatbread, top with sliced onions, green peppers, the marinated paneer, and cheese.
- Bake at 400°F for about 10 minutes, then drizzle with yogurt sauce and dig in!
