Bread/ Weight Watchers

Homemade Naan

Good morning!  The blog might look a bit different today, because I’ve changed the theme and over the next few weeks, it might look a bit  But I was looking for a cleaner look, and organized a bit better, so bear with me through this blog renovation. 😀

Over the weekend I made a batch of naan bread.  If you’ve never tried a yeast dough, this one is the one to start with because after it rises, you just pinch off a piece of dough, brush with a bit of oil and pan fry for about a minute a side – that’s it!

It was the perfect base for my breakfast sammie for 5 points yesterday.

homemade naan

One of my Instagram followers Delores asked if I could bring down the points for Jo Cooks naan bread, and it was a pretty quick fix.  I ditched all but one tablespoon of oil in the dough, bumped up the plain Greek yogurt, and used minimal amounts of oil (and used olive oil spray) to pan fry the naan.  I put this into the Weight Watcher recipe builder, and each naan comes in at 3 freestyle points.

Homemade Naan
Serves 12
If you are afraid of yeast bread, give this a try!
Write a review
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
144 calories
26 g
17 g
2 g
5 g
1 g
61 g
157 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 144
Calories from Fat 20
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
Sodium 157mg
Total Carbohydrates 26g
Dietary Fiber 1g
Sugars 1g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 teaspoons yeast
  2. 1 teaspoon sugar
  3. 1/2 cup water
  4. 1 large egg
  5. 1 tablespoon olive oil
  6. 1/2 cup plain Greek yogurt
  7. 2.5 cups flour
  8. 1/2 teaspoon salt
  9. everything but the bagel seasoning
  1. Put the water in a bowl, and add the yeast and salt. Let sit for about 5 minutes. Add remaining ingredients and mix well until the dough combines. Spray with olive oil spray, but saran wrap over the top, and place in a draft free place to rise for an hour. I just use my microwave.
  2. Divide the dough into 12 portions - each of my naan were 3 ounces. Spray olive oil spray in a non-stick skillet and heat over medium heat. Roll out each naan, and place in the heated pan. Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1-2 minutes.
  1. These will keep in your fridge for several days, but they also freezer really well too. If I want one the next day, I'll just throw it in my fridge overnight, but I've also defrosted in the microwave and toasted and that worked out fine too.
Adapted from Jo Cooks
Adapted from Jo Cooks
My Bizzy Kitchen

Once you see the bubbles, it’s time to flip!

homemade naan

They are amazing fresh out of the pan when they are still warm.  Hannah’s friend was over the day I was making them and I think she ate three in a row and I sent her home with several – turns out I can make more!


The sun was shining yesterday but it was still bitter cold – it was only 2 degrees when I left the house.  So my sister and I walked Macy’s again.  It’s hard not to want to shop though!!

What a surprise!  More lasagna soup!  This time I remembered the lite Trader Joe’s mozzarella, so this bowl was 6 smart points.  It would only be 2 points if I used ground chicken breast or ground turkey breast.  I really like the seasoning of this Jennie-O seasoned Italian ground turkey.  I got it on sale for $2.49 for a pound.

lasagna soup

I worked an hour late, but was happy to see how light it was at nearly 5 p.m. – spring is right around the corner, right?!

I defrosted a bone in pork chop – I can’t remember I had a pork chop and after eating it I need to change that.  I love cooking pork on the bone, it is just so much flavorful in my opinion.  I sprinkled with lemon pepper sauce and cooked this in my cast iron skillet with olive oil spray.  It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

I let it rest for about 15 minutes before cutting and it was so juicy.  I had leftover orzo, so a quick side dish was born – this time I added an ounce of lite mozzarella, and added clementine (LOVE!) and made a quick mustard mushroom pan sauce – 1/2 cup mushrooms, 1/2 cup vegetable broth mixed with 1 teaspoon corn starch, 1 tablespoon mustard of choice, salt and pepper.  

After the pork came out of the pan, I added the above ingredients to the pan, and cooked for two minutes, scraping the bottom of the pan for two minutes, then spooned that over the pork.  Delish!

Pan seared pork with mushroom mustard pan gravy with orzo salad.

I have more pork leftover, so I’ll probably make pork and bean tacos for dinner.  Is it wrong that I haven’t even eaten breakfast yet, but am thinking about what I want for dinner?

Oh, and I still have 31 weekly points left and my WI is on Saturday – I’d like to thank #dryjanuary for that!

Happy Thursday friends – make it a great day!

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  • Jacky
    January 18, 2018 at 9:18 am

    I like the start to the new look. It is a rabbit hole, so many places you can take it. I am going to work on lightening up the butter chicken recipe I made, and need to make this naan to go with it.

    • Biz319
      January 18, 2018 at 8:59 pm

      Thanks Jacky – I like that the comment button is on the bottom! 😀

      • Jacky
        January 18, 2018 at 9:23 pm

        Yes, love that!

  • Jacky
    January 18, 2018 at 9:20 am

    Oh, and super easy on the eyes on my iPhone!

    • Biz319
      January 18, 2018 at 8:59 pm

      I fixed that too! 😀

  • Kathy
    January 18, 2018 at 9:31 am

    Your lasagna soup looks delicious. I’ve been trying to find the recipe on your site, can you point me in the right direction? Thanks!

    • Biz319
      January 18, 2018 at 8:58 pm

      Hey Kathy, it’s not my recipe, but I posted my version for my side job at The Chopping Block – you can find it here:

      You can switch up the sausage – use ground beef, turkey sausage – I do recommend keeping the noodles separate because if you are making a big pot and store it, the noodles will soak up all the liquid.

      I’ve made this too many times to count!

  • Kym
    January 18, 2018 at 9:57 am

    I don’t even know where to start with my comments. I love the new look the blog is taking on. It is fresh and very appealing visually. The pork dish looks too good. I’m going to have to make this over the weekend and give the naan I try too. I’ve been steering myself away from bread and pasta products I’m afraid to use up all my daily points but YOLO right? I had to search really hard to find your comment button but then again, it took me a minute to realize that was a light fixture in your beautiful sunset photo. Maybe a sign I should grab another cup of coffee.

  • Biz319
    January 18, 2018 at 9:01 pm

    Yeah it’s kind of tiny, not sure how to make the comment button bigger, but at least it’s on the bottom and you don’t have to scroll up to the top! 😀

    Because I haven’t had wine this month, I’ve got points to spare for the first time in a long time!

  • Ann
    January 19, 2018 at 7:55 am

    Love the new look, but one question, in your naan recipe did you mean add the yeast to water and sugar, not the salt? I think I knew what you meant, but someone else might be sad when their yeast doesn’t bloom because it isn’t fed, have a great day! Thanks for the inspiration.

  • MaryBe
    January 19, 2018 at 8:41 am

    Weird, the comment button has always been here at the bottom for me!