|
|
Baked Flatbread with Garlic - Lahsooni Naan Recipe
|
To make Baked Flatbread with Garlic - Lahsooni Naan you will need
Ingredients
| 4 | cups | Unbleached all-purpose flour | | 2 | teaspoons | Baking soda | | 1 | teaspoon | Cream of tartar | | 1/4 | teaspoons | Sea salt | | 1/2 | cups | Water | | 1 | tablespoon | Egg replacer | | 1 | cup | Soymilk or lowfat milk | | 2 | tablespoons | Canola oil | | 1/4 | cups | Olive oil or melted ghee | | 2 | | Garlic cloves; minced |
Instructions
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg replacer.
Mix egg replacer, soy milk and canola oil in a large bowl.
Add flour mixture to soymilk mixture and stir until dough forms a ball.
Knead briefly, place in a greased bowl and cover with a damp towel. Let
dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400 degrees F. Lightly oil baking sheets.
Saute garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly floured
surface until smooth, about 3 minutes. Divide dough into 12 equal pieces
and roll each into a ball. Flatten each ball with hands, roll into an oval
about 3/8" thick and stretch ends to form a teardrop shape (wide at base
and tapering to a point on top).
Place on baking sheets and brush with garlic oil. Bake on middle rack for 6
to 8 minutes.
Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63
mg calcium
Enjoy your Baked Flatbread with Garlic - Lahsooni Naan
How much is in a cup?
Recieve recipes by email. Subscribe
here
Sat 25 Oct 2008
|
|
|
|
|
|
|
|
