Side Pannel
Lahsooni Naan (Baked Flatbread with Garlic)
Lahsooni Naan (Baked Flatbread with Garlic)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 4 c Unbleached all-purpose flour
- 2 ts Baking soda
- 1 ts Cream of tartar
- 1/4 ts Sea salt
- 1/2 c Water
- 1 tb Egg replacer
- 1 c Soymilk or lowfat milk
- 2 tb Canola oil
- 1/4 c Olive oil or melted ghee
- 2 Garlic cloves; minced
Directions
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
HINT: After baking, place under broiler to brown.
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
HINT: After baking, place under broiler to brown.
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