Baked Flatbread With Garlic (lahsooni Naan) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Unbleached all-purpose flour,
2 tsp: Baking soda,
1 tsp: Cream of tartar,
1/4 tsp: Sea salt,
1/2 cup: Water,
1 tbsp: Egg replacer,
1 cup: Soymilk or lowfat milk,
2 tbsp: Canola oil,
1/4 cup: 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.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp
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.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp