4 cup unbleached all-purpose flour
2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon sea salt
1/2 cup water
1 tablespoon egg replacer
1 cup soymilk or lowfat milk
2 tablespoon canola oil
1/4 cup olive oil or melted ghee
2 garlic cloves; minced
Directions: How to Cook Lahsooni Naan (Baked Flatbread With Garlic)
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
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