The best delicious Lahsooni Naan (baked Flatbread With Garlic) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lahsooni Naan (baked Flatbread With Garlic) recipe today!
Hello my friends, this Lahsooni Naan (baked Flatbread With Garlic) recipe will not disappoint, I promise! Made with simple ingredients, our Lahsooni Naan (baked Flatbread With Garlic) is amazingly delicious, and addictive, everyone will be asking for more Lahsooni Naan (baked Flatbread With Garlic).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lahsooni Naan (baked Flatbread With Garlic).
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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
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.
Yields
12 Servings
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