Flatbread with Garlic (Lahsooni Naan)
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Posted by:irt
This naan goes with just about everything. Make a non-dairy version by using recommended substitutions. Prep time does not include time for dough to rise.
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Ingredients
4 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. sea salt
1/2 cups water
1 egg
1 cup lowfat milk (replace with soy milk)
2 tbsp. canola oil
1/4 melted ghee (substitute olive oil)
2 garlic cloves, minced
Directions
- Combine flour, baking soda, cream of tartar and salt. Set aside.
- Whisk together water and egg.
- Combine egg mixture with milk and canola oil in a large bowl.
- Combine flour and egg mixtures and mix until dough firms into a ball.
- Knead for a few minutes then place in an oiled bowl, cover with a damp cloth and set aside to rise for 3 hours.
- When dough is ready, saute garlic for a couple of minutes in ghee.
- With oiled hands knead dough on lightly floured surface until smooth, about 3-5 minutes.
- Divide into 12 equal portions and roll each portion into a ball.
- Roll each dough ball into an oval shape about 3/8 inch thick. Stretch the oval to form a tear drop shape
- Saute garlic in ghee for 2 minutes. Set aside garlic with any remaining ghee.
- 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 elongate.
- Place dough ovals on lightly oiled cookie sheets and brush with garlic and ghee mixture.
- Bake at 400 F on middle rack for 6 to 8 minutes. Broil for an additional minute to brown (be careful not to burn).
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