Baked Flatbread With Garlic (Lahsooni Naan)

Course : Curry
Serves: 12
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4 cups unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon cream of tartar
1/4 teaspoon sea salt
1/2 cup water
2 tablespoons egg beaten
1 cup soymilk or low-fat milk
2 tablespoons canola oil
1/4 cup olive oil or melted ghee
2 cloves garlic -- minced

Preparation / Directions:

Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg . Mix egg, 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 400F. Lightly oil baking sheets. Sauté 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. HINT: After baking, place under broiler to brown.

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