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Features for "Lahsooni Naan"
Bread item, served with main course, suitable for vegetarians
Ingredients for "Lahsooni Naan" (Click here for measurement conversion) Plain flour - 4 cups
Baking soda - 2 teaspoons
Cream of tartar - 1 teaspoon
Sea salt - 0.75 teaspoons
Water - 0.5 cup
Egg replacer - 1 Tablespoon
Soyamilk or low fat milk - 1 cup
Canola oil - 2 Tablespoons
Oil or ghee - 0.25 cup
Garlic - 2 cloves, minced
Method for "Lahsooni Naan"
Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soya milk and canola oil in a large bowl. Add flour mixture to soya milk 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. 5 to 3 hours. Preheat oven to 400 ° 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. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8-inch 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.
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