How To make Baked Flatbread with Garlic(Lahsooni Naan)
4 c Unbleached all-purpose flour
2 ts Baking soda
1 t 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. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
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Easy way to make 'Butter Laccha Paratha' in tandoor
This is traditional indian laccha paratha we know.
How To Make Roti/Chapati - Garlic
How To Make Roti/Chapati - Garlic
• 150g (1 cup) plain flour
• 1/4 teaspoon salt
• 125ml (1/2 cup) chilled water
• 30g butter, melted 60ml
• (1/4 cup) vegetable OR OLIVE oil
Place flour and salt in a large bowl. Make a well in the centre.
Add the water and use your hands to pull the dough together.
Place dough on a floured surface and knead for 3-5 minutes until smooth. Roll the dough into a rough log shape and divide in half. Divide each half into half again, giving you 4 portions.
On a floured surface, take one portion of dough and roll out into the shape of a round disc. Brush the disc with melted butter. Sprinkle minced garlic over the disc. Roll up the dough into a long cylinder. Coil the dough into a scroll and then again, with the rolling pin, flatten out the dough into a disc.
Place a good splash of oil into a heavy base frying pan on medium high heat. Cook the roti until it puffs and is golden on the bottom, then flip the roti and repeat. Place the cooked roti on a plate or chopping board and brush with melted butter. Pile other cooked and brushed roti on top for delicious chewy, pull-apart bread or slice and serve.
Owner Chef making Garlic Butter Nan Bread at Marhaba Indian Cafe and Takeaway in Back Piccadilly, Manchester, UK 16th October 2011
Cheese Chilli Garlic Mini Kulchas | Chef Sanjyot Keer
Written recipe for Cheese chilli garlic mini kulchas
Prep time: 45 mins
Cooking time: 20 mins
Serves: 8
For cheese chilli garlic mixture
Ingredients:
• Mozzarella / processed cheese 1 cup
• Garlic 1/4th cup (chopped)
• Green chillies 1-2 nos. (chopped)
• Chaat masala 1 tsp
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep aside for later use.
For making kulchas
Ingredients:
• Refined flour 2 cups
• Salt to taste
• Baking powder 1 tsp
• Curd 1 cup
• Water as required
• Freshly prepared Cheese chilli garlic mixture
• Garlic (chopped)
• Fresh coriander leaves
Methods:
• In a mixing bowl add, refined flour, salt, baking powder and curd, mix and combine well. Add water as required to knead a soft and stretchy dough. You can also add wheat flour.
• Cover it with a damp cloth and rest it for 30 mins.
• After the rest, Drizzle little oil and knead once again, divide into small equal roundels.
• Flatten it with your hands and dust some flour over it to avoid from sticking to surface, make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides.
• Add a spoonful of cheese chilli garlic mixture and seal the chapati by joining the sides together and make a ball like shape.
• Further just flatten with your hands and stretch to make like a paratha, add some chopped garlic and freshly chopped coriander leaves over it and press lightly so it sticks to the kulcha.
• To cook the kulchas, set a hot tava, apply some water on the back of the kulchas and place it carefully, cook for half minute and flip the tawa facing the kulchas directly over the flame and cook until spots appear.
• Your Cheese chilli garlic mini kulchas are ready to be served, serve hot along with hot with imli ki chutney or any dip of your choice.
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