Indian Flat Bread
-In a mixer / food processor, pulse together flour, sugar, baking powder and salt.
-Add 2 1/2 tsp of the ghee and egg and pulse again
-With mixer running, gradually pour in milk through the feed tube and process until dough comes together. Process for 1 minute more.
-Knead dough for 1 minute. Dough should be very soft and smooth. Form into a ball, cover with a towel and set aside for 1 hour
-Preheat oven to 400 F
-Knead dough for 2 minutes. Divide into 5 portions and roll into balls. Cover with a towel. Working with one ball at a time, pat dough into a disk and roll into an oval, about 8" by 4". Gently pull on one end to make into a teardrop shape. Transfer to baking sheet. Make remaining naans and place on baking sheet.
-Bake in preheated oven for 12 minutes.
-Flip and cook other side until cooked through, for 5 minutes.
-Remove from oven and brush generously with remaining ghee.
-Serve warm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 297 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 482.3mg | 17 % | |
Potassium 26.4mg | 1 % | |
Total Carbohydrate 75.8g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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