Indian Lower Fat Naan Recipes

Steps:

• Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl.
• Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
• Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
• Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
• Take the dough out and cut it into 12 equal pieces.
• Form each into a ball and press the balls flat into round discs.
• Heat a large non-stick frying pan or griddle on medium heat.
• Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
• Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
• Serve hot.
• To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.

Steps:

• Add flour, baking powder and salt and mix together. (Mixer with dough hook makes it go fast).
• Add 1/2 yogurt and mix, then add more and more till dough forms into formed ball. You want it not to be too dry and not sticky.
• Rest dough in bowl for 30-60 minutes.
• Split apart dough into golf ball size balls.
• Prepare a flat surface with extra flour and dust a ball and roll it out to a 3-6 inch wide piece.
• Once all pieces are done start a pan up at medium heat.
• Spray with butter spray on back and forward. Best to use clean hands and apply light butter to each side evenly.
• Place on pan and wait for bubbles to appear (if cooking too fast turn down).
• Check bottom for color and then flip.
• Sometimes I flip again to enhance bubbles.
• Serve.