This flat style bread is a perfect addition to an Indian-inspired low protein meal. It can also be used as the base of a homemade low protein pizza.
- 1 box (500 g) Loprofin Baking Mix
- 1 packet (7 g) yeast
- 2 tsp salt
- ½ tsp ground black pepper
- ¼ cup (60 mL) canola oil
- 2 Tbsp sunflower oil
- 15 fl oz (450 mL) warm water, approximately
- Place baking mix into a mixing bowl. Reserve 2 tablespoons of mix. Whisk together baking mix, yeast, salt, and pepper.
- In a separate bowl, mix together the canola and sunflower oils, and warm water. Add to dry mixture and mix for 1 minute with spoon or electric mixer.
- Cover weighing scale with plastic wrap. Dust plastic wrap, work surface and hands with the reserved baking mix to prevent sticking.
- For an average size naan bread, measure and divide dough into pieces of 150 g (5.3 oz).
- Gently transfer each dough piece from one hand to the other until the mixture is smooth. Shape dough into a long oval shape.
- Place dough onto a greased baking sheet. Using your hands, gently flatten dough until it resembles a traditional naan shape.
- Lightly cover dough pieces with oiled plastic wrap and place in a warm area. Let the dough rise until it has doubled in size.
- Preheat oven to broil. Place baking sheet of dough in the oven for about 90 seconds. The dough will puff up and turn slightly brown.
- Turn naan over and place back in the oven for another minute.
- Allow naan to cool on wire rack before serving.
Nutrition Per Serving
Serving size: 1 naan
Protein: 0.7 g
Phenylalanine: 26 mg
Leucine: 38 mg
Tyrosine: 15 mg
Nutrition Per Recipe
Protein: 4.6 g
Phenylalanine: 181 mg
Leucine: 267 mg
Tyrosine: 102 mg
Loprofin Baking Mix is a medical food for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.
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