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
Calories: 360
Protein: 0.7g
Phenylalanine: 26mg
Leucine: 38mg
Tyrosine: 15mg
Nutrition Per Recipe
Makes: 7servings
Calories: 2525
Protein: 4.6g
Phenylalanine: 181mg
Leucine: 267mg
Tyrosine: 102mg
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.