Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cup Unbleached all-purpose flour
- 2 tsp Baking soda
- 1 tsp Cream of tartar
- 1/4 tsp Sea salt
- 1/2 cup Water
- 1 tbsp Egg replacer
- 1 cup Soymilk or lowfat milk
- 2 tbsp Canola oil
- 1/4 cup Olive oil or melted ghee
- 2 Garlic cloves, minced
- =
Directions
1 Combine flour, baking soda, cream of tartar and salt.
2 Set aside.
3 Whisk water and egg replacer.
4 Mix egg replacer, soy milk and canola oil in a large bowl.
5 Add flour mixture to soymilk mixture and stir until dough forms a ball.
6 Knead briefly, place in a greased bowl and cover with a damp towel.
7 Let dough rest in a warm, draft-free area for 2-½ to 3 hours.
8 Preheat oven to 400 °F.
9 Lightly oil baking sheets.
10 Saute garlic in olive oil for 2 minutes.
11 Set aside.
12 Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
13 Divide dough into 12 equal pieces and roll each into a ball.
14 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).
15 Place on baking sheets and brush with garlic oil.
16 Bake on middle rack for 6 to 8 minutes.