Baked flatbread with garlic (lahsooni naan)

12 servings

Ingredients

Quantity Ingredient
4 cups Unbleached all-purpose flour
2 teaspoons Baking soda
1 teaspoon Cream of tartar
¼ teaspoon Sea salt
½ cup Water
1 tablespoon Egg replacer
1 cup Soymilk or lowfat milk
2 tablespoons Canola oil
¼ cup Olive oil or melted ghee
2 Garlic cloves; minced

Directions

Combine flour, baking soda, cream of tartar and salt. Set aside.

Whisk water and egg replacer.

Mix egg replacer, soy milk and canola oil in a large bowl.

Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-½ to 3 hours.

Preheat oven to 400 degrees F. Lightly oil baking sheets.

Saute garlic in olive oil for 2 minutes. Set aside.

Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about ⅜" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).

Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.

Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium

HINT: After baking, place under broiler to brown.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ... from a file of Carl Berger Submitted By DALE SHIPP On 07-16-95

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