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  Recipe Home » Breads » Baked Flatbread With Garlic (Lahsooni Naan)
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  Baked Flatbread With Garlic (Lahsooni Naan)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
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
Instructions:
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 2-1/2 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 3/8" 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
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