Baked Flatbread with Garlic (Lahsooni Naan)

[Guest guest]

Baked Flatbread with Garlic (Lahsooni Naan)

 

 

Yield: 12 servings

 

 

4 c Unbleached all-purpose flour

 

2 ts Baking soda

 

1 ts Cream of tartar

 

1/4 ts Sea salt

 

1/2 c Water

 

1 tb Egg replacer

 

1 c Soymilk or lowfat milk

 

2 tb Canola oil

 

1/4 c Olive oil or melted ghee

 

2 Garlic cloves; minced

 

 

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.