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Baked Flatbread with Garlic (Lahsooni Naan)

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Bread Ethnic Indian Vegetarian

Ingredients:

  • 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

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 2-1/2 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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini