Recipe - Lahsooni Naan (Baked Flatbread With Garlic)

4 cup Unbleached allpurpose flour
2 teaspoon Baking soda
1 teaspoon Cream of tartar
One fourth teaspoon Sea salt
One half cup Water
1 tablespoon Egg replacer
1 cup Soymilk or lowfat milk
2 tablespoon Canola oil
One fourth cup 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, draftfree area for 2One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip