Lahsooni Naan (Baked Flatbread with Garlic)

Title:
Lahsooni Naan (Baked Flatbread with Garlic)

Yield:
12 Servings

Categories:
Breads,
India,
Vegetables




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






 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


 


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