Baked Flatbread With Garlic (Lahsooni Naan)
Servings : 12
Categories : Breads Indian Vegetarian Ethnic
4 cups Unbleached all-purpose flour
2 teaspoons Baking soda
1 teaspoon Cream of tartar
1/4 teaspoon Sea salt
1/2 cup Water
1 tablespoon Egg replacer
1 cup Soymilk or lowfat milk
2 tablespoons Canola oil
1/4 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, 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.