Indian Lahsooni Naan (Baked Flatbread with Garlic)

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Indian Lahsooni Naan (Baked Flatbread with Garlic)

4 cups unbleached all-purpose flour

2 tsps. baking soda

1 tsp. cream of tartar

1/4 tsp. sea salt

1/2 cup water

1 tbsp. egg replacer

1 cup soymilk or lowfat milk

2 tbsps. 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.

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 s

urface 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. After baking, place under broiler to brown.

serves 12.

 

 

 

 

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