BAKED FLATBREAD WITH GARLIC (LAHSOONI NAAN)
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.

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