Recipe: Baked Flatbread with Garlic (Lahsooni Naan)

BAKED FLATBREAD WITH GARLIC (LAHSOONI NAAN)

4 cups unbleached all-purpose flour
2 tsp 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 tbsp 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 1/2 cup water and egg replacer together. Mix with 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-inch 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.

Makes 12 flatbreads
Source: Vegetarian Gourmet, Autumn 1993