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Baked Flatbread with Garlic (Lahsooni Naan)

Serves: 12

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Baked Flatbread with Garlic (Lahsooni Naan) recipe on the web!!


   _ cups unbleached flour
   _ teaspoons baking soda
   _ teaspoon cream of tartar
   ___ teaspoon sea salt
   ___ cup water
   _ tablespoon egg replacer
   _ cup soymilk or lowfat milk
   _ tablespoons canola oil
   ___ cup olive oil or melted ghee
   _ 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.


HINT: After baking, place under broiler to brown.




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