Baked Flatbread with Garlic (Lahsooni Naan): The Best Baked Flatbread with Garlic (Lahsooni Naan) Recipe from Cook'n

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	Baked Flatbread with Garlic (Lahsooni Naan)

Serves: 12

   4 cups unbleached 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 minced

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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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