Baked Flatbread with Garlic (Lahsooni Naan)


Serves: 12
Total Calories: 213

Ingredients

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 soy milk, or lowfat milk
2 tablespoons canola oil
1/4 cup olive oil or melted ghee
2 minced

Directions:

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.

Nutritional Facts:

Serves: 12
Total Calories: 213
Calories from Fat: 60

This Baked Flatbread with Garlic (Lahsooni Naan) recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.




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