Lahsooni naan (baked flatbread with garlic) Recipe

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Lahsooni naan (baked flatbread with garlic)

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Baked, Bakery, Breads, Central Asian, Indian, Pastry, Vegetables

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Ingredients:

4	cup	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

Procedures:

1	Combine flour, baking soda, cream of tartar and salt.
2	Set aside.
3	Whisk water and egg replacer.
4	Mix egg replacer, soy milk and canola oil in a large bowl.
5	Add flour mixture to soymilk mixture and stir until dough forms a ball.
6	Knead briefly, place in a greased bowl and cover with a damp towel.
7	Let dough rest in a warm, draft-free area for 2-?to 3 hours.
8	Preheat oven to 400 °F.
9	Lightly oil baking sheets.
10	Saute garlic in olive oil for 2 minutes.
11	Set aside.
12	Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
13	Divide dough into 12 equal pieces and roll each into a ball.
14	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).
15	Place on baking sheets and brush with garlic oil.
16	Bake on middle rack for 6 to 8 minutes.
17	Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium hint: after baking, place under broiler to brown.

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