Baked Flatbread With Garlic (Lahsooni Naan) Recipe

Step 1

Combine flour, baking soda, cream of tartar and salt. Set aside.

Step 2

Whisk water and egg replacer.

Step 3

Mix egg replacer, soy milk and canola oil in a large bowl.

Step 4

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.

Step 5

Preheat oven to 400 degrees F. Lightly oil baking sheets.

Step 6

Saute garlic in olive oil for 2 minutes. Set aside.

Step 7

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).

Step 8

Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.

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.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Things You'll Need

  • 4c Unbleached all-purpose flour
  • 2ts Baking soda
  • 1ts Cream of tartar
  • 1/4ts Sea salt
  • 1/2c Water
  • 1tb Egg replacer
  • 1c Soymilk or lowfat milk
  • 2tb Canola oil
  • 1/4c Olive oil or melted ghee
  • 2 Garlic cloves; minced

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