Mary & Martha's Kitchen Recipe

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Baked Flatbread with Garlic (Lahsooni Naan) Recipe 4 c Unbleached all-purpose flour 2 ts Baking soda 1 ts Cream of tartar 1/4 ts Sea salt 1/2 c Water 1 tb Egg replacer 1 c Soymilk or lowfat milk 2 tb Canola oil 1/4 c Olive oil or melted ghee 2 Garlic cloves; 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. 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

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<h1>Baked Flatbread with Garlic (Lahsooni Naan)</h1> <h2>Recipe</h2><p> <P>4 c Unbleached all-purpose flour <P>2 ts Baking soda <P>1 ts Cream of tartar <P>1/4 ts Sea salt <P>1/2 c Water <P>1 tb Egg replacer <P>1 c Soymilk or lowfat milk <P>2 tb Canola oil <P>1/4 c Olive oil or melted ghee <P>2 Garlic cloves; minced <P>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. <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Baked_Flatbread_with_Garlic_(Lahsooni_Naan)/23166/' title='Baked Flatbread with Garlic (Lahsooni Naan) Recipe'>Baked Flatbread with Garlic (Lahsooni Naan) Recipe</a></div>

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