Baked Flatbread With Garlic (Lahsooni Naan)

Recipe Ingredients

4 cups	250g / 8.8oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking soda
1 tablespoon	15ml	Cream of tartar
1/4 teaspoon	1.3ml	Sea salt
1/2 cup	118ml	Water
2 tablespoons	30ml	Egg, beaten
1 cup	237ml	Soymilk or low-fat milk
2 tablespoons	30ml	Canola oil
1/4 cup	59ml	Olive oil or melted ghee
2		Garlic cloves - minced

Recipe Instructions

Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg . Mix egg, 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 400F. 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.

Hints

Hint: After baking, place under broiler to brown.

Source:
Vegetarian Gourmet, Autumn 1993

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