Flatbread with Garlic (Lahsooni Naan)
4 cups Unbleached all-purpose flour
2 teaspoons Baking soda
1 teaspoon Cream of tartar
1/4 teaspoon Sea salt
1/2 cup Water
1 tablespoon Egg substitute
1 cup Soymilk or low fat milk
2 tablespoons Canola oil
1/4 cup Olive oil
2 Garlic cloves, minced
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg substitute.
Mix egg substitute, 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.
Sauté 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
Bake on middle rack for 6 to 8 minutes.
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