Baked Flatbread with Garlic (Lahsooni Naan)
Baked Flatbread with Garlic (Lahsooni Naan) recipe
unbleached all-purpose flour
cream of tartar
liquid egg substitute
or lowfat milk
or melted ghee
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 2½ to 3 hours.
Preheat oven to 400℉ (200℃). 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 oil. Bake on middle rack for 6 to 8 minutes.
After baking, place under broiler to brown.