Baked flatbread with garlic (lahsooni naan)
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Baked flatbread with garlic (lahsooni naan)
  Flatbread    Garlic    Indian    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26189. Report a problem with this recipe.
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      Title: Baked flatbread with garlic (lahsooni naan)
 Categories: Breads, Indian, Vegetarian, Vegan
      Yield: 12 Servings
 
      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.
  




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Recipe ID 26189 (Apr 03, 2005)

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