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
	oil. 
	
	Bake on middle rack for 6 to 8 minutes.

	
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