Baked flatbread with garlic (lahsooni naan)

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. Source: Vegetarian Gourmet Autumn 1993 Typed for you by Karen Mintzias