Baked Flatbread with Garlic (Lahsooni Naan)
Baked Flatbread with Garlic (Lahsooni Naan) recipe
Yield
24 servingsPrep
60 minCook
10 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
sea salt
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
liquid egg substitute
|
|
| 1 | cup |
soy milk
or lowfat milk |
|
| 2 | tablespoons |
canola oil
|
|
| ¼ | cup |
olive oil
or melted ghee |
|
| 2 |
garlic cloves
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 1.3 | ml |
sea salt
|
|
| 118 | ml |
water
|
|
| 15 | ml |
liquid egg substitute
|
|
| 237 | ml |
soy milk
or lowfat milk |
|
| 3E+1 | ml |
canola oil
|
|
| 59 | ml |
olive oil
or melted ghee |
|
| 2 | each |
garlic cloves
minced |
*
|
Directions
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.
HINT:
After baking, place under broiler to brown.
