Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Indian
Vegetarian Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Unbleached all-purpose flour
2 ts Baking soda
1 t 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
