Baked Flatbread With Garlic (Lahsooni Naan)
Ingredients
4 C. unbleached all purpose flour
2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. sea salt
1/2 C. water
1 Tbsp. egg substitute
1 C. soymilk or low fat milk
2 Tbsp. canola oil
1/4 C. olive oil or melted ghee
2 garlic cloves; minced
Cooking Instructions
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. Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)