| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Bread/rolls, India, Vegetables | 12 | Servings |
INGREDIENTS
| 4 | c | Unbleached all-purpose flour |
| 2 | t | Baking soda |
| 1 | t | Cream of tartar |
| 1/4 | t | Sea salt |
| 1/2 | c | Water |
| 1 | T | Egg replacer |
| 1 | c | Soymilk or lowfat milk |
| 2 | T | Canola oil |
| 1/4 | c | Olive oil or melted ghee |
| 2 | Garlic cloves, minced | |
| mg calcium |
INSTRUCTIONS
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, HINT: After baking, place under broiler to brown. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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