INGREDIENTS

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, 63
mg calcium
HINT: After baking, place under broiler to brown.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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