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,  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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