*  Exported from  MasterCook  *
 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
   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
   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
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