->Naan <-

4 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon cream of tartar

1/4 teaspoon sea salt

1/2 cup water

1 tablespoon egg replacer

1 cup soymilk or lowfat milk

2 tablespoons canola oil

1/4 cup 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, soymilk 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

2-1/2 to 3 hours. Preheat oven to

400 degrees F. Lightly

oil baking sheets. Saut 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

6 to 8 minutes.