Ingredients Jump to Instructions ↓

  1. Garlic Naan

  2. 4 cups unbleached all-purpose flour

  3. 2 teaspoons baking soda

  4. 1 teaspoon cream of tartar

  5. 1/4 teaspoon sea salt

  6. 1/2 cup water

  7. 1 tablespoon egg replacer

  8. 1 cup soymilk or lowfat milk

  9. 2 tablespoons canola oil

  10. 1/4 cup olive oil or melted ghee

  11. 2 garlic cloves, minced

  12. Combine flour, baking soda, cream of tartar and salt. Set aside.

  13. Whisk water and egg replacer. Mix egg replacer, soymilk and canola

  14. oil in a large bowl. Add flour mixture to soymilk mixture and stir

  15. until dough forms a ball. Knead briefly, place in a greased bowl

  16. and cover with a damp towel. Let dough rest in a warm, draft-free

  17. 2-1/2 to 3 hours. Preheat oven to

  18. 400 degrees F. Lightly

  19. oil baking sheets. Saut garlic in olive oil for 2 minutes. Set

  20. aside. Lightly coat hands with vegetable oil and knead dough on

  21. a lightly floured surface until smooth, about 3 minutes. Divide

  22. 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

  23. ends to form a teardrop shape (wide at base and tapering to a point

  24. on top). Place on baking sheets and brush with garlic oil. Bake on

  25. 6 to 8 minutes.


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