4 cup Unbleached all-purpose flour
2 tsp Baking soda
1 tsp Cream of tartar
1/4 tsp Sea salt
1/2 cup Water
1 tbsp Egg replacer
1 cup Soymilk or lowfat milk
2 tbsp Canola oil
1/4 cup Olive oil or melted ghee
2 Garlic cloves, minced
Directions
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 2-½ to 3 hours.
Preheat oven to 400 °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.