Categories: Breads, Indian, Vegetarian, Ethnic 
      Yield: 12 servings 
  
      4 c  Unbleached all-purpose flour 
      2 ts Baking soda 
      1 ts 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 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, 63 
  mg calcium 
   
  HINT: After baking, place under broiler to brown. 
   
  Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias