Lahsooni Naan
(Flatbread with garlic)

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 c soymilk
2 tablespoons canola oil
1/4 cup olive oil
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.