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bread pudding recipe



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BAKED FLATBREAD WITH GARLIC (LAHSOONI NAAN)
Vegetarean
4 C. unbleached all purpose flour 2 tsp. baking soda 1 tsp. cream of tartar 1/4 tsp. sea salt 1/2 C. water 1 Tbsp. egg substitute 1 C. soymilk or low fat milk 2 Tbsp. 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 substitute. Mix egg substitute, 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. Sauté 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. Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.
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