Ingredients
- 4 Cups all-purpose flour Unbleached
- 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 Cloves garlic Minced
Servings: Flatbreads
Instructions
- 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
- 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.
- After baking, place under broiler to brown.
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