Oven Baked Garlic Flatbread

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Oven Baked Garlic Flatbread

 

We like this with casseroles and stews, they make great sandwiches.

 

4 cs. unbleached all-purpose flour

2 tsps. baking soda

1 tsp. cream of tartar

1/4 tsp. sea salt

1/2 c. water

1 tbsp. egg replacer

1 c. soymilk or lowfat milk

2 tbsps. 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.

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.

Makes 12 servings.