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Ingredients
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Quantity
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Unbleached all purpose flour
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4 cups
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Baking soda
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2 tsp
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Cream of tartar
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1 tbsp
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Sea salt
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¼ tsp
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Water
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½ cup
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Egg beaten
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2 tbsp
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Soya milk or low fat milk
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1 cups
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Canola oil
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2 tbsp
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Olive oil or melted ghee
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¼ cup
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Garlic – minced
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2 cloves
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Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg. Mix egg, 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 400F.
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.
