- 4 cup Unbleached all-purpose flour
- 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 garlic cloves, minced
2 Set aside.
6 Knead briefly, place in a greased bowl and cover with a damp towel.
7 Let dough rest in a warm, draft-free area for 2-½ to 3 hours.
8 Preheat oven to 400 °F.
9 Lightly oil baking sheets.
11 Set aside.
12 Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
13 Divide dough into 12 equal pieces and roll each into a ball.
14 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).
16 Bake on middle rack for 6 to 8 minutes.