Bread recipe1 for Flatbread with garlic Servings about 10 4 cups Unbleached all-purpose flour 2 teaspoons Baking soda 1 teaspoon Cream of tartar 1/4 teaspoon Sea salt 1/2 cup Water 1 tablespoon Egg replacer 1 cup Soymilk or lowfat milk 2 tablespoons Canola oil 1/4 cup Olive oil 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 awarm, draft-free area for 2-1/2 to 3 hours.Preheat oven to 400 degrees F. 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. Tip: After baking, place under broiler to brown.
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