Vegan Flatbread

2 cups water

1 tbsp baking yeast

1 tbsp sugar

2 cups ww flour

2 cups white flour (or use all whole wheat if desired)

1 tsp baking powder

2 tsp sea salt

1 tbsp egg replacer with 4 tbsp. of the water - mixed

1 tbsp lemon juice

1 clove garlic - crushed

fresh or dried herbs of choice

heat the water to lukewarm and place in a big bowl (you should be able to stick your finger in the water very comfortably without it getting too hot - if it doesnt burn your finger it wont kill the yeast), add sugar and stir well with a whisk, sprinkle yeast, stir gently to dissolve it, then cover the bowl and let stand for 10 minutes until its nice and foamy... mix flours, baking powder, & sea salt - then add lemon juice, egg replacer, garlic, and the yeast mixture, stirring well and adding more flour if needed... turn onto a floured counter and knead 100 strokes... place it back in a bowl, cover it with a clean towel or a plate, and let it set in the fridge for 1 hour or more... divide dough into about 16 pieces, roll into rounds (about 1/4 inch high and 6 inches in circumference) with a rolling pin - note: its easiest to keep your rolling pin floured and the counter/board/table you are rolling on very lightly floured, so the dough slightly sticks to the board and you can roll it evenly... place a few rounds each on a cookie sheet and broil/grill for about 2 minutes on each side... if you have an electric oven, broiling on each side can be up to 4 minutes - just keep a very close eye on them - when they get a nice light brown they are ready to flip... remove from oven & cool before chowing down...

from http://pure-research.net/organic/recipes/vegan-flatbread.html