Vegan flatbread

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

this recipe was synthesized from a few others found in various vegan search efforts that didn't quite come out right - trying to find a good recipe for vegan naan bread, for pita breads, and pizza crust... so this is a mixup that makes a really really tasty flatbread that has a wide array of applications... the basic bread recipe can go either direction - add cinnamon nutmeg and more sugar to make a desert bread or add some garlic and your favorite herbs to the mix... fresh cilantro or fresh parsley with garlic is AWESOME, as well as fresh rosemary and a little extra olive oil... get creative - its really just a simple whole wheat flatbread, and when you get it just right, they turn out to be perfect little pocket breads for stuffing with anything you can think of...

The Bread:

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...