Description Edit


Ingredients Edit

Directions Edit

1 Combine flour, baking soda, cream of tartar and salt.

2 Set aside.

3 Whisk water and egg replacer.

4 Mix egg replacer, soy milk and canola oil in a large bowl.

5 Add flour mixture to soymilk mixture and stir until dough forms a ball.

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.

10 Saute garlic in olive oil for 2 minutes.

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).

15 Place on baking sheets and brush with garlic oil.

16 Bake on middle rack for 6 to 8 minutes.

Other Links Edit

See also Edit

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