Ingredients

• ¼ teaspoon sea salt
• ½ cup water
• 1 tablespoon egg replacer
• 1 cup soymilk or low-fat milk
• 2 tablespoons canola oil
• ¼ cup olive oil or melted ghee
• 2 garlic cloves, minced

Directions

• Directions
• 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 a warm, draft-free for 2 ½ to 3 hours.
• Preheat oven to 400 degrees F. Lightly oil baking sheets. Sauté 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-inch-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.
• Hint: After baking, place under broiler to brown.