| 7 | 70 | 154 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 50 min | 20 min | 15 |
| 1 packet (individual) | Yeast, active dry (package) |
| 1 1/2 cup | Water (warm) |
| 1 tsp | Salt |
| 5 cup | Wheat flour, white, self-raising |
| 3 tbsp | Soy milk, unsweetened |
| 43 gm | Sweetener, syrup, agave |
| 1 tsp | Garlic powder |
1. Place yeast into large metal bowl, add warm water, and stir.
2. Allow to sit for 5–10 minutes. Add agave and almond milk and stir.
3. Add flour, salt, and garlic powder. Mix with large wooden spoon and then kneed by hand until well combined. Form dough into a ball and cover with a damp towel. Allow dough to sit and rise for 40–60 minutes. Break off small chunks of dough and roll into small balls a little larger than the size of a golf ball.
4. Place dough balls on parchment-lined baking sheet, cover with damp cloth, and allow to sit and rise another 30–40 minutes.
5. Warm cast iron skillet on low-medium heat. Roll dough balls into flat circles on parchment paper using a floured rolling pin.
6. Place flat bread dough into pan and allow to cook until it bubbles, then flip. Allow to cook another couple minutes until lightly browned. Remove and cover bread with towel to keep warm. Repeat this step until all breads are cooked.
7. Enjoy
| Grain | 2.1 |
