INGREDIENTS

SERVINGS 12UNITS

• 3 1⁄2cups all-purpose flour

• 1cup whole wheat flour

• 1teaspoon salt

• 1teaspoon baking powder

• 1teaspoon ground coriander

• 1 1⁄2teaspoons ground cumin

• 1cup plain soymilk

• 1cup vegan sour cream

• 1⁄4cup garlic, finely chopped (optional)

DIRECTIONS

1. Mix together flour, baking powder,salt, cumin and coriander in a large mixing bowl.

2. Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.

3. Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.

4. Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.

5. Take the dough out and cut it into 12 equal pieces.

6. Form each into a ball and press the balls flat into round discs.

7. Heat a large non-stick frying pan or griddle on medium heat.

8. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.

9. Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots appear.

10. Serve hot.