Rosemary and garlic are used in this flatbread to warm the body and improve circulation during the cold months.
2 cups of all-purpose flour (plus extra for dusting)
3/4 cup of almond milk, rice milk, soy milk, or other nondairy milk of your choice
1/4 cup extra virgin olive oil
2 sprigs of rosemary
2 tsp garlic powder
1/2 tsp pink Himalayan salt
2 - 3 tsp olive oil, canola oil, coconut oil, or almond oil
Chop the rosemary into small pieces and set aside. Combine olive oil and milk in a large bowl. Slowly mix in flour and salt until a ball of dough starts to form. Add half of the garlic powder and rosemary. Add flour to your countertop and kneed dough for about a minute. If the dough is too sticky, add more flour.
Place a few drops of olive oil in a clean bowl and place the dough inside. Cover with plastic wrap or a lid and let rest for at least half an hour.
Remove the dough from the bowl and set it on your countertop (make sure you dust it once more with flour). Depending on the size of your frying pan, you’ll want to separate the dough into 3 - 6 pieces. Roll each piece into a ball and then flatten with a rolling pin. You can also use your hands if you prefer a rustic flatbread. Dust the flattened dough with the remaining garlic powder and rosemary, using your hands to press in any loose rosemary pieces.
Heat your frying pan on medium with 1 tsp of the cooking oil. When the oil is hot, add one of the flatbreads. Cook for 1 - 2 minutes or until the top starts to bubble. Flip and cook the opposite side for the same amount of time. Repeat until all the flatbreads are cooked. Eat immediately.