2 cups of whole wheat flower+flour for rolling area
1.5 teaspoons of salt
2 tablespoons of melted margarine (any oil will do… Peanut? Olive?)
+/- 1 cup of water
2 teaspoons garlic powder
2 teaspoons cinnamon
spray canola oil
skillet, medium-high heat
clean area to roll dough (I used a large cutting board)
Make a mountain of flour. Put a hole in the center of the mountain large enough to add 1/4 cup of the water. Add all your dry ingredients into the hole. Then, drop half your margarine in the hole. Then, drop 1/4 cup of water. Stir and knead for a bit. Then, add more water. Repeat the stirring and adding of water until you have a nice dough.
Flatten your dough. Put the remaining margarine on top. Fold the dough over, and over, and over and continue working the dough.
Put the dough in a covered bowl, and allow the dough to rest for five-ten minutes.
Heat up your skillet. Spray with canola oil.
Roll your dough up into a snake. Divide the snake into approximately 18 – 24 small balls.
Do one ball at a time. Flatten them with the rolling pin as thin as you can without losing the dough.
Cook on the skillet. Grab the next ball to roll out. Work fast! You’ve got to roll out your next little ball of dough while the prior one is cooking. Flip the cooking one between twenty-thirty seconds, and you’ve got about twenty-thirty seconds left.
Every second round of cooking, spray more canola oil on the skillet.
Freeze what you don’t eat, and heat up in a toaster oven or microwave.
Tasty vegan flatbread for sandwiches and dipping.