Makes 8 pieces
- 1/2 c water, just warm to the touch
- 2 tsp brown sugar
- 1 1/2 tsp active dry yeast
- 1 c unsweetened soy yogurt, at room temperature
- 1 c unbleached bread flour
- 2 1/4 c whole wheat flour
- 1 1/2 tsp salt
- 2 T green garlic, minced (can substitute regular garlic)
- 1 T vegan butter, melted, or oil (optional)
In a large bowl, combine the water and brown sugar. Sprinkle in the yeast, and let it sit for five to 10 minutes to proof (discard and start over if the yeast doesn’t begin to foam). Thoroughly mix in the soy yogurt. Add the bread flour, 1 cup of the whole wheat flour, and salt, stirring well until combined. Stir in the remaining whole wheat flour, 1/2 cup at a time, kneading it in with your hands when the dough becomes too thick to stir with a spoon. Knead the dough on a lightly floured surface for another five minutes until it is fairly smooth, adding more whole wheat flour if the dough is still sticky. Form the dough into a ball and place in a lightly oiled bowl. Cover and let it rise at room temperature for approximately an hour, or until the dough has nearly doubled.
Gently degas the dough and knead in the green garlic until it is well distributed. Divide the dough into eight equal portions, form each into a ball, then cover and let them rest for 20 minutes. The dough will rise slightly.
Heat a nonstick skillet or griddle over a medium flame. On a lightly floured surface, roll each dough ball into a thin (between 1/8″ to 1/4″ thick) round or oblong disc. When the griddle is hot, turn the flame down to medium-low, place one of the dough rounds over it and cook it until the top begins to form bubbles and the bottom is barely beginning to brown. This should take two to three minutes. Lightly brush the uncooked (top) side with melted vegan butter or oil, if using, then flip and cook until the underside is brown, about another two to three minutes. Brush the top with butter, flip the bread for the last time, and cook until the underside is brown. Brush the top with more butter, if desired, and remove to a cloth-lined plate or basket. Repeat the process with the remaining dough. Serve warm.