Ingredients
1 envelope active dry yeast (7 grams, or 2 ¼ teaspoons)
1 Cup warm water
1 Tbl Granulated Coconut Sugar
3 Tbl Plant-based milk, like cashew or almond
2 tsp Kosher or Coarse Salt
1 Garlic Bulb
1⁄4 Cup Olive Oil
4-5 Cups All-Purpose Flour
Instructions
Place a whole garlic bulb in aluminum foil and drizzle in a little olive oil. Close package and roast in a 400-degree oven for 30 minutes or until cloves are soft. Let cool.
Dissolve yeast in warm water in a large bowl. Add sugar and let sit for about 15 minutes or until foam appears. Stir in plant-based milk, flax egg, salt, and oil.
Open the foil package with the garlic, cut the root end and squeeze out the soft cloves, mash it up and add the garlic along with 3 cups of the flour to the yeast mixture.
Stir with a wooden spoon until a sticky dough forms. Turn out onto a floured board and kneed 1 cup more of the flour into the dough. It will still be sticky. Put it back into the cleaned bowl and coat lightly with olive oil before covering with plastic or damp towel. Let rise for 1 hour.
Punch down the dough and roll into a cylinder shape. The dough will still be sticky, so use more flour as needed. Cut the cylinder in half. Then cut in half 2 more times until you have 8 pieces of dough. Shape into balls, place on a tray and let them rise 30 minutes, covered with a damp towel.
On a floured board, roll out each ball to form a 1/4 inch thick oval loaf.
Preheat a grill or a non-stick pan. Brush olive oil on one side of the bread and place it oiled side down on grill or pan. Brush other side with more oil. When bubbles start to rise in the dough, turn over to the other side and cook for 2 more minutes. Each loaf should take about 2 minutes per side. If it’s getting too dark before cooked through, lower the heat or raise the level of the grill rack.