1/2 cup warm water (ideally between 105˚F – 110˚F)
1 teaspoon sugar
1 (0.25-ounce) package active dry yeast
2 1/2 cups all-purpose flour
1/4 cup almond milk (or alternative milk of choice)
1 teaspoon lemon juice
1 tablespoon olive oil
1 1/2 tablespoons olive oil
1 tablespoon minced garlic
Coarse salt (optional, for garnish)
Fresh parsley or cilantro (optional, for garnish)
In a small bowl, gently stir together water, sugar and yeast. Allow it to activate until it is foamy on top.
In a large bowl with an electric mixer*affiliate link (dough hook), add activated yeast, flour, and remaining ingredients. Beat with dough hook at medium speed until a ball has formed. Remove bowl from mixer and cover with a damp towel. Let sit in a warm place for about 1 hour.
When dough has doubled in size, divide into eight small balls. Heat a skillet over medium high and stir together garlic and oil.
Roll each ball to 1/4-inch thickness and place in hot pan, one at a time, brushing with garlic/oil mixture. When dough has started to bubble, flip to other side and brush again with oil. Sprinkle with coarse salt and herbs. Repeat with remaining dough.