You deserve this recipe.
Let’s say, hypothetically, your 3 year old son woke up sobbing at 5:14 a.m. because he “didn’t know what time it was…”
And since you’re short on sleep anyway, all you want is bread. Carby goodness. You deserve this recipe.
And then let’s say that you froze your booty off on a super informative, super fun, but absolutely freezing field trip to the farm….
And all you want is something hot from the oven. You deserve this recipe.
And what if, what if, you ate your weight in better finger bars the night before, and you were actually craving some veg? You deserve this recipe.
And let’s say, for argument’s sake, your children were ancy+crazy+bored and needed something to do? You deserve this recipe (and then take half of the dough yielded, give each kid a glob and a pile of cookie cutters and you’ve just bought yourself 42 seconds of peace and quiet!)
Whole Wheat Flatbread
1 package yeast
1 TBS warm water
1 tsp sugar
1 3/4 cups ww flour
1/2 tsp baking powder
1/4 tsp salt
1 TBS olive oil
2 TBS soy milk
2 TBS vegan sour cream
Combine yeast and water in a small bowl until yeast is dissolved. Add sugar. Set aside.
In medium bowl, combine flour, salt and baking powder. Add oil, milk, sour cream and yeast mixture. Knead until smooth.
Cover with a damp towel and place in a warm spot for 20ish minutes.
Split dough into four chunks, roll to desired thickness and bake at 300 for 15 minutes.
Top as desired. I used hummus, tomato, cucumber, olives, and yellow pepper.
After a day like today, I deserved it…