- 2 cups whole wheat flour + more if necessary and for your floured surface (use white flour if preferred. They will be a little more dense with whole wheat flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup non-dairy milk (I used unsweetened plain almond)
- 2 tablespoons olive oil (In my second batch, I used garlic olive oil)
- Combine all of the ingredients in a large bowl. Use a spoon to stir until a dough forms and then use your hands to knead until it is soft and pliable. ( If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.)
- Transfer the ball of dough to a floured surface. Divide the dough in half and roll both halves into balls. Divide each of those balls in half and roll them into balls. Divide the four balls in half, creating 8 small balls of dough. Set them aside.
- Line a baking sheet with parchment paper. Make sure your surface is lightly floured. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 5 to 6-inch circle-ish shape. You want these to be fairly thin so that they cook quick and get fluffy. Place the flattened dough on the prepared baking sheet and repeat with 3 more balls of dough (it’s okay if the flattened circles slightly overlap each other). Lay another sheet of parchment paper over the circles and continue with the remaining 4 balls of dough (laying them on the top sheet of paper).
- Heat a frying pan or griddle over medium-high heat. Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough.
- Let them cool before transferring them to an airtight container. Refrigerate for 3 to 4 days.