Vegan Flatbread

In a separate mixing bowl whisk together the oil and almond milk.

Slowly pour the wet ingredients into the dry.

Stir to form a dough, you may need to use your hands to bring it all together.

Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth. You may need to add a little extra flour as you go.

Place in a bowl and cover. Allow to rest for 1 hour.

Turn the dough out and divide into 4 equal parts, rolling each piece into a ball.

Working one ball at a time, roll out on a lightly floured surface to form a circle approx. 6 inch in diameter and ¼ inch thick.

Heat a large heavy based skillet over medium heat, add ¼ tsp oil to the skillet.

Add the flatbread to the skillet and cook for 1-2 minutes or until it begins to brown slightly and puffs up.

Flip it over and continue to cook for another 1-2 minutes.

Repeat with remaining dough, adding oil when needed.

Flat breads can be enjoyed warm or cold.

Store cooked flatbreads in an airtight container in the fridge for up to 3 days.