The Picky Eater

0 Whisk together the flour, baking powder, and salt.
1 In a separate mixing bowl whisk together the oil and almond milk.
2 Slowly pour the wet ingredients into the dry.
3 Stir to form a dough, you may need to use your hands to bring it all together.
4 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.
5 Place in a bowl and cover. Allow to rest for 1 hour.
6 Turn the dough out and divide into 4 equal parts, rolling each piece into a ball.
7 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.
8 Heat a large heavy based skillet over medium heat, add ¼ tsp oil to the skillet.
9 Add the flatbread to the skillet and cook for 1-2 minutes or until it begins to brown slightly and puffs up.
10 Flip it over and continue to cook for another 1-2 minutes.
11 Repeat with remaining dough, adding oil when needed.
12 Flat breads can be enjoyed warm or cold.
13 Store cooked flatbreads in an airtight container in the fridge for up to 3 days.