Dissolve the yeast in warm water and let stand for 10 minutes. Gradually add sugar, vegetable milk, spices, salt and approx. 450 g flour and knead until a soft, light dough is formed.
Cover the dough with a damp kitchen towel and let rise for 1 hour until the volume has doubled. Then divide the dough into pieces the size of a golf ball and let sit for another 30 minutes.
Roll out the dough balls thinly and bake in a pan on the highest setting for 2 - 3 minutes until bubbles form and the flatbreads are lightly browned.
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