In a medium bowl add the warm water(<110 F) sugar and dry active yeast. Set aside and allow the yeast to bloom about 5-10 minutes. If it doesn't get foamy and light, your yeast is old and start over with new yeast.
In a separate bowl, sift the flour, salt and baking powder in a large bowl.
When your yeast has bloomed add the vegan yogurt whisk to combine. Add wet ingredients to the dry ingredients combine well- The dough will be sticky.
Flour your surface and knead bread 4-5 times, adding flour as need to make manageable. Add back to the bowl, cover with tea towel or plastic wrap and let dough rise for 2 hours. (you can slightly oil the bowl if you are not oil free)
After the dough has risen, remove from bowl, cut into 6-8 equal pieces.
Lightly knead each ball about 15 seconds until it forms a smooth ball. Once you have completed all pieces. cover again and let the dough rest for 10 minutes.
Heat a cast iron frying pan to medium high. Lightly flour the surface of your work area. One by one roll out each piece of dough until it is flay and either round or oval.
Add to the hot pan and cook on the first side. You will see bubbles form in the dough. Cooked for 3 minutes or until lightly brown and then flip. Cook for another 2-3 until it is golden brown. The second side usually takes less time.
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