Melt vegan butter in a bowl or warm the olive oil. Mince or crush the garlic and mix in. Mix in half of the chopped herbs.

In a bowl, whisk all the dry ingredients until well combined. Mix in the herbs.

In a small bowl mix the non dairy milk and lemon juice. Add to the dry. Add aquafaba, oil and sugar to the dry. Mix well and knead for a minute. The dough will seem dry then start to get sticky as you keep kneading. Add a tsp or more flour if too sticky or a tsp non dairy milk if too dry. You want the dough to be somewhat sticky. Cover the bowl and let it sit for 5 minutes.

Spray oil on the dough and knead for a few seconds to smooth out.

Divide dough into 3 parts. Roll each into a smooth ball. Flatten one, dust in flour and roll out into an oval or circle shape.

Heat a skillet over medium high heat. When the skillet is evenly hot. Place the rolled out flatbread on it. Place a lid on the flatbread and cook for 2 minutes.

Flip and cook for another 1 to 2 minutes. Place directly on the flame or grill to blacken, or continue to cook on the skillet until golden brown spots.

Place on a serving plate and immediately brush with garlic herbed butter. Sprinkle some herbs.

Repeat for all flatbreads. Store covered lightly in a kitchen towel over the counter for the day, or refrigerate for upto 4 days.

At step3 , after rolling out the flatbread. Spray water on the flatbread. Sprinkle minced garlic and herbs on the flatbread and press in. You can also sprinkle some nigella seeds and press in.

Place the flatbread with garlic side up on a hot skillet. Cover and cook as above. Once the flatbread is cooked, brush it with melted vegan butter or oil. Sprinkle more herbs/cilantro and store.