1. First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes. 2. Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well. 3. Slowly add just enough "buttermilk" to make a stiff dough. 4. Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop. 5. Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. Be sure to cover the remaining dough so it doesn't become too dry. 6. With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.). 7. Place flatbread on an ungreased cookie sheet. (I would recommend using a 10" pie pan instead.) To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.). 8. Bake at 350F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough. 9. Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves. ---------------------------------------------------------------------------
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