To a large bowl, add the flour, baking powder, garlic powder and salt. Whisk very well.
Pour in the room temperature coconut milk and applesauce. Use a large spoon to stir the mixture together until it forms into a shaggy texture and no more loose flour remains. Form roughly into a ball.
Flour a work surface and scrape the dough from the bowl onto the surface. Keep the flour handy, as you will need it to knead the dough.
Adding flour, a little bit at a time, only as needed, to knead the dough for at least 7 minutes until it comes together into a smooth, pliable dough. You will need to add flour consistently, as it will be a bit too sticky without it. It helps to continue to add flour to the counter so it doesn't stick. To knead properly, you will continually rotate (turn), fold over the dough towards you in half and press down with the heel of your hand and pushing it away. Do this repeatedly, adding small bits of flour, as needed, to prevent sticking. Do this until it's smooth and pliable (stretchy and doesn't break). Once the dough is no longer breaking into pieces easily when you pull it, it is done. Kneading the dough is what will give the flatbread that amazing chewy texture and not break easily when cooking.
Form the dough into a large even size smooth ball. (Refer to post for photo tutorial to help).
If making large flatbreads (for like a personal size pizza, about 8-9 inches wide), divide the dough into 4 even pieces. Using a bench scraper makes it easy. If you want smaller ones for dipping into curries or soups, etc. divide into 8 balls.
Roll each piece between 1/8 and 1/4 inch thick into an oval shape. It WILL poof up while cooking, so pay attention when rolling it out to not leave it too thick.
Heat up a large 10 inch skillet over medium-high heat. A cast-iron skillet will give the best results and beautiful browning. Once hot, lightly spray or brush with a tiny bit of oil if your skillet is not already pre-seasoned.
Add the first piece of rolled out flatbread carefully and cook 2-3 minutes on the first side, or until it's golden brown underneath. A few bubbles should appear, but if not, no worries. Just take a peek to to make sure it's not burning. Don't flip before it has browned.
Cook another 1-2 minutes on the second side. Remove gently to a plate. I used large tongs to remove them. They will seem stiff when removing, but will soften perfectly within a couple of minutes.
See post above for uses for this flatbread!
Coconut milk: This is the only fat here. Unlike oil or butter typically used in homemade flatbread recipes, the coconut milk makes it dairy-free, vegan and oil-free. But it provides LOTS of moisture. I tried a version with almond milk and the flatbread didn't hold together as well and was quite dry. If you are allergic, you can try another high fat milk, but I have not tested that. OR, you could try another milk like the almond, but replacing a couple of tablespoons with oil if you don't mind using oil. Again, I haven't tested this, but I think it would work. It needs the fat! It leaves no coconut taste.
Coconut milk brands: I use the 365 whole foods lite canned coconut milk or the Sprouts lite. Both are very creamy and not watery. Do not use the Polar brand, it is all fillers and gums and will ruin the texture.