Have you wanted to know how to make vegan Flatbread? You’ll be amazed at how simple it is to make this easy vegan flatbread recipe! This simple, no-fuss, quick skillet flatbread requires just a few pantry staples and can be whipped up in minutes. It’s soft, chewy, and ideal for pairing with your favorite dips or transforming into a delicious vegan flatbread pizza.
One of the best things about this flatbread recipe is its versatility. You can load it with your favorite toppings, such as fresh veggies, hummus, or even drizzle it with olive oil and herbs. Plus, it’s perfect for meal prep—you can make a batch ahead of time and store it for easy meals throughout the week. Whether you want to keep it simple or get creative, this flatbread can do it all.
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For those who love healthy yet satisfying recipes, this plant-based flatbread is a game changer. Not only is it free of yeast, making it quick to prepare, but it’s also budget-friendly and adaptable for various dietary needs. Add garlic, rosemary, or sesame seeds for an extra burst of flavor, and you’ll have a wholesome dish that’s sure to impress. Simple, delicious, and totally vegan—this flatbread is a must-try!
What you’ll love about this recipe:
- Simplicity.
- Soft on the inside.
- No yeast needed.
- Budget-Friendly.
- Kid-Friendly.
Frequently Asked Questions
Can I make this flatbread gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
Do I need yeast for this recipe?
No, this flatbread is yeast-free, making it quicker and easier to prepare.
Can I make the dough ahead of time?
Yes, you can prepare the dough, refrigerate it, and cook it within 24 hours for fresh flatbread.
What can I serve with this flatbread?
It pairs perfectly with dips like hummus, or as a base for flatbread pizzas, wraps, or alongside soups and salads.
Can I add flavors to the dough?
Definitely! Add minced garlic, fresh herbs like rosemary, or spices to the dough for extra flavor.
Can I cook the flatbread in the oven?
While it’s traditionally cooked on a stovetop, you can bake it at 375°F (190°C) for about 10 minutes until golden and puffy, then flip and bake for another 10 minutes.
What oil works best for this recipe?
Olive oil is commonly used, but you can substitute it with avocado oil or coconut oil if you prefer.
Is this flatbread healthy?
Yes! It’s a healthier alternative to store-bought options, made with simple, wholesome ingredients.
How do I reheat flatbread?
Reheat in a dry skillet for a few minutes on each side, or warm in the oven at 350°F (175°C) for about 5 minutes.
Cooking Tips:
- Rest the dough: Let the dough rest for at least 15 minutes. This relaxes the gluten, making it easier to roll and resulting in a softer, more pliable flatbread.
- Use a hot skillet: Make sure your skillet is hot before cooking the flatbread. This helps create those nice golden spots and ensures the flatbread cooks quickly without drying out.
- Don’t overwork the dough: Over-kneading can make the flatbread tough. Knead just until smooth and elastic to keep it soft and chewy.
- Adjust thickness: For a soft, pita-like texture, roll the dough thicker. For crispier flatbread, roll it thinner before cooking.
- Customize with herbs and spices: Add fresh herbs, garlic, or even spices like cumin to the dough for extra flavor. Brushing with garlic-infused oil after cooking adds an extra punch.
- Cook one at a time: Cook one flatbread at a time to ensure even cooking and prevent overcrowding in the skillet.
- Flip when bubbles form: Wait until bubbles form on the surface of the flatbread before flipping to cook the other side. This ensures even cooking and those signature golden brown spots.
Serve with:
- Hummus, Roasted Carrot Hummus, or Roasted Beet Hummus
- Tahini sauce
- Tabbouleh salad
- Vegan Soups
- Salads
- With vegan butter or millet butter
- Vegan wraps or burgers
- Falafels
- Quinoa salad
Make-ahead and Storage Tips
Make-ahead Tips
- Make the dough ahead: You can prepare the flatbread dough up to 24 hours in advance. Store it in the fridge, wrapped in plastic wrap or in an airtight container. Let it come to room temperature for 15-20 minutes before rolling and cooking.
Storage Tips
- Refrigerate cooked flatbread: Once cooked, let the flatbread cool completely before storing it. Place it in an airtight container or resealable bag and store in the fridge for up to 4-5 days.
- Freezing flatbread: Flatbreads freeze beautifully. After cooking and cooling, wrap each flatbread in parchment paper and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or warm in a skillet or oven.
- Reheating tips: For best results, reheat the flatbread in a dry skillet over medium heat for a few minutes on each side. You can also warm them in the oven at 350°F (175°C) for 5-7 minutes to revive their freshness.
- Avoid stacking while hot: If making a batch, avoid stacking hot flatbreads, as this can cause them to become soggy. Let each one cool slightly before stacking or storing.
More Tasty Vegan Soup Recipes
- Summer Cold Borscht
- Sweet Corn Gazpacho
- Roasted Tomato Soup
- Zucchini Soup with Lemon and Basil
- Vegan Gazpacho
Vegan Flatbread
Ingredients
- 2 cups all-purpose flour (or whole wheat flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup water or plant-based milk (unsweetened)
- 3 tablespoons olive oil (plus extra for cooking)
- fresh herbs, minced garlic, sesame seeds (optional for extra flavor)
Instructions
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Mix the water or plant-based milk and olive oil together, and to the dry ingredients. Mix until a dough forms.
- On a lightly floured surface, knead the dough for about 3-5 minutes until it becomes smooth and elastic. Adjust the dough, If it's too moist and sticky by adding a little more flour. If too dry, add a tiny bit of water.
- Cover the dough with a clean cloth and let it rest for about 15 minutes. This helps relax the gluten and makes the flatbread softer.
- After resting, divide the dough into 4-6 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each one into a thin, round or oval shape (make approximately 1/4 inch thick).
- Heat a non-stick skillet or cast-iron pan over medium heat. Add a small amount of olive oil to coat the bottom. Place one of the flatbreads in the pan and cook for 3 minutes until bubbles form and the bottom is golden brown. Flip and cook for another few minutes on the other side.
- If you want to infuse more flavor, you can brush the flatbread with olive oil and sprinkle garlic or herbs on top while it's still warm.
- See how easy these are to make? Serve vegan flatbread with dips, hummus, or as a base for vegan pizzas or wraps!
