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Incredibly Fluffy & Soft Vegan Flatbread

Incredibly Fluffy & Soft Vegan Flatbread
Incredibly Fluffy & Soft Vegan Flatbread, which are not that difficult to make, as long as you got some spare time. They are gorgeous, so versatile and perfect for any meal and occasion.
The reason why I have specified that these are Vegan is that because some flatbread recipes use yogurt, milk, and even eggs!

Now, are you ready to come out of your comfort zone and use yeast? Trust me – it’s not that scary at all! You just need to know a few basics and that’s it. The most important process of working with yeast – is patience. It needs time to relax and rise!

Now, I know that there are a lot of flatbreads out there that don’t require any yeast to make them, but I personally think that it’s a lot more authentic and the shape and fluffiness is a lot better with a bit of yeast in them 🙂

Incredibly Fluffy & Soft Vegan Flatbread

What can Flatbreads Be Used for?

This recipe for flatbread is so easy you’re going to find yourself whipping it up all the time. Not only is it made in one bowl and in just a few minutes, but it lends itself to so many flavor combinations.

I love to brush my 3 ingredient flatbread with melted vegan butter and minced garlic ( when I am naughty ) But generally, I love eating it with curries, hummus, baba ganoush, stews…I even use it as a wrap, stuff falafels in there too.
After my flatbreads are cooked, I like to sprinkle them with Za’Tar — from there it’s pretty much endless. Imagine this homemade flatbread dipped into your favorite curries and stews or wrapped around fresh veggies and tofu.

The sky is the limit when it comes to using this flatbread recipe. I encourage you to top yours with your favorite seasonings and spices and to dip them or wrap them around anything you have on hand!

Tips on how to handle/work with Yeast:

1. Most important step – DO NOT mix salt and yeast directly – this will instantly kill the yeast! When I add my ingredients, I put the salt and yeast in the opposite directions, never together. Once it’s mixed up with the water and the dough is starting to form, – its fine, as long as they don’t come in contact directly.

2. When you add water to the mix/yeast make sure it’s slightly warm (29-33c) if its too hot it will kill the yeast, if it’s not warm enough – the years won’t get activated.

3. Be Patient! You need to allow it to rise, at least once, if not twice or even 3 times depending on the recipe. You have to be careful not to knock any air out, handle it gently!

With those 3 tips, I feel like you are ready to go!


Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!

1. None-Stick Frying Pan
2. Rolling Pin
3. Mixing Bowl

Shall we give this flatbread a go?
Do let me know how you found this Incredibly Fluffy & Soft Vegan Flatbread if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!

Incredibly Fluffy & Soft Vegan Flatbread

Incredibly Fluffy & Soft Vegan Flatbread

Incredibly Fluffy & Soft Vegan Flatbread, which are not that difficult to make, as long as you got some spare time. They are gorgeous, so versatile
Prep Time 1 hr 5 mins
Cook Time 25 mins
Total Time 1 hr 30 mins
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 8
Calories 124 kcal


  • 2 1/2 cups/400g of flour + extra for dusting
  • 1 tablespoon of sugar
  • 1 1/2 teaspoon/5g of active dry yeast
  • 1 teaspoon of salt
  • 1 teaspoon of dried thyme
  • 30 ml of oil mixed with 1 cup/240ml of tepid water 29c-33c This will activate the yeast, too hot and it will kill it!


  • Mix the flour, sugar, thyme in a bowl. On the one end of the side of the bowl add the salt, on the other side of the bowl add the yeast ( it's really important that you keep salt and yeast separate - direct contact will kill the yeast! ) then add the oily water, and mix.
  • Mix well, it should form a dough. Knead the dough into a surface for about 5 minutes. When the dough is smooth, turn it into a bowl and shape and place it into an oiled bowl.
  • Cover and prove until dough is doubled in size - about 30 minutes. After that, divide the dough and roll into 8 balls. ( make sure you flour the surface first, otherwise, the dough balls will stick. Cover the balls using a wet towel and let them prove for 20 minutes.
  • Oil your hands and flatten each bowl like a pancake ( you may need to dust a bit of flour on top of the bowl before trying to shape them because they might be sticky ) and put it onto a hot none stick pan. When bubbles appear on the top - flip it and cook for one more minute. Cover the cooked flatbreads in a tea towel to keep them warm whilst cooking the rest of the flatbreads.
  • Enjoy with hummus, baba ganoush, as a side do your curry or anything you like!


Calories: 124kcal
Keyword dairyfree, eggfree, flatbreads, soyfree, vegan
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