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.
You may wonder, why I have said “vegan” flatbread, you are probably thinking “aren’t all flatbreads vegan?!” The answer is no. Some of them have milk, even eggs.
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 🙂
What can Flatbreads Be Used for?
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 favourite curries and stews or wrapped around fresh veggies and tofu.
There are so many ways you can use flatbreads. I hope you love them as much as I do.
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
- 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!