Cupids Health

Easy Vegan Flatbread (No Yeast!)


This healthy Easy Vegan Flatbread recipe requires only main 5 ingredients, is very easy to make, is made with no yeast and no oil! It is absolutely delicious and so much better than store-bought!

EASY VEGAN FLATBREAD RECIPE

Ok, I’m telling you this easy vegan flatbread has made for one happy household. I’ve made several of these in just 2 days because they are so good. It takes literally about 30 minutes to make from start to finish, only 5 ingredients and 1 bowl and cooked in minutes in a skillet. Did I mention how soft, chewy, fluffy and incredibly delicious this healthy flatbread is?!

Bonus that it is oil-free and so much healthier than anything you can get at the store, not to mention, tastes much better.

My daughter literally said “Mommy this is so much better than store-bought!” We’ve been eating homemade personal size flatbread pizzas all weekend with them.

closeup of easy vegan flatbread with chiffonade basil on top

INGREDIENTS NEEDED

  • All-purpose flour: This is meant to be a very simple classic flatbread recipe. No fuss. If you need gluten-free, I’m super close on perfecting that version, so hold tight!
  • Baking powder
  • Garlic powder
  • Salt
  • Canned lite 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.
  • Applesauce: This provides an extra bit of moisture and flavor.

HOW TO MAKE VEGAN FLATBREAD

Step 1: To a large bowl, add the flour, baking powder, garlic powder and salt. Whisk very well.

Step 2: 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.

Step 3: 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.

Step 4: 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 flour to add consistently as you knead, as it will be a bit too sticky without it. It helps to continue to add flour to the work service 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 heels of your hands. Do this repeatedly, adding small bits of flour, only as needed to prevent it sticking to your hands. 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.

Step 5: Form into a smooth round ball.

Step 6: Divide the dough into 4 even size portions. Using a bench scraper makes it easy. 4 will yield large flatbreads, perfect for individual pizza sizes, similar to the sizes sold in the stores. If you want smaller ones for dipping into curries or soups, etc. divide into 8 balls.

Step 7: 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.

Step 8: Heat up a large 10 inch skillet over medium-high heat. A cast-iron skillet gives 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.

Step 9: Cook the first piece 2-3 minutes on the 1st side until browned and a few bubbles should form.

Step 10: Cook the 2nd side 1-2 minutes.

WAYS TO USE THIS FLATBREAD

  • Pizza. My favorite way is to use it as personal size pizzas! It yields the fastest pizza ever. Not to mention, absolutely delicious. Just make the flatbreads as directed, cool a few minutes and then add your toppings and bake at 375°F until heated through or the cheese is melted.
  • Spinach Pesto Pizza. My favorite! Make my homemade vegan spinach pesto, top with my lemon vegan parmesan, red pepper flakes, fresh chiffonade basil and it’s amazing! Here is the full tutorial for the vegan spinach pesto pizza!
  • Serve with curry. Make the mini size flatbreads and they would be great served alongside one of my vegan curries!
  • Enjoy it on its own. It’s delicious by itself, too. You could drizzle a tiny bit of olive oil if you are in to that thing and add fresh basil or any herbs of your choice on top!

vegan pesto pizza on wood platter with red pepper flakes and parmesan cheese

MORE VEGAN BREAD RECIPES

2 large pieces of vegan flatbread on wood platter with fresh basil

Easy Vegan Flatbread (No Yeast!)

Brandi Doming

This healthy Easy Vegan Flatbread requires only main 5 ingredients, is very easy to make, is made with no yeast and no oil! It is absolutely delicious and so much better than store-bought!

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Sides

Cuisine American, Vegan

Yields 4 large flatbreads or 8 small

Ingredients

  • 4 1/4 cups (510g) regular all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/2 cups (360g) canned lite coconut milk (this provides the fat needed so that it is wonderfully soft and moist), room temp
  • 2 tablespoons (30g) unsweetened applesauce
  • I use this scale.

Instructions 

  • 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!

Notes

  • 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.

Nutrition

Serving: 1small flatbreadCalories: 263kcalCarbohydrates: 51.9gProtein: 7.3gFat: 2.9gSaturated Fat: 2.2gSodium: 248mgPotassium: 205mgFiber: 1.9gSugar: 0.7gCalcium: 64mgIron: 3mg

Keyword easy flatbread, easy vegan flatbread, no yeast flatbread, oil free flatbread, vegan flatbread recipe

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