Vegan Flatbread

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My delicious Vegan Flatbread is soft, fluffy, and super easy to make! With just five simple ingredients and no yeast required, it’s so much better than store-bought. I love using it as a pizza base, dipping it into stews and curries, or just enjoying it as a snack.

In my house, we’re big fans of having fresh bread on the table, whether it’s for dipping, wrapping, or just enjoying warm on the side. That’s exactly why I created this vegan flatbread – an easy and delicious side that’s just as soft and satisfying as my popular vegan dinner rolls. Now, we always have fresh, homemade bread ready to go, no matter what’s on the menu.

It’s the perfect side for soups, stews, and saucy curries, I love using it to scoop up every last drop of flavor! And when I want something extra fun, I turn it into a crispy mushroom flatbread for a family-friendly meal.

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🥘 Ingredients

My easy vegan flatbread is made with just five simple ingredients that you can find at any grocery store. The best part? No yeast required.

All-Purpose Flour: This gives the flatbread its soft, fluffy texture. If I use whole wheat flour, I only swap half the amount to keep it from getting too dense.

Baking Powder: This acts as a leavening agent, creating those light, airy bubbles in the bread. No need for yeast, baking powder works perfectly.

Salt: A little salt goes a long way in bringing out the best flavor in the flatbread. I never skip it!

Oil: A touch of olive oil keeps the dough moist and prevents it from drying out. Any neutral-flavored oil like canola, vegetable, or olive oil works great.

Almond Milk: This hydrates the flour and makes the dough easy to work with. I always use unsweetened plant-based milk – oat, cashew, or soy milk all work well too.

🔪 How To Make

Making this vegan flatbread is super easy, and I’ll walk you through each step with photos so you can get it just right!

Combine Dry Ingredients: I start by grabbing a large bowl and mixing together the flour, baking powder, and salt.

Combine Wet Ingredients: In a separate mixing bowl, I whisk together the oil and almond milk.

Make The Dough: I pour the wet ingredients into the dry and use a wooden spoon to stir. I use my hands to incorporate all the flour and form a dough.

Knead The Dough: I move the dough to a lightly floured work surface and knead for 3 to 4 minutes until it’s smooth. I add more flour as necessary.

Let Dough Rest: I place the dough ball into a bowl, cover with plastic wrap, and let it rest for one hour.

Cut The Dough: I turn the dough back onto the floured surface and cut into 4 equal pieces, then roll each piece into a ball.

Roll Out Dough: I lightly flour my work surface again and use a rolling pin to roll out each ball into a round shape about 6 inches long. It should be about 1/4 inch thick.

Cook Flatbread: I heat up my skillet over medium heat and add ¼ teaspoon of oil to prevent sticking. Then, I place the rolled-out flatbread in the pan and let it cook for 1-2 minutes, watching as it browns slightly and starts to puff up.

Flip: I carefully flip the flatbread and let it cook for another 1-2 minutes until it’s golden brown and perfectly soft. I repeat the process with the rest of the dough, then let them cool slightly on a rack before serving, though I usually sneak a warm bite right away!

Enjoy: I love digging into this freshly made flatbread while it’s still warm and soft! It’s just as good cold, but there’s nothing better than spreading on some vegan butter and a pinch of salt while it’s fresh off the skillet.

📖 Variations

I love how versatile and fun this vegan flatbread is, you can switch up the flavors and make it your own every time.

Make It Gluten-Free: I swap regular flour for an all-purpose gluten-free blend with xanthan gum to keep the texture soft and chewy. My go-to is Bob’s Red Mill 1:1 Gluten Free Baking Flour, and it works perfectly.

Garlicky: For a garlic-infused twist, I mix minced garlic into the dough and brush the cooked naan with melted vegan butter and garlic.

🍽 Serving Suggestions

These soft and fluffy flatbreads pair well with so many dishes! Here are some of my favorite ways to serve them:

Dips & Spreads : Perfect for scooping up my Greek hummus, or my delicious healthy guacamole. So good!

Wraps: I love filling them with grilled veggies, or make my healthy falafel wrap with it for an easy lunch.

Flatbread Pizzas : Just add my healthy marinara sauce, veggies, vegan parmesan cheese and bake until crispy.

Side Dish: Serve alongside my vegan thai green curry, roasted veggies or my ginger carrot coconut soup for a hearty meal.

🧊 Storage Directions

Refrigeration: I store any leftover flatbreads in an airtight container in the fridge for up to 3 days.

Freezing: These freeze beautifully! I wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months.

Reheating: I warm them in a skillet for a few minutes or pop them in the oven at 300°F until soft and warm.

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