Vegan Flatbread
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.
Servings: 4 flatbreads
Calories: 297kcal
Equipment
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp oil you will need extra oil to add to the skillet when cooking
- ¾ cup almond milk
Instructions
- Whisk together the flour, baking powder, and salt.
- In a separate mixing bowl whisk together the oil and almond milk.
- Slowly pour the wet ingredients into the dry.
- Stir to form a dough, you may need to use your hands to bring it all together.
- Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth. You may need to add a little extra flour as you go.
- Place in a bowl and cover. Allow to rest for 1 hour.
- Turn the dough out and divide into 4 equal parts, rolling each piece into a ball.
- Working one ball at a time, roll out on a lightly floured surface to form a circle approx. 6 inch in diameter and ¼ inch thick.
- Heat a large heavy based skillet over medium heat, add ¼ tsp oil to the skillet.
- Add the flatbread to the skillet and cook for 1-2 minutes or until it begins to brown slightly and puffs up.
- Flip it over and continue to cook for another 1-2 minutes.
- Repeat with remaining dough, adding oil when needed.
- Flat breads can be enjoyed warm or cold.
- Store cooked flatbreads in an airtight container in the fridge for up to 3 days.
Notes
- My #1 Secret Tip for making the best vegan flatbread is to keep the dough balls covered with a tea towel while working! The first time I made these, I left my dough uncovered, and by the time I got to the last one, it had dried out and wasn’t as soft. Now, I always keep them tucked under a towel so each flatbread stays moist, pillowy, and easy to roll out!
- Make sure the pan is hot before adding the naan! If the heat is too low, it won’t cook properly and might turn out dry instead of soft and fluffy.
- If the dough is too sticky to knead, I lightly oil my hands. This keeps it from sticking and makes the process so much easier.
- For the best results, I always use a heavy-bottomed cast iron pan. It gives the naan that perfect char and adds so much flavor.
Nutrition
Serving: 1flatbread | Calories: 297kcal | Carbohydrates: 48g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 208mg | Potassium: 168mg | Fiber: 2g | Sugar: 0.2g