Is there anything better than eating with your hands? Ripping food apart and getting your hands dirty. Well then I have got the recipe for you today. We are making flavorsome soft vegan flatbread. This flatbread can be eaten with anything from a curry to a taco, from a Fajitas to a pizza or naan. Every dish you can eat with your hands. It is quite simple and only requires 4 ingredients and doesn’t contain any yeast or baking soda. What I like about it best is how soft these flatbreads are. Do you want to know how you can make this flavorsome soft vegan flatbread? Lets get started!
Flatbread is the most ideal bread. It is easy to make and you can adjust the flavor by adding some herbs or spices. This recipe only needs 4 ingredients. I used all vegan products but you can make it with regular non vegan ingredients as well. To make the dough I used a kitchen machine to knead the dough but you can do it by hand as well.
I start the recipe with 300 grams of all purpose flour and add ½ tsp of salt in the kitchen machine. I take 175 ml of unsweetened almond milk (if you are non vegan you can use regular milk) and put it on the stove and add 50 grams of vegan butter. Warm slowly to dissolve the butter (do not boil the milk). As soon as the butter is dissolved take the milk from the heat.
Add the milk mixture to the flour. Turn on your kitchen machine or knead it through by hand until you have an elastic dough. In the kitchen machine this takes about 2 to 3 minutes by hand this will take more like 10 minutes. Take the dough out of the kitchen machine and flour your board to knead the dough through by hand. Wrap in foil and let it rest for about 30 to 40 at room temperature. The gluten in the dough are now activated.
After an ample rest period I take the dough out of the foil and knead the dough with some flour. Then I slice the dough into 6 pieces to get medium sized (8inch) flatbread or 4 pieces of 10 inch flatbread or 10 pieces of 6 inch flatbread.
Flour the board and roll the flatbread into a round shape be aware not too thin. I love to cook with a cast iron skillet and recommend anyone to get one and heat it on medium to high heat. Use some vegetable or olive oil and brush your skillet. Bake the flatbread until you see brown patches and bubbles on the flatbread. Bake for 2 minutes and turn the flatbread to bake for another 2 minutes. Then the flatbread is done. You can brush some oil and finely chopped garlic to turn it into garlic flatbread.
The flatbread remains nice and soft. You can eat directly, keep in the refrigerator for 3 to 4 days or freeze them and use when needed. I like these even better than flour or corn tortillas because the milk give makes the bread more elastic and flavorful.
Delicious to eat with soft vegan flatbread
You can eat this flatbread with one of these delicious curries:
More vegan flatbread recipes
There are so much different vegan flatbread recipes. Here a small selection if you like to make more flatbread recipes yourself:
- Garlic and herb chickpea flatbread
- Soft sweet potato flatbread
- Red lentil flatbread
- Chinese scallion flatbread
- Avocado paratha flatbread
- Turkish yufka flatbread
- Soft savory roti with dahl
How to make flavorsome soft vegan flatbread
I hope you enjoyed this recipe on how to make flavorsome soft vegan flatbread! Made a recipe tag @thetortillachannel on Instagram.
We are making Flavorsome Vegan Soft Flatbread. It is quite simple and only requires 4 ingredients, doesn’t contain any yeast. Lets get started!
- 2 cups / 300 gram of plain flour (additional to flour the board for rolling the dough)
- ½ tsp of salt
- 50 grams of vegan /vegetable butter
- 175 ml of unsweetened almond milk
- Vegetable oil for baking
Put flour and salt in the kitchen machine
Melt butter and combine with milk
Add the milk mixture to the flour and salt
Let kitchen machine run to combine into an elastic dough
Knead the dough by hand for a couple of minutes
Wrap in foil and let it rest for at least 30 -40 minutes
Knead the dough on a floured board before cutting into 6 equal pieces.
Roll with a rolling pin into tortilla shaped circles of about 8 inch. Do not roll to thin.
Heat a skillet with some sunflower oil or olive oil
Bake the flatbread about 2 minutes per side. The flatbread should get brown patches and you will see bubbles appear. Turn and bake the other side.
Ready to serve
Calories: 212; Fat: 4.5g; Carbs; 36.8g; Protein: 5.5g;