You will absolutely love this Easy Vegan Flatbread which is perfectly soft and fluffy! There is literally no better flatbread to dip in hummus.
I just love thick and fluffy flatbreads. And you won’t find a more perfect flatbread to dip in hummus. The dough is a very simple yeast dough in its most basic form, which I love because then I can use it for all kinds of recipes (as a pizza base, naan, wraps, etc.). I usually make a large batch, take what I need, and leave the rest in the fridge for 2-3 days.
I love this flatbread because:
- the dough is basic: flour, yeast, salt, water, and oil. Staple ingredients for the win!
- you can be creative with toppings and add-ins: you don’t have to worry about burnt herbs or spices when you add them after cooking the bread.
- it’s versatile and goes perfectly with salads, roasted veggies, all kinds of dips and sauces, and couscous.
Summer hasn’t even officially begun but I can already say that this will be my summer food of the year, the holy trifecta of Middle Eastern food: Hummus, Falafel, and this Flatbread. Everything is made from scratch. You just can’t beat that. Every item on its own is amazing, but all of them together, oh my goodness!
How to make this Easy Vegan Flatbread
As always you will find the whole recipe in the box below, but I want to give you an overview of the ingredients and process with step-by-step photos first.
You will need:
- all-purpose flour (you can use whole wheat flour or spelt flour but it won’t be that fluffy)
- instant yeast
- olive oil
- fresh parsley
The dough for the flatbread only needs flour, yeast, salt, oil, and water. After cooking the flatbread in a really, really hot pan, I am sprinkling it with salt and fresh parsley – but of course, you can add your own spin and add rosemary, za’atar, basil, thyme, sesame seeds, or whatever your heart desires!
The basic steps
Yes, you can! Once the dough is formed into a ball, put it into a container, you can leave it in the fridge for up to 48 hours. Let it sit and rise at room temperature for at least an hour before using it.
Absolutely! It’s just a simple yeast dough, so you can use it to make pizza, naan, even bread, pretzels, garlic knots, the possibilities are endless!
Simply put it in the fridge for up to 48 hours and use it for a number of things (see question above).
Serve it with…
- Vegan Gyros with Soya Chunks
- Orzo Pasta with Roasted Vegetables
- Any of these 15 Amazing Vegan Curry Recipes
Love it? Rate it!
I hope you enjoy these Easy Vegan Flatbreads as much as I do! Let me know if you give them a try!
Easy Vegan Flatbread
- 2 cups all-purpose flour
- 1/3 teaspoon salt + more to sprinkle on top
- 1 teaspoon instant yeast
- 1 teaspoon olive oil + more for the pan
- 2/3 cup lukewarm water
- 1 tablespoon fresh parsley for sprinkling on top
- In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
- Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
- Divide the dough into 5 equal pieces. Roll out each piece on a lightly floured parchment paper, like you would with small pizzas or naan.
- Bring a (flat) pan to high heat, add a drizzle of olive oil, then add the flatbread. Let it cook for 1-2 minutes until the top side is bubbly, then flip and let it cook for another minute.
- Sprinkle the flatbreads with salt and fresh parsley. Serve them with hummus, for example!