This vegan Grilled Flatbread is the perfect side dish for roasted veggies, summer salads, or seitan steak! You can bake it on a grill rack or on a grill pan for the nice, iconic grill marks.
Servings 5 flatbreads
- 2 cups all-purpose flour
- 1/3 teaspoon salt + more to sprinkle on top
- 1 teaspoon instant yeast
- 1 teaspoon olive oil + more for brushing the top
- 2/3 cup lukewarm water
- 2 tablespoons fresh parsley for sprinkling on top
In a large 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 grill pan to high heat (or use a griller with a rack) and add the flatbread. Let it cook for 2-3 minutes until the top side is bubbly, then flip and let it cook another 2 minutes. By then, it should have nice grill marks.
Remove the flatbread from the pan/griller, brush it with olive oil, sprinkle with salt and fresh parsley and enjoy!
Calories: 197kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 2mg