If you’re craving a warm, pillowy flatbread that’s packed with garlic flavor but don’t want to turn on the oven, this vegan garlic flatbread is the answer. Soft and fluffy, it’s perfect for pairing with curries, soups, or grilled veggies. Best of all, these flatbreads are cooked in a skillet, making them quick and easy to prepare without the need for yeast or an oven.
Ingredients
2 cups all-purpose flour (plus more for dusting)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup unsweetened plain yogurt (vegan)
1 tablespoon olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I mix together the flour, baking powder, salt, and garlic powder.
I then add in the vegan yogurt and olive oil, stirring until a shaggy dough forms.
On a floured surface, I turn out the dough and knead it for about 3–4 minutes, until it becomes smooth and elastic.
After kneading, I cover the dough with a damp towel and let it rest for 30 minutes.
Once the dough has rested, I divide it into 6 equal pieces and roll each piece into a ball.
Using a rolling pin, I roll each ball into a flat round, about 1/4 inch thick.
Next, I heat a cast-iron skillet or heavy pan over medium heat and cook each flatbread for 2–3 minutes per side, until golden brown spots appear and the bread puffs slightly.
Immediately after cooking, I brush the flatbreads with olive oil and sprinkle with fresh parsley and a little more minced garlic, if desired.
Finally, I serve them warm with dips, curries, or wraps, and enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6 flatbreads
Calories: 170 kcal per flatbread
Variations
Herb-Infused: I sometimes like to add other herbs, like rosemary or thyme, for a more aromatic flavor.
Spicy Kick: A pinch of chili flakes or ground cayenne can give the flatbread a little heat if I’m in the mood for something spicier.
Dipping Sauce: If I want to elevate the flavor, I make a simple dip with olive oil, balsamic vinegar, and a dash of salt and pepper.
Storage/Reheating
If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. If I need to reheat them, I place them in a skillet over medium heat for a couple of minutes to bring back their warmth and texture. For longer storage, I freeze the flatbreads, and when I’m ready to enjoy them again, I heat them directly from frozen in a skillet or oven.
FAQs
Can I make this recipe gluten-free?
Yes! I can substitute the all-purpose flour with a gluten-free flour blend to make this flatbread gluten-free. Just ensure the blend you choose has a good binding agent, like xanthan gum.
Can I use something other than vegan yogurt?
If I don’t have vegan yogurt on hand, I can substitute it with a non-dairy milk (like almond or soy) mixed with a tablespoon of lemon juice or apple cider vinegar to mimic the tangy flavor.
How do I make the flatbread fluffier?
For a fluffier texture, I can increase the resting time of the dough, allowing it to rise slightly before cooking. The longer I let the dough rest, the softer the flatbread will be.
Can I double this recipe?
Definitely! I can double or even triple the recipe to make more flatbreads if I’m cooking for a larger group. Just make sure to adjust the resting and cooking times accordingly.
Can I freeze these flatbreads?
Yes, I can freeze the cooked flatbreads. To do so, I let them cool completely, then stack them with parchment paper in between and freeze in an airtight container. I can reheat them by placing them directly on a skillet or in the oven.
Conclusion
This vegan garlic flatbread is such a versatile and easy recipe that I know I’ll be making again and again. Whether I’m serving it alongside a curry, using it to scoop up dips, or enjoying it as a quick snack, it’s always a hit. The soft, garlicky texture combined with the beautiful golden crust is exactly what I want in a flatbread, and it’s simple enough to make any time!
Recipe:
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Vegan Garlic Flatbread
- Total Time: 30 minutes
- Yield: 6 flatbreads
- Diet: Vegan
Description
A soft and fluffy vegan garlic flatbread made without yeast or an oven, perfect for pairing with curries, soups, or grilled veggies. Cooked in a skillet, it’s quick and easy to prepare, full of garlic flavor.
Ingredients
2 cups all-purpose flour (plus more for dusting)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup unsweetened plain yogurt (vegan)
1 tablespoon olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large bowl, mix together the flour, baking powder, salt, and garlic powder.
- Add in the vegan yogurt and olive oil, stirring until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 3–4 minutes until smooth and elastic.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Divide the dough into 6 equal pieces and roll each piece into a ball.
- Use a rolling pin to roll each ball into a flat round, about 1/4 inch thick.
- Heat a cast-iron skillet or heavy pan over medium heat and cook each flatbread for 2–3 minutes per side, until golden brown spots appear and the bread puffs slightly.
- Brush the flatbreads with olive oil and sprinkle with fresh parsley and a little more minced garlic, if desired.
- Serve warm with dips, curries, or wraps, and enjoy!
Notes
For a gluten-free version, use a gluten-free flour blend with a binding agent like xanthan gum.
If vegan yogurt is unavailable, substitute with non-dairy milk mixed with a tablespoon of lemon juice or apple cider vinegar.
Increase the dough resting time for a fluffier flatbread.
Double or triple the recipe for larger servings, adjusting resting and cooking times accordingly.
To freeze, stack cooled flatbreads with parchment paper in between and store in an airtight container. Reheat directly from frozen in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Skillet-cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 flatbread
- Calories: 170 kcal
- Sugar: 0g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
