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
