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Vegan 3 Ingredient Flatbread

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My recipe for vegan 3 ingredient flatbread is so quick and easy to prepare.

This flatbread is deliciously soft and chewy with the added bonus of being simple to tailor the flavours to your own preferences.

Plant-based yogurt, flour and a sprinkle of salt is all that is needed for a batch of flatbreads. Throw in some mixed herbs, spice blends, garlic or onion powder, coriander seeds or fresh coriander, cumin seeds, sesame seeds, or my ultimate favourite nigella seeds. Concoct your own tasty variations to go with any meal.

Love to batch prep? This flatbread recipe is ideal for batch prepping a load of flatbreads for the freezer.

Batch prepping is such a great timesaver and makes lunches hassle free. Even better if you can find some yellow-sticker reduced pots of plant yogurt in the supermarket as that will make lunch even more of a bargain.

Got half a pot of plant yogurt in the fridge and don’t know what to do with it? Or have a pot of plant yogurt near or just after its best before date?

No problem. Just prepare a batch of these flatbreads.

Did you know that plant yogurt can be frozen?

So if need be freeze any surplus yogurt for later use and with just some flour and a tiny bit of salt you can have delicious, warm, soft flatbreads to enjoy.

vegan 3 ingredient flatbread

Ideas for using vegan 3 ingredient flatbreads

Simply use your flatbreads to dunk into a delicious stew such as this creamy cashew and butternut squash Moroccan stew or this easy one-pan dish Spanish chickpea stew.

Or enjoy a flatbread for lunch stuffed with a yummy filling such as falafels, hummus and salad. Try my vegan Coronation ‘chicken’ chickpeas and kidney beans for a creamy curried filling that would be perfect with these vegan flatbreads.

One of our family’s favourite way to use these flatbreads is as a pizza base. Simply take a cooked flatbread, spread the base with a little pesto, tomato puree or pizza sauce.

Sprinkle over some grated plant cheese, if liked, and top with your favourite pizza topping. Bake until the cheese has melted and topping cooked.

These little flatbread pizzas are a great timesaver and are an excellent lunch or dinner idea for kids. As they usually love helping our with preparing the pizzas.

flatbread pizza with filling on a plate
Flatbread pizza topped with tomato puree, vegan cheese, diced peppers, thin slice mushrooms, sweetcorn, baby tomatoes, sliced onion and vegan Naked Glory BBQ pieces.

Although my kids loves flatbread pizza, often they simply eats these flatbreads as they are with no additions other than perhaps a spread of plant-based margarine. These breads do make for a great afterschool or college snack.

This recipe is suitable for everyone from vegans, plant-based diets, vegetarians, dairy allergies, flexitarians and those looking to reduce their dairy consumption. These flatbreads are literally too good not to be enjoyed by everyone.

vegan 3 ingredient flatbreads cooking on a hotplate

Origin Of Flatbreads

Flatbreads have been enjoyed globally for thousands of years.

This type of food is one of our most basic traditional breads.

Flatbreads are amazing as no yeast is required, no kneading or rising of the dough, and just a few ingredients are required for tasty results.

Often I think, well most of the time, that it is the simple traditional recipes that are the best.

Vegan 3 Ingredient Flatbread Recipe FAQs

air bubbles forming on cooking flatbreads

Vegan 3 Ingredient Flatbread

Only 3 ingredients needed to prepare a batch of deliciously soft, light and flourily flatbreads.
These flatbreads will jazz up any meal and can be easily embellished with your favourite spices and herbs.
Love to batch prep? A few rounds of this recipe and you can have 20-30 flatbreads for the freezer!
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time: 5 minutes
Total Time: 45 minutes
Course: bread, Lunch, Side Dish, Snack
Cuisine: American, British, global
Servings: 10 flatbreads
Calories: 106kcal
Author: Jacq

Equipment

  • Non-stick frying pan/ non-stick skillet or use a pancake maker/hotplate
  • Rolling pin
  • Mixing bowl

Ingredients

  • 250 grams self-rising flour about 2 cups. Sieved. Plus extra for rolling out. Alternatively use plain/all purpose flour or wholemeal flour.
  • 250 grams plant-based yogurt about 1 cup. I used soya yogurt (Asda UK own brand)
  • pinch of salt

Instructions

  • Add the flour, yogurt and salt to a bowl.
    Mix.
  • Bring together into a smooth ball.
    Work extra flour into the ball until the dough looses its stickiness.
  • Let the dough rest for 5 minutes
  • Divide your dough into 5 equal pieces if preparing large flatbreads.
    And 10 pieces if making smaller flatbreads.
  • Sprinkle a good amount of flour onto your worktop.
    Use a rolling pin to roll each piece out thin but still easy to pick up.
    More flour may be necessary to sprinkle on the dough to prevent it sticking to the rolling pin.
    Move your flatbread around while rolling as then you can easily see if its going to stick to your worktop.
    I try to aim for oval-circle shapes but any shape is perfect for flatbreads so perfect circles are not necessary.
  • Meanwhile heat your non-stick pan to medium-hot.
    (If necessary use a little smear of oil to prevent sticking)
  • Place a flatbread in the pan and watch the moon crater bubbles appear.
    The underside should have light brown patches before you flip the bread.
  • Flip your flatbread and cook for another few minutes.
  • Repeat with the remaining flatbreads.
    If necessary turn your heat down to medium.
    I use a pancake hotplate and tend to cook at the hotplates highest heat but on a stove top the highest heat could burn the flatbreads.
  • To keep the flatbreads warm layer them on a plate or board with a clean tea towel covering or piece of kitchen foil. Or place the flatbreads on a baking tray with kitchen foil covering and place in a low heat oven until required.
    If liked add a little pat of vegan/plant-based butter or margarine over each flatbread and it will melt in the heat.

Notes

Recipe notes:

  • In the UK a one cup measurement equals the equivalent of 250ml of liquid.
  • Store your flatbreads in an air tight container for up to 3 days. Also cover with food-safe wrap or kitchen foil for added freshness.
  • Flatbreads can be frozen for up to 3 months or a little longer. Place a piece of parchment paper between each flatbread so that they don’t stick together and it is easier to remove each one from the freezer. Wrap the stack up well to prevent freezer burn.
  • Add any of your favourite spices and herbs to the flatbread dough. Such as cumin seeds, coriander seeds, nigella seeds, sesame seeds, poppy seeds, garlic powder, onion powder, mixed herbs, spice blends, fresh coriander, etc.
  • This recipe is perfect for using up plant yogurt that may be near or just after its best before date. Saves binning the yogurt! And if you find pots of plant yogurt reduced in the supermarket use it to cook a batch of these flatbreads.
  • This recipe is perfect for batch prepping a load of flatbreads to enjoy over the coming months. A great time saver.

The following nutritional data is for guidance only and is not a strict analysis as ingredients vary.

 

Nutrition

Calories: 106kcal
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