Our Vegan 3 Ingredient Flatbread recipe is prepared with just three ingredients - plant-based yogurt, flour, and salt - and you can have a big batch of deliciously soft and chewy flatbreads in just 45 minutes. Customize them with herbs, spices, or seeds to create your perfect flavour. Enjoy these versatile flatbreads with any meal especially curries, stews and soups, or as an easy vegan pizza base, sandwich wrap, or even for a quick vegan Shawarma or kebab wrap meal. Do bookmark this recipe as you'll be using it often!
Non-stick frying pan, skillet, crepe pan [or use an electric pancake/crepe maker]
Rolling pin
Mixing bowl
sieve
Ingredients
250gramsself-raising flour[Plus extra for rolling out, alternatively use plain or all purpose flour or wholemeal flour with 1 ½ teaspoons of baking powder.]
250gramsplant-based yogurt[plus a little more if required]
pinch of salt[to taste]
Instructions
Sift the flour into a mixing bowl. Stir through the salt,
250 grams self-raising flour, pinch of salt
Add the yogurt and stir well.
250 grams plant-based yogurt
Bring the mixture together into a smooth ball. Knead lightly for a few seconds just to create a smooth easily worked bread dough.If the dough is too sticky, just work extra flour into the dough until its no longer sticky. If the dough is too dry add a small amount of yogurt and work it through.
Let the dough rest for about 5 minutes.
Divide the dough into 5 equal pieces for large flatbreads, or 8-10 pieces for smaller flatbreads.
Sprinkle a good amount of flour onto your work surface.
Use a rolling pin to roll each flatbread dough out into a thin oval shape. The flatbread should be easy to pick up. Its a good idea to shift the flatbreads around, a few times during rolling, just to make sure they are not sticking to the work surface.If necessary, sprinkle more flour on the dough to prevent it from sticking to the rolling pin.
Meanwhile, heat a non-stick pan to medium-hot (if necessary, use a little oil to prevent sticking).
Place a flatbread in the pan and wait for the bubbles to appear.Flip the flatbread over once the underside has light brown patches.
Cook for another few minutes, then repeat with the remaining flatbreads.If necessary, to prevent burning, turn down the heat to medium. And if you used oil you may need to add extra whenever necessary.
To keep the flatbreads warm, layer them on a plate or cutting board with a clean tea towel covering or a piece of kitchen foil. Alternatively, place the flatbreads on a baking tray with kitchen foil covering and place in a low heat oven until required.
If desired, add a little pat of vegan or plant-based butter or margarine over each flatbread once it has cooked and let it melt in the heat.
Notes
Nutritional information is provided as a guide only and may vary depending on the specific ingredients used.
To store flatbreads, place them in an airtight container for up to 3 days. To prevent them from sticking together, place kitchen paper or a few pieces of kitchen roll between the flatbreads. Alternatively, you can store them once wrapped in the refrigerator.
Flatbreads can also be frozen for up to 3 months. To prevent freezing together, place a piece of parchment paper between each flatbread and wrap them well to prevent freezer burn.
You can easily customize the flatbread dough by adding your favorite spices and herbs, such as cumin seeds, coriander seeds, nigella seeds, sesame seeds, poppy seeds, garlic powder, onion powder, mixed herbs, fresh coriander, dried sage, or your favourite spice blends.
This recipe is perfect for using up plant-based yogurt that may be near or just after its best before date. If you find pots of plant-based yogurt reduced in the supermarket, use them to make a batch of these flatbreads and save even more money! Yogurt can usually be frozen.
Batch prepping a load of flatbreads is a great time saver, allowing you to enjoy them over the coming months. Simply store them in the freezer and take out what you need as required.