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!
Course bread, Lunch, Side Dish, Snack
Cuisine American, British, global
Prep Time 10mins
Cook Time 30mins
Resting time 5mins
Total Time 45mins
Non-stick frying pan/ non-stick skillet or use a pancake maker/hotplate
250gramsself-rising flourabout 2 cups. Sieved. Plus extra for rolling out. Alternatively use plain/all purpose flour or wholemeal flour.
250gramsplant-based yogurtabout 1 cup. I used soya yogurt (Asda UK own brand)
pinch of salt
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.
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.