A great homemade vegan flatbread recipe that doesn’t require a lot of kneading, tastes delicious and can be used as a wrap, naan or stuffed with your favourite sandwich fillings.
A lot of my meals at the moment are appearing stuffed inside one of these flatbreads. The one I’m most excited about is my jackfruit gyros – delicious, spicy pulled jackfruit, salad and tzatziki served inside one of these homemade vegan flatbreads. Now that is a meal that keeps me happy! My husband, who is going Veganuary for the first time this year, loved this meal too.
How to make vegan flatbreads
There are many different ways that you can make flatbreads. I often make a chapatti or roti style flatbread, which is great when time is short as you don’t need to use yeast and there’s no need for rising time. When I have the time however I like to put in the effort into making my flatbread using yeast – the results are so different. This bread also makes a great vegan naan bread.
When I make bread these days I almost always use a lazy kneading method that I found in Dan Lepard‘s book Short and Sweet. Dan describes it as a gentler way to making bread dough. He goes into what you need to do in detail in the introduction to the book but if you follow my instructions below you’ll get perfect homemade flatbread – that’s vegan of course.
Aren’t flatbreads always vegan?
Flatbreads often are vegan. A simple roti is usually made with just flour and water after all. But naan breads usually contain milk or yoghurt and milk powder often appears in ready made flatbreads. These flatbreads are made with just flour, yeast, salt, water and olive oil – so perfect for anyone following a plant-based diet.
What to serve with flatbreads
These flatbreads are delicious with a curry – they’re perfect for scooping up the vegetables in an aloo gobi or for mopping up the lentils in a dhal. I love them instead of tortillas or tacos with this smoky pulled jackfruit. For a quick meal you could serve them with soup or stuff them with your favourite sandwich fillings. Add toppings and grill them to make them into pizzas. And if you come back next week I’ll be sharing that vegan jackfruit gyros recipe that I mentioned above, which I made using vegan flatbread.
How to make easy homemade vegan flatbread
I love using the Dan Lepard method to make these flatbreads. I haven’t tested this recipe by kneading it in a stand mixer or by hand but I’m fairly confident that it would work if you want to use a more traditional method.
Easy homemade vegan flatbreads
A great homemade vegan flatbread recipe that doesn't require a lot of kneading, tastes delicious and can be used as a wrap, naan or stuffed with your favourite sandwich fillings.
For the flatbreads
- 400 g strong white bread flour
- 1 tsp fast action yeast
- 1/2 tsp salt
- 1 tbsp olive oil
- 300 ml warm water
- Olive oil
- Fresh parsley
Place the flour, salt and yeast into a mixing bowl and mix well.
Add the warm water and olive oil, stir well, cover and leave to rest for 10 minutes.
Tip out onto a lightly oiled work surface and knead for 10 seconds*. Return to the bowl and leave to rest for 10 minutes. Repeat this process twice more.
Once you have completed the third ten second knead leave the dough to rise until doubled in size - usually between 60-90 minutes.
Divide the dough into four pieces. Roll into balls with your hands and leave to rest for 15 minutes.
Lightly flour a work surface and roll the dough with a rolling pin - or hand stretch it - until it's nice and thin (about 5mm).
Heat a frying pan over a medium heat. Dry fry the flatbread for 2-3 minutes until it starts to lightly bubble. Turn over with a spatula and cook on the other side.
Keep warm in a low oven while you repeat with the others.
Serve as they are or drizzle over olive oil and herbs. Garlic infused oil is particularly nice.
*This gentler approach to kneading is adapted from the method used in Dan Lepard's book Short and Sweet. You can read more about this on this page above the recipe.