An easy and delicious fluffy flatbread recipe is a must for me. Perfect to wrap around falafel, serve with dips, salsas and spreads, add to a mezze or picnic basket. This vegan flatbread is multi-purpose and perfect for so many different toppings.
This recipe is a staple in our home, originally developed by my husband (who isn’t a chef). He took a recipe, veganised it, tested and tweaked it to made it his own, the same way he created our homemade crumpets, a definite favourite when he makes breakfast for visiting family.
Flatbreads
Ingredients
- 500g high grade white flour
- 7g fine sea salt
- 15g yeast
- 45ml olive oil
- 150 ml plant-based milk
- 150ml tepid water
Method
To keep this recipe easy, I use a stand mixer or if you’re lucky enough to have access to one, a thermomix. Measure the dry ingredients into the bowl and the liquids into a jug and whisk together.
Start the mixer and slowly pour in the liquids, knead for 8- 10minutes or until the dough comes together. If using a thermomix, knead for 5-6 minutes, heat 37ºC, on the dough setting.
Remove the dough from the machine, roll into a ball and place in a greased bowl. Cover with a clean cloth and set aside for 1-2 hours or until the dough has doubled in size. The proving time will depend on room temperature, this can be done in the fridge if making in the morning to use in the evening, and you can use leftover dough the next day too.
To Cook
Portion the dough into 8 and roll into balls. Roll or stretch each ball into flatbread the size of a bread plate – about 20cm each.
For a soft fluffy flatbread you want to cook them over a medium-high heat. This can be done on a lightly oiled skillet, griddle or BBQ. Cook for 2-3 minutes and turn when the surface starts to get puffy and shows bubbles.
Keep warm until serving or quickly warm to refresh before wrapping around your favourite filling.
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