These easy vegan flatbreads are deliciously soft, finished with garlic and herb 'butter'. Make them in a frying pan or on a BBQ, and serve with curries, stews or your vegan BBQ favourites.
Getting stuck in to a meal with your fingers is so infinitely more enjoyable than using a knife and fork, isn't it? Tearing, scooping, piling and wrapping - food to eat with family and good friends, rather than a business lunch or first date. And these beautifully soft flatbreads are just ideal for that sort of meal. They shouldn't go anywhere near a knife and fork - hands on only.
They are so easy to make - I've added step-by-step photos so you really can't go wrong. And what's more, you've probably already got everything you need in your cupboards right now - go on, have a look! My kids love making a big batch of flatbreads at the weekend - we eat some and freeze some for another time, (see my freezing tips below).
Dairy-free yoghurt gives the flatbreads a slightly sour edge. They can be cooked in a dry frying pan or also on the BBQ. They bubble up so quickly, charring slightly as they go, which adds to the texture and flavour. A brush of garlickly vegan butter and scattering of fresh herbs makes them totally irresistible!
👩🏽🍳 What can I serve with my flatbreads?
You can use these lovely, soft flatbreads in all sorts of ways - a perfect accompaniment to so many different meals. How about:
- With a vegan BBQ You can actually cook the flatbreads on the BBQ (exactly as per the recipe, just 1-2 minutes each side), and then serve with your grilled vegetables, homemade vegan burgers or shop-bought sausages. Don't forget the vegan coleslaw and potato salad!
- Piled with Mexican treats These flatbreads are soft enough to be a homemade fajita-style wrap. How about serving with my Vegan Chilli con Carne, salad and guacamole?
- With an Indian feast A delicious accompaniment to a selection of curries and rice - see my flavour suggestions below to give the flatbreads an Indian twist. You could try my vegan korma, easy biryani and creamy coconut courgette curry.
- As a vegan pizza base You can part-cook the flatbreads in a hot frying pan, then quickly pile with passata, your favourite pizza toppings (how about finely chopped onion, pepper, sun-dried tomatoes, sliced olives and jalapeños). I like to dollop on a bit of vegan pesto then finish with a scattering of vegan mozzarella and pine nuts, olive oil and oregano. Pop under a very hot grill for just a minute or two until sizzling and voilà - super-speedy pizza!
How will you serve yours?
👩🏽🍳What you need
Self-raising flour and baking powder These flatbreads are a no-yeast recipe, (similarly to my Vegan Soda Bread loaf), and their modest rise and trademark 'bubbles' of dough come from the raising agent in the self-raising flour and baking powder.
If you don't have any self-raising flour you can make your own by adding ½ tsp baking powder to each 100g plain flour. So in this recipe - in total you would need 260g plain flour + 1 ¾ tsp baking powder.
Dairy-free yoghurt Make sure you use an unsweetened yoghurt for these flatbreads. Either coconut, soya or oat will all work well - whatever you have to hand.
Salt The key to a good bread flavour is getting the right amount of salt, so don't skimp. I like ½ tsp between these six flatbreads, but once you've made these once you will know if that's right for you too.
Olive oil Adding oil to the dough makes these flatbreads deliciously soft and foldable, so you can stuff them with lovely things or scoop up curries and stews. But if you prefer a crisper flatbread that really holds it shape, you can just leave it out. I like to use a good quality olive oil as it adds an extra flavour, but any oil will do the same job so use whatever you have handy.
Dairy-free margarine for the garlic 'butter'. The good quality block margarines melt a lot better than tubs of spread, which tend to split and become watery. I like to use Flora Plant butter or Naturli Block margarine.
Garlic I've specified fresh garlic cloves which are a bit of a pain to peel and crush but in my opinion absolutely worth the effort in this recipe. But of course if you're in a hurry you can use ready-chopped garlic from a jar, or one of the other flavour combinations I've suggested instead.
Fresh herbs You can match the herbs you use to what you're serving these flatbreads with - any combination of parsley, coriander, thyme or a little mint will work really well. So you might choose coriander if you're serving with curry, parsley and thyme with a thick British stew, or coriander and mint with a Moroccan tagine.
You don't need anything fancy to make these flatbreads - just a bowl, a frying pan and your hands!
If you've spotted my bright red dough scraper/cutter tool in the picture, it is pretty cool and channels my inner Paul Hollywood. I can't remember where I got it from but this is a similar dough scraper.
These flatbreads are also gorgeous when made on a heavy cast-iron skillet pan. You get those lovely charred lines which make them look super-professional! You want a pan with quite deep ridges, something like this would be ideal and works on induction hobs too.
👩🏽🍳 Flavour Variations
Once you've tried making these they will become a firm favourite, and you'll want to serve them every time you are entertaining.
You can make all sorts of tweaks so that the flavours 'match' your main meal. Here are some ideas:
- Indian flavours Add 1 tsp turmeric and 1 tsp cumin seeds to the flour, and make up the dough as per the recipe. Brush with garlic 'butter' and scatter with coriander to serve. Perfect to serve with a selection of curries and rice.
- Mexican flavours Add 1 tsp ground cumin and 1 tsp ground oregano to the flour, and then add 1 tbsp tomato purée to the yoghurt. Brush with garlic 'butter' and scatter with coriander to serve. Perfect to serve with a vegan chilli, salads and guacamole.
- Moroccan flavours Add ½ tsp ground cinnamon, ½ tsp ground coriander and ½ tsp paprika to the flour. Brush with garlic 'butter' and scatter with coriander to serve. Perfect to serve with a vegan tagine and cous cous.
- Italian flavours Add 1 tsp ground oregano to the flour and 1 tbsp sun-dried tomato paste (or tomato purée) to the yoghurt. Brush with garlic 'butter' and scatter with basil to serve. Perfect to serve with your favourite pasta or gnocchi dish.
❄️ Can I freeze my flatbreads?
These vegan flatbreads freeze really well - but make sure you freeze the rolled-out dough before it has been cooked. It is a fun activity for a wet weekend to make a big batch of dough and roll each one out to freeze.
Just layer up your pile of uncooked flatbreads with a sheet of greaseproof or baking paper in between each one. Then you can take one or two out of the freezer as you need them, and just cook in the same way (though they will need an extra minute or two on each side if cooking straight from frozen).
I love to do this in BBQ season, when it is so lovely to have ready-made flatbread dough in the freezer to whack on the grill just before serving the food. So very little effort for something so lovely!
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For the flatbreads:
- 260 g self-raising flour
- ½ tsp baking powder
- ½ tsp salt
- 260 g unsweetened dairy-free yoghurt coconut, soya or oat all work well
- 1 tbsp olive oil
For the garlic & herb butter:
- 30 g dairy-free block margarine
- 2 garlic cloves
- fresh herbs any combination of parsley, coriander, thyme or a little mint
- Tip the flour, salt and baking powder into a large bowl.
- Combine the dairy-free yoghurt and olive oil in a separate bowl.
- Mix the wet and dry ingredients together to form a soft and smooth dough. If the dough is a little dry, add just a splash of dairy-free milk. If it is too sticky, add just a little more flour.
- Melt the dairy-free margarine in a small bowl in the microwave (or a small saucepan on the hob). Add the peeled and crushed garlic cloves and set aside for the flavours to infuse.
- Tip the dough onto a floured surface and divide the dough into six roughly equal sections.
- Roll each section into a ball.
- Use a floured rolling pin to roll out each flatbread until just a few millimetres thick.
- Heat a dry frying pan and cook each flatbread for 1-2 minutes on each side. If they are cooking too quickly, and the bubbles are turning black before the dough has cooked through, turn down the heat a little.
- Remove each flatbread from the pan, and brush with garlic butter, then sprinkle with chopped herbs just before serving.
I'm linking this post with the CookBlogShare challenge, hosted this week by blogger at Blog.