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Vegan Flatbreads
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.
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Ingredients
For the flatbreads:
- 260 g self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 260 g unsweetened dairy-free yoghurt coconut, soya or oat all work well
- 1 tablespoon 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
Instructions
- 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.
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Nutrition
Serving: 1flatbreadCalories: 244kcalCarbohydrates: 36gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 286mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 6mgCalcium: 87mgIron: 1mg
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