Easy flatbreads - these easy tortilla style flatbreads are naturally vegan, quick and simple to make with a few storecupboard ingredients and don't use any yeast! They are soft and delicious and perfect for making wraps or for scooping up hummus.
I have probably made a batch of these easy vegan flatbreads every week over the last four months - no exaggeration! They are so quick and simple to throw together, use very few ingredients, and there is no waiting around for the dough to rise as they are made without yeast.
Typically my lunch will be something like a falafel wrap, and these easy flatbreads make great falafel wraps! I always like to keep some on hand in the freezer for a quick meal.
They are also perfect for kebabs, gyros, fajitas, quesadillas, or just for tearing up and scooping up hummus or other dips.
What Do I Need To Make Easy Flatbreads?:
These easy flatbreads just use a few basic storecupboard ingredients:
Flour: White bread flour gives the best texture but plain (all-purpose) flour works just as well.
Baking powder: A bit of baking powder gives a light, soft texture.
Salt: You can't make good bread without salt. Just regular table salt is fine.
Olive oil: A bit of fat makes these flatbreads soft and flavourful. I like to use olive oil but sunflower, vegetable and canola oil will all work fine.
Apart from that you just need some lukewarm water.
How To Make Easy Flatbreads:
(For ingredients and full instructions see the recipe card below)
Place the flour in a large bowl and stir in the baking powder and salt.
Add the olive oil and most of the water. Mix, gradually adding the rest of the water until you have picked up all of the flour and formed a rough dough. You may not need to add all of the water.
Turn the dough out onto an unfloured surface and knead for about 5 minutes until it is smooth and elastic and has formed a smooth skin.
It should be slightly sticky at first but become less so as you knead. If it is still too sticky you can add a little bit more flour as needed.
Cover the dough with a clean tea towel and set aside to rest for 15 minutes.
Divide the dough into 8 even pieces (I use a scale for accuracy) and shape each piece into a ball.
On a floured surface, roll one of the balls of dough out into a thin round about 20-22cm (8in) wide. Keep the other balls of dough covered with the tea towel to prevent them from drying out.
Place a large, heavy bottomed frying pan over a medium-high heat and brush it with a little oil.
Once the pan is hot, flip the round into the pan and cook for about 1-2 minutes until the underside is browned in spots. The bread should puff up as it cooks.
Flip the bread over and cook for about another minute until that side is browned as well. Press down on it gently with a spatula if it puffs up too much to cook evenly.
Repeat with the rest of the balls of dough, oiling the pan as needed. With practice you will be able to get into a system of rolling one flatbread out while the previous one cooks.
Top Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Letting the dough rest for a little while after kneading it makes it easier to roll out.
Heating the pan to the right temperature can be tricky. Too low and the flatbreads will take too long to cook and may become dry; too high and the outsides will become burnt and crispy. It may take you a flatbread or two before you hit the sweet spot. They should take 1-2 minutes per side and you may need to adjust the heat every now and again.
How To Store These Easy Flatbreads:
Once cool, the flatbreads should be kept in a sealed ziplock bag with the excess air squeezed out to prevent them from drying out.
Stored correctly they will keep at room temperature for around two to three days.
Can I Freeze Them?:
Yes, these easy flatbreads freeze really well. Freeze them on the day they are made to preserve freshness but make sure they are completely cold first.
Wrap them well or place in a ziplock bag to protect them against freezer burn and freeze for up to three months.
To defrost one I just stick it under the grill (broiler) straight from the freezer and warm it through on both sides.
More Vegan Bread Recipes:
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Easy Flatbreads
Ingredients
- 500 g (4 cups) white bread flour (or plain (all-purpose) flour)
- 1 tsp baking powder
- 1 tsp salt
- 60 ml (¼ cup) olive oil (or sunflower/vegetable/canola)
- 300 ml (1 ¼ cups) lukewarm water
- oil for greasing
Instructions
- Place the flour in a large bowl and stir in the baking powder and salt.
- Add the oil and most of the water. Mix, gradually adding the rest of the water until you have picked up all of the flour and formed a rough dough. You may not need to add all of the water.
- Turn the dough out onto an unfloured surface and knead for about 5 minutes until it is smooth and elastic and has formed a smooth skin. It should be slightly sticky at first but become less so as you knead. If it is still too sticky you can add a little bit more flour as needed.
- Cover the dough with a clean tea towel and set aside to rest for 15 minutes.
- Divide the dough into 8 even pieces (I use a scale for accuracy) and shape each piece into a ball.
- On a floured surface, roll one of the balls of dough out into a thin round about 20-22cm (8in) wide. Keep the other balls of dough covered with the tea towel to prevent them from drying out.
- Place a large, heavy bottomed frying pan over a medium-high heat and brush it with a little oil.
- Once the pan is hot, flip the round into the pan and cook for about 1-2 minutes until the underside is browned in spots. The bread should puff up as it cooks.
- Flip the bread over and cook for about another minute until that side is browned as well. Press down on it gently with a spatula if it puffs up too much to cook evenly.
- Repeat with the rest of the balls of dough, oiling the pan as needed. With practice you will be able to get into a system of rolling one flatbread out while the previous one cooks.
- Once cool keep the flatbreads well wrapped to prevent them from going stale.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- Heating the pan to the right temperature can be tricky. Too low and the flatbreads will take too long to cook and may become dry; too high and the outsides will become burnt and crispy. It may take you a flatbread or two before you hit the sweet spot. They should take 1-2 minutes per side and you may need to adjust the heat every now and again.
Desicart
These are simple and fast to prepare and everyone enjoyed them!
Lynn Smith
I have baked the easy ginger traybake cake twice now and its so simple and delicious the whole family love it on it's own or with custard/ cream 5 stars for this cake
Terry
Very nice recipe. I really don't measure, I'm a "throw it together" kind of cook. I had some spelt berries to use up, so I threw them in the vitamix and turned them into flour, added the rest of the ingredients (used cashew milk for the liquid) - Bam - These came out Great. I brushed the top while cooking with a bit of oil, and sprinkled on minced herbs and garlic powder.
DF
Finally, the PERFECT flat bread recipe. Thank you for sharing--will never buy plastic-packaged flat breads again!
Garrath
Made these flatbreads as a side for a vegan tagine they were so good
Ella
Would I be able to make these a day ahead, keep them wrapped and then reheat them??
What would be the best method to reheat?
Or would they be best cold?
Hannah
Hi Ella, yes that would be fine. I do that often and either reheat them in a pan or under the grill.
Suzie
Made a half quantity as it was the first time I tried this flatbread recipe (or any). I got the hang of frying them by the third one and they taste divine. I did use half water and half left-over beer for the liquid. Will definitely be making again, and experimenting with herbs and favoured oils. Thank you Hannah, it's a fabulous recipe - even a novice like me got a great result.