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:
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
Easy Flatbreads
Ingredients
- 500 g (4 cups) white bread flour (or plain (all-purpose) flour)
- 1 teaspoon baking powder
- 1 teaspoon 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.
Sue
So easy and delicious thanks so much for this great recipe
Lisa Marie
Very, very, very good recipe. It’s so easy to do and really everything you need is explained. This was my first time trying to make naan/flatbread and they turned out great with spelt flour and about 20ml less water than the recipe states. Thank you for mentioning that in the notes!
5 stars!
Johanna
My first time making flatbread ever. I followed the recipe very closely and used a digital scale to measure ingredients. The only difference was that I used gluten free 1 to 1 flour (which I have never had any issues with as a replacement flour in any other recipe I’ve ever made), and the water was more hot than lukewarm. Dough had the right amount of moisture, but would crack on the edges when I bc would try to roll it out into medium rounds. Tried added a few drops of water and that made the dough too sticky. Tried adding a dusting of flour and that made it even more dry/crumbly. Managed to get only 1 or 2 somewhat round, cracked flatbreads out of 4 wasted cups of expensive gluten free flour before I decided to just throw the rest of the dough in the garbage. An hour of wasted time and two hungry, frustrated children later, I’m not going to be trying this recipe again.
Hannah
Hi Johanna, you didn't follow the recipe if you used gluten-free flour. You cannot just swap regular flour for gluten-free in a bread recipe and expect it to work, you need to find a recipe that is designed to be gluten-free.
jules
the recipe is great don't shoot the provider !
Tracie
I'm giving you 5 stars even before making, for your effort to share simple sweet recipe I'm making today...I am confident that if I follow your recipe all shall be delightful...Of course I shall return to comment once I'm eating a flatbread, yummy
Simz
This recipe was awesome. It was better than I expected and so delicious. This is going to be my go to flatbread recipe. Thank you!
r
great recipe! family loved them - will definitely be making them again
Jules
Nice thanks I used half and worked out great
Taryn
I tried the flatbread recipie for the first time tonight to go with pasta as a garlic bread substitute. I did use garlic infused olive oil which added to the desired flavour. This is the first time I've cooked from scratch and they turned out pretty good for my first shot. I'm going to have to practice more because mine were quite hard and stiff (if you tried to fold it, it would snap in half) but it tasted delicious. They also didn't bubble up in the pan. Practice makes perfect though! Thank you
Joanne
Can the uncooked dough be frozen?
Hannah
Hi Joanne I haven't tried I'm afraid.
Elise Moon
We love how few ingredients are needed, and they turn out great! Extras refrigerate and warm up well. We'll try them as pizza bases soon and I'm sure they'll be perfect. Our little vegan fam loves this new addition. Thanks Hannah!