These soft, fluffy, two ingredient (plus salt) vegan yogurt flatbreads are so easy to make and don't require any yeast or rising time, making them perfect for a quick meal option at any time of day.
These vegan yogurt flatbreads are so incredibly quick and simple to make using just flour and dairy-free yogurt; they are an absolute game-changer for fast meal ideas and a great way to have freshly made bread even on a weeknight.
They are really versatile and lend themselves to a whole host of different meals. Try them topped with tofu scramble and avocado for breakfast, with hummus or tomato sunflower seed pâté as a snack, to scoop up curry or dhal, as a wrap, dunked in soup, or you could even use them as a quick pizza base!
Ingredient Details:
Self-raising flour: This is flour that contains raising agents which makes the flatbreads fluffy without the need for yeast. In a pinch you could use plain flour plus 4 teaspoons of baking powder, but self-raising definitely gives the best results.
Vegan yogurt: Use a plain, ideally unsweetened yogurt. Either soy, coconut or oat based ones will work. Alpro no sugars soya yogurt is my preferred option here.
You can also use an equal weight of silken tofu instead of the yogurt and there's no need to blend it first - just add it straight to the flour and it will blend in as you knead it.
I also add some salt for flavour, though you can omit it if you wish.
How To Make Vegan Yogurt Flatbreads:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: Mix the self-raising flour and salt together in a bowl. Add the yogurt and stir to form a shaggy dough.
- Step 2: Turn out onto a lightly floured surface and knead for about 5 minutes until you have a smooth dough.
- Step 3: Divide the dough into 8 even pieces and shape them into balls.
- Step 4: Roll the balls of dough out into circles about 15 cm round.
- Step 5: Place a frying pan over a medium-high heat. Cook one of the flatbreads until it bubbles up, about 1-2 minutes.
- Step 6: Flip the flatbread over and cook for another minute until browned in patches. Repeat with the rest of the flatbreads.
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.
Depending on the yogurt you use you may need to either add a bit more yogurt or a bit more flour to the dough depending on how it feels. It should be slightly sticky but not wet.
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.
You can roll the flatbreads thinner or thicker depending on what thickness you want them to be. Just remember that they will puff up in the pan and the thicker they are the longer they will take to cook through.
If you need a flatbread recipe that is made without yogurt then my easy flatbreads are made with just plain or bread flour, baking powder and olive oil.
Variations:
These yogurt flatbreads are great plain but they can also be customised to suit you. Why not try?:
- Brush with garlic oil: After cooking, brush each warm flatbread with garlic oil or butter.
- Add herbs: You can add either dried or fresh herbs to the dough.
- Add spices: Mix in some za'atar, nigella seeds, paprika or garam masala depending on what you are serving them with.
- Make them wholemeal: Replace a third of the flour with wholemeal self raising or plain wholemeal plus a teaspoon of baking powder. Don't add more than a third however or the flatbreads will be overly dense.
FAQ's:
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 but I recommend warming them up briefly in a pan before serving.
Yes, these vegan yogurt flatbreads freeze really well. Freeze them on the day they are made to preserve freshness, but make sure they are completely cold first. Separate them with layers of baking paper so that they don't stick together, then freeze them in a ziplock bag for up to 3 months.
Allow to defrost at room temperature then heat through in a pan before serving.
While the dough will keep in a covered bowl in the fridge for up to 24 hours it is best made fresh if possible.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok and Facebook, and subscribe via email to get all our latest recipes!
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, instead include a link to this post for the recipe.
Vegan Yogurt Flatbreads
Ingredients
- 400 g (3 + ⅓ cups) self-raising flour
- ¼ teaspoon salt
- 350 g (1 ½ cups) plain vegan yogurt (I use Alpro no sugars soya) (or silken tofu)
Instructions
- Mix the self-raising flour and salt together in a bowl. Add the yogurt and stir to form a shaggy dough.400 g (3 + ⅓ cups) self-raising flour, ¼ teaspoon salt, 350 g (1 ½ cups) plain vegan yogurt (I use Alpro no sugars soya)
- Turn out onto a lightly floured surface and knead for about 2-5 minutes until you have a smooth dough. The dough should be soft and sticky but not wet, you may need to add either a little more flour or a bit more yogurt depending on the consistency.
- At this point you can either divide up and roll out the dough right away, or place it in an oiled bowl, cover and leave to rest for up to 30 minutes.
- Divide the dough into 8 even pieces (I use a scale for accuracy), roll each one into a ball.
- Lightly dust your worktop with flour and use a rolling pin to roll one of the balls of dough out into a circle about 15 cm/6 in round. Repeat with the rest of the balls of dough, do not stack them or they will stick together.*
- Place a frying pan or skillet over a medium-high heat. Once the pan is hot, add one of the flatbreads. Cook for about 1-2 minutes until the surface is bubbly, then flip it over and cook for about another minute until it is browned in spots.
- Transfer the flatbread to a dish lined with a clean tea towel and repeat with the rest of the flatbreads.
Notes
- *With practice you will be able to get into a system of rolling one flatbread out while the previous one cooks.
- 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.
- See post above for tips, details, storage instructions and step-by-step photos.
Leave a Reply