This easy vegan flatbread is made with whole wheat flour, no yeast is necessary! With a handful of simple ingredients, it takes 20 minutes to make, and turns out perfect every time!
Making a mess in the kitchen with my boys is one of my favorite ways to spend time with them. If you like cooking with your kids, give these vegan muffins a try! They are super simple, and fun to make with the kids!
These vegan flatbreads came to be one afternoon after the kids and I watched an educational video about pizza. After learning that pizza originated from flatbreads, we decided to make our own! These easy flatbreads are a great substitute for pizza dough. They create a super crispy crust when baked in the oven with toppings.
The recipe makes eight small vegan flatbreads. The first time I made them they didn’t even last the day! My kids and I each ate one, and my husband took down three, and then had the other two for a snack later in the day!
I know a recipe has been a success when there aren’t any leftovers! If you like this vegan flatbread recipe, use it as the perfect base for this arugula and apple pizza that’s sprinkled with vegan cheese.
Jump to:
💗 Why You’ll Love this Recipe
- No yeast
- No proving or kneading
- Simple and healthy ingredients
- High in fiber
- Takes minutes to make
- Versatile serving options
- Fun to make with the kids!
- Easy flatbread recipe
🥣 Ingredients and Notes
Scroll to the bottom of the post to the recipe card for complete measurements and directions. All ingredients can easily be found at your local grocery store.
White whole wheat flour: This flour adds a nice amount of bonus fiber. If you need a gluten-free recipe, you can use spelt flour or chickpea flour. You can also use all-purpose flour if you don’t have whole grain flour or don’t want to use it.
Baking powder: Baking powder helps give these vegan flatbreads a little fluffiness.
Salt: Salt adds a touch of flavor. Add some garlic powder for additional flavor.
Warm water: Water helps activate the baking powder. You should make sure to use warm water, not scalding hot water. It should be similar to bath temperature.
Dairy-free milk: I prefer to use unsweetened almond milk with this vegan flatbread. But you can use another type of dairy-free milk.
Dairy-Free Yogurt: This is a great way to get in some extra protein without added sugars.
📋 Step by Step Instructions
Step 1: In a food processor with the dough blade attachment, add all of the ingredients. Process until the dough forms a large ball. Alternatively, if you don’t have a food processor you can use a stand mixer with the dough hook attachment or whisk the dry ingredients together in a large bowl, then add the wet ingredients, and stir with a wooden spoon.
Step 2: Remove the dough from the food processor. Dust your work surface with a little bit of flour. Form the dough into a ball. Cut the ball of dough in half. Then cut the two halves in half, creating 4 equal quarters. Cut each quarter in half, creating 8 equal pieces of dough. Roll each ⅛ chunk of dough into small round balls.
Step 3: Use the palm of your hand to gently flatten the small balls of dough. Using a rolling pin, roll them out until they are thin, flat, and about 4-6 inches in diameter.
Step 4: Heat a large skillet on medium heat. Brush with olive oil if you choose, but not necessary. Place 1 or 2 flatbreads on the skillet and cook until the dough begins to bubble about 2 minutes. Flip and cook on the other side for an additional 1-2 minutes. The dough should have golden brown bubbly spots. Repeat for the remaining flatbreads.
Step 5: For the best results, place the cooked flatbreads on a plate and cover them with a dishcloth to lock in the moisture.
❓ FAQS
Most flatbreads and pita are made with white flour. Using whole wheat flour adds fiber. This bread doesn’t have added preservatives.
A pita is a flatbread with a pocket, while a flatbread doesn’t have a pocket. This is more of a flatbread than a pita since it bubbles but does not form a large pocket.
For the longest time, I never made my own flatbread, pita, or bread in general. I thought it would be too challenging. Something only a skilled baker knows how to do well. While I love to cook, I also like to keep it simple.
After researching a few recipes, I realized making your own flatbread was easier than going to the store and buying a package of something that’s likely not vegan, and full of processed ingredients.
I had everything I needed in my pantry! And with my handy food processor, I didn’t need to do any kneading.
👩🍳 Serving Suggestions
Serve warm and straight from the pan!
You can serve this vegan flatbread as an appetizer or snack with hummus.
Or use it as a pizza crust. Top with tomato sauce, your favorite toppings, and vegan mozzarella. That’s how my kids like it!
It’s also perfect to use as a wrap for a sandwich with this vegan tuna salad, falafel plate, or stuffed with veggies!
❄️ Storage
If you have leftovers allow them to cool completely, transfer to an airtight container, and store them at room temperature for up to 4 days.
When ready to enjoy, reheat in the microwave for 10 seconds covered with a moist paper towel or dishcloth, and serve warm.
💭 Expert Tips
- Use a food processor to simplify the process. If you don’t have a food processor you’ll need to combine the ingredients in a bowl mixing and then kneading until a firm ball of dough forms.
- If the dough is too dry, add a little more water. The dough should be moist.
- Use a floured surface to roll out the dough.
- Serve warm and cover with a moist paper towel or dishcloth to keep a fluffy texture before serving.
😋 More Vegan Bread Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Flatbread
Ingredients
- 2 cups white whole wheat flour plus more for rolling out the dough
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ tsp garlic powder
- ½ cup warm water
- ¼ cup dairy free milk
- 2 tablespoon olive oil
Instructions
- In a food processor with the dough blade attachment, add all of the ingredients. Process until dough forms a large ball.
- Remove from food processor. Dust surface with flour. Form dough into a ball. Cut the ball of dough in half. Then cut the two halves in half, creating 4 equal quarters. Cut each quarter in half, creating 8 equal pieces of dough. Roll each dough into a small ball.
- Using your fingers gently flatten the small balls of dough. Using a rolling pin, roll them out until they are thin, flat, and about 6 inches in diameter.
- Heat a skillet on medium-high. Brush with olive oil. Place 1 or 2 flatbreads on skillet and cook into dough begins to bubble, about 2 minutes. Flip and cook on the other side an additional 1-2 minutes. Dough should have golden brown bubbly spots. Repeat for the remaining flatbreads.
Video
Notes
- Use a food processor to simplify the process. If you don’t have a food processor you’ll need to combine the ingredients in a bowl mixing and then kneading until a firm ball of dough forms.
- If dough is too dry, add a little more water. Dough should be moist.
- Use a floured surface to roll out the dough.
- Serve warm and cover with a moist paper towel or dish cloth to keep a fluffy texture before serving.
Martha S.
This recipe is a winner! The dough came together so easily, and the final product was super-delicious. I am bookmarking this to use again!
Tawnie Kroll
So happy I came across this post – we have no yeast and can’t find any at the store! Thank you!
Cindy
Such a delicious recipe. I made this with my family today for lunch! We love to cook as a family and this recipe was delish!
Anita
Love how simple it is to make this at home with very minimal ingredients. Definitely a good recipe to have in these days. 🙂
Denay DeGuzman
I love that your flatbread recipe calls for simple ingredients I have here at home. My daughter and I will be making this together. We’ll be cutting it up and enjoying it with hummus.
Veena Azmanov
Looks interesting and sounds healthy and easy too. Best when anything made homemade.