This Vegan Flatbread (Lavash) is a versatile, delicious, and easy way to enjoy flatbread. You can slather it with garlic butter, dunk it into mushroom soup, or enjoy it with hummus. Plus, it's made with only 4 ingredients and no yeast required.
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Why This Recipe Stands Out
Our vegan flatbread is a versatile and delicious addition to any meal. Here’s why we love it:
- Simple Ingredients: You only need four essential ingredients to make this flatbread.
- Quick and Easy: This recipe is straightforward and can be made in under 30 minutes.
- Versatile: Thanks to its fluffy inside, this thick flatbread can be stuffed with a variety of fillings and can easily become a base for sandwiches.
- Healthy: This flatbread is vegan, dairy-free, and contains no added sugar.
- Flavor: The simple, clean flavors of the flatbread will complement any dish.
Key Ingredients
- Almond Yogurt – The star of this recipe, almond yogurt, not only provides a tangy flavor but also adds a soft, chewy texture to the flatbread. You can use coconut or cashew yogurt as well. If you're not vegan, regular Greek yogurt works
- All-Purpose Flour – This is where the structure of our flatbread comes from. It's important to use all-purpose flour to achieve the perfect balance of softness and chewiness.
- Almond Milk or Water - Adding a bit of liquid, such as almond milk or water, helps bring the dough together without making it too dry. This results in a dough that is easy to work with and yields tender flatbread.
Substitutions and Variations
Here are some of our favorite variations and substitutions to this vegan flatbread:
- Yogurt: The recipe calls for almond yogurt, but if you're not vegan, you can use regular dairy yogurt.
- Flour: You can substitute all-purpose flour with whole wheat flour for a healthier option. Keep in mind that the texture and flavor will change a bit.
- Herbs: We love adding herbs to this flatbread, like rosemary or oregano.
How to Make Vegan Flatbread (Lavash)
Step 1: Preheat the oven to 460 F. In a large bowl, mix the yogurt with baking soda and salt. Add 1 cup of flour and mix. Then add the remaining 1 cup of flour and knead until smooth. Cover the bowl and let the dough rise for 25 minutes.
Step 2: On a floured surface, divide the dough into 4 balls. Place them on a baking sheet and flatten with your fingers. Brush each flatbread with almond milk or water. Bake for 10-15 minutes.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Vegan Flatbread
Vegetables
- This flatbread is delicious when paired with a fresh, crisp salad. Try it with a classic Greek salad or a simple cucumber red onion salad.
- It also goes well with roasted or grilled vegetables. We recommend trying it with some roasted fall vegetables or a side of grilled asparagus.
Hummus and Other Dips
- Vegan flatbread is perfect for dipping. Serve it with your favorite hummus or make a batch of our easy vegan tzatziki for a Mediterranean-inspired snack.
- It also pairs well with other dips, such as baba ganoush, Muhammara, or even a spicy harissa dip.
Soups and Stews
- Flatbread is a great accompaniment to soups and stews. Try it with a comforting bowl of Turkish lentil soup or a hearty eggplant potato stew.
- If you're making a curry, this flatbread is a perfect side. Try it with a classic chickpea curry or a flavorful Indian butter chicken.
Frequently Asked Questions
Yes, you can use regular dairy yogurt if you're not following a vegan diet.
Allow the dough to rest for 25 minutes to activate the baking soda and allow the gluten in the flour to relax. This will result in a softer and more pliable dough, making it easier to shape and giving the flatbread a better texture.
The flatbread is done when it is golden brown on top. This usually takes about 10-15 minutes in the preheated oven.
The flatbread can be kept at room temperature for up to 2 days. If you want to keep it for longer, store it in the refrigerator for up to a week.
Recipe
Soft Vegan Flatbread Recipe
Ingredients
- 1 c almond yogurt if not vegan, you can use regular dairy yogurt
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 c all-purpose flour
- 2 tablespoon almond milk or water
Instructions
- Preheat the oven 460 F.
- In a large bowl add yogurt, baking soda and salt.
- Add 1 cup of flour and mix the ingredients until everything is incorporated. Add the remaining 1 cup of flour and knead the dough for 2-3 minutes until it is elastic and smooth. Cover the bowl with the dough with a plastic wrap and place in a warm place for 25 minutes.
- On a lightly floured surface divide the dough into 4 balls. (You can lightly brush your hands with some oil). Transfer the dough balls on a parchment lined baking sheet and flatten them with your fingers. (Optional - you can press with your 3 middle fingers in a center of each flatbread).
- Brush each flatbread with ½ tablespoon of almond milk or water.
- Bake the flatbreads for 10-15 minutes until brown on top.
Notes
Nutrition
More Bread Recipes You'll Enjoy
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- Pumpkin Yeast Bread - Soft and airy Pumpkin Yeast Bread made from scratch. This easy artisan recipe makes 1 big loaf and is great for dinner, sandwiches, and toast.
- Blue Cheese Bread - This easy Blue Cheese bread is made from scratch and has a beautiful blue cheese flavor. It's soft and fluffy and perfect for appetizers, sandwiches, or a cup of soup.
- Quick No Knead Bread - With a crust that is crispy and golden brown and an interior that is soft and fluffy, this bread is an absolute treat.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Jeannie Jones says
I am so eager to try this recipe! I have looked through the years to find a recipe for a bread that we used to get in a bakery in St. Petersburg, RU that we referred to as Georgian bread. I don't know if it was lavash or not, but I do recall that it had been made on a sheet pan, rather than in individual rounds. Ya lublu Gruzia! <3
Iryna Bychkiv says
Jeannie, thank you for your lovely comment! I hope you'll give this flatbread a try, and if you do, please let me know how it turned out:)
Irene says
Definitely recommended.
Iryna says
Thank you Irene!
Nina Lalezari says
Hi there thank you for the wonderful recipe. It tasted delicious however it wasn't as fluffy as the photos indicated. Actually one hour after they got out of the oven it was tough to chew. What am I doing wrong?
I used 2 cups regular flour 1 cup chobani Greek yogurt. Also how do I get it from being so super sticky. It was tough to form into little balls without getting stuck everywhere.
Iryna says
Hi Nina! Thank you for your comment and 5 start rating! I'm glad you liked this recipe!
In terms of your questions, I actually made these flatbreads once again today to see if anything needs tweaking. If the dough is too sticky, you can dust your working surface with a flour. This will be an additional amount to what is used in recipe. So about 2-3 tbsp I would say. You start by adding just a little bit of flour on the working surface and knead for 2-3 minutes. If the dough is still sticky, you add 1-2 more tablespoons of flour. And also, the more you knead, the more gluten develops and thus the dough will be more elastic. But generally, 2-4 minutes of kneading should be enough.
In terms of fluffiness, I'm nut sure why they were tough to chew after 1 hour. We tested this recipe a few times and it was as fluffy as when we took it out of the oven. Maybe try to put in a microwave for 10-20 seconds? That might help to soften it up.
Jenny says
Hi
It is difficult to find vegan yogurt at where I stay. Can it be replaced with apple cider or other substitute? Thanks
Iryna says
Hi Jenny!
If you're not vegan you can substitute with a regular Greek yogurt or kefir.
If you're vegan, you can try substituting with a vegan buttermilk: 1 cup of soy or almond milk + 1 tsp apple cider vinegar. OR you can also try making your own plant yogurt by soaking 1/2 cup of cashews in 3/4 cup of water for at least 30 minutes, then draining and blending to a smooth paste with a juice of 1 lemon and a pinch of salt.
Hope this helps:)
natalia bartkova says
Easy and great recipe.
Iryna says
Thank you:)