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+ servings
a stack of 4 Georgian flatbreads

Soft Vegan Flatbread Recipe

This fluffy and soft Vegan Flatbread is a versatile and delicious. Slather it with garlic butter or dunk into the creamy soup, the options are endless on how to enjoy this basic flatbread.
Course Bread
Cuisine Georgian
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 25 minutes
Total Time 55 minutes
Servings 4 flatbreads
Calories 287kcal
Author Iryna


  • 1 c almond yogurt if not vegan, you can use regular dairy yogurt (Note 1)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 c all-purpose flour
  • 2 tablespoon almond milk or water


  • 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.


Note 1
In this recipe I used almond yogurt. You can replace it with coconut yogurt or cashew yogurt. OR if you're not vegan, you can use a regular Greek yogurt. The most important thing here is that yogurt had some live and active cultures. I used Kite Hill Almond yogurt and it contained around 4 different cultures. 


Serving: 1flatbread | Calories: 287kcal | Carbohydrates: 52.9g | Protein: 7.6g | Fat: 4.7g | Saturated Fat: 1.8g | Sodium: 452mg | Potassium: 87mg | Fiber: 2.4g | Sugar: 2.9g | Calcium: 123mg | Iron: 3mg