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.
Servings 4 flatbreads
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 tbsp of almond milk or water.
Bake the flatbreads for 10-15 minutes until brown on top.
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