Last week I made my eggplant gyro recipe and decided that homemade flatbreads would make that recipe even better. This flatbread recipe is so simple– all you need is a handful of ingredients and you don’t need any yeast to make these!
They remind me of a mix between a flour tortilla and naan. They are thicker than a tortilla and slightly pillowy, like naan. Either way they are delicious slathered with homemade hummus, avocado chickpea salad or any type of wrap sandwich!
Everything you need to make this homemade flatbread recipe:
Combine all of the ingredients in a stand mixer or food processor fitted with a dough blade or dough hook. Process and mix until dough forms into a ball. If the ball is sticky, add flour a tablespoon at a time. If you don’t have a stand mixer, mix all of the ingredients in a large bowl until combined and then knead into a dough.
Roll the ball on a floured surface. Divide in half and roll each half into a ball. Now, divide in half again and roll into a ball. Divide in half again and roll into a ball, you should now have 8 small balls.
Lightly dust each ball with flour and roll into a circle with a rolling pin (or bottle of wine in a pinch)!
Heat a cast-iron stove over medium-high heat. One at a time, place the flatbreads on the pan and cook for 1-2 minutes per side. Repeat with the rest of the flatbreads.
These are best the same day!
To make these garlic flatbreads, mince fresh garlic into olive oil then brush onto the flatbreads while cooking.
To make these cinnamon flatbreads, brush with melted butter after cooking then sprinkle with cinnamon sugar.
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Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.