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.
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!
Here’s what you’ll need for pillowy soft flatbreads– only a handful of ingredients!
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.
Cut into half, then divide by half and then divide in half again.
Roll each piece into a ball, then roll into a circle with a rolling pin.
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 dough.
Once you make this flatbread recipe, enjoy it in these sandwiches:
If you try this flatbread recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!Print
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