No Yeast Vegan Garlic Flatbread
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
4 mins
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Total Time
14 mins
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Servings
6 Flatbread
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Calories
196 kcal
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Course
Bread
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Cuisine
Mediterranean
No Yeast Vegan Garlic Flatbread
Description
No Yeast Vegan Garlic Flatbread uses white whole wheat flour combined with baking powder and garlic powder to create a simple dough that is kneaded until smooth and stretchy. The flatbreads are rolled out thin and cooked in a skillet without oil, resulting in a slightly crisp outside with a tender inside. The garlic powder and black pepper add a subtle savory note that distinguishes this bread from plain flatbreads. This recipe avoids yeast for quicker preparation and caters to vegan diets by using olive oil and no animal products.
The flatbreads are versatile as a side or for scooping dips. They can be enjoyed warm or at room temperature. Since they do not contain yeast, the texture is more like a soft unleavened bread with a slight rise from the baking powder. The straightforward method of pan-cooking each piece allows for easy control over browning.
For flavor variations, you can brush the finished flatbreads with olive oil and sprinkle with sea salt and herbs before serving. The flatbreads keep well in an airtight container for a few days and can be frozen for longer storage, making them convenient for batch preparation.
Ingredients
- 2 cups white whole wheat flour plus extra for rolling
- 2 teaspoon baking powder
- ½ teaspoon sea salt ground
- 1 teaspoon garlic powder ground
- ground black pepper to taste
- 2 tablespoon extra-virgin olive oil
- ½ cup water
Instructions
- In a large bowl, whisk the flour, baking powder, sea salt, and garlic powder, and black pepper together until well combined. Add 2 tablespoon (30 ml) olive oil, and water (add more if needed) and stir until it becomes a solid piece of dough. (See Note) Remove from the bowl and knead on a clean floured surface until it becomes stretchy and smooth, approximately 1 to 5 minutes.
- Flour a smooth surface and tear off a golf ball size piece of dough (see note) and form a ball with your hands. Roll the dough out into a thin disc. Repeat with remaining dough.
- Heat a large skillet on medium-high heat (the skillet should be dry, no oil necessary) and add one piece of flat bread dough. Cook for one minute and flip and cook for another minute. Remove from heat and repeat with the remaining dough.
Notes
- Knead the dough 1 to 5 minutes until stretchy without adding too much extra flour, to achieve the right texture.
- Brush cooked flatbreads with olive oil and sprinkle with sea salt and minced herbs to enhance flavor.
- Store the flatbreads in an airtight container for up to 3 days or freeze them for up to 2 months; thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Flatbread
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 90g | |
| Calories | 196kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 197mg | 8% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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