Never buy flatbread from a store again! My homemade No Yeast Vegan Garlic Flatbread only has 4 ingredients and takes 15 minutes to make.
You might think that it’s easier to buy a package of flatbread and be done with it. I used to think that too, until I challenged myself to make my own. Let me tell you what I learned: Doing a load of laundry takes longer, and is harder, than making a batch of homemade flatbread. Truth.
You know what else is harder than making your own flatbread? Finding packaged bread that’s vegan and/or not filled with crap. When you add the ease of making your own with the difficulty of finding a store-bought bread that you’d actually want to put in your body, plus the cost of a package of bread, the choice is pretty clear. Make your own flatbread!
My grocery store was out of the one vegan flatbread brand that they carry, and I really wanted to recreate a Portobello mushroom recipe that I had at Marcus Lemonis’ (you know, the guy from Shark Tank) restaurant. Because I’m not the patient type, I went home and started working on my own flatbread. I mean, how hard could it be? True flatbread is made with four simple ingredients, flour, baking powder, salt, and water. My first batch was a combination of just that, and it wasn’t what I was hoping for. It was too dry, too brittle, and bland.
Round two turned out better, I added more baking powder, more salt, and garlic powder for flavor. Like I said, it was better, but not great. It was still too dry and brittle for my tastes.
As they say, the third time’s a charm, and it certainly was in this instance. I increased the garlic powder and I added extra-virgin olive oil to give it some moisture, or fat. It was fabulous. The olive oil not only created a perfectly chewy texture, it also added a nice taste. I was hooked. My homemade vegan flatbread was not only delicious, it literally took me fifteen minutes to make six pieces of bread. It took me longer than that to go to the grocery store.
HOW TO MAKE HOMEMADE VEGAN YEAST-FREE FLATBREAD
It’s so darn easy!
Whisk the flour, baking powder, salt, and garlic powder together in a mixing bowl.
Add the olive oil and water and stir until it forms a ball of dough.
Put the dough on a floured surface and knead it for about one minute.
Tear off golf ball size pieces and roll them into flat discs on a floured surface.
Cook them in a dry skillet for about ninety seconds to two minutes per side.
For extra flavor, brush with a bit of olive oil, sprinkle sea salt and minced herbs on top.
See, can you even handle how easy this is? Trust me, try making these and you’ll never go store bought again.
My homemade vegan flatbread is also bendable, so you can use them as a wrap or a tortilla if you want. You can also dress them up with a billion different veggie arrangements and bake them in the oven. In fact, I’m going to share my very delicious Portobello mushroom flatbread recipe with you on Saturday. Get excited!
In the meantime, make a stack of yummy garlic flatbread so they’re ready to go. You can freeze them so you always have them on hand.
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No Yeast Vegan Garlic Flatbread
Equipment
- 1 skillet
- 1 stove
Ingredients
- 2 cups white whole wheat flour plus extra for rolling.
- 2 teaspoon baking powder
- ½ teaspoon ground sea salt
- 1 teaspoon ground garlic powder
- 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.
Kelly says
Made these today to go with my lentil curry soup. Used whole wheat flour (not white whole wheat) and they turned out great! Will definitely make again and add herbs for different flavor but are good just as they are as well.
Linda Meyer says
Hi Kelly! We're so happy you enjoyed them. Thank you for taking the time to let us know. 🙂 There are so many flavor profiles you can create with this recipe, have fun and enjoy!
Nina Rosner says
Hi there- can this recipe be made in advance, i.e. in the morning or day before and put in the fridge to be cooked later?
Linda Meyer says
Hi Nina, yes, wrap it in plastic wrap to keep it fresh and refrigerate until you're ready to make the bread. 🙂
Mary says
Hi! I am thinking of making these flatbreads! They sound simple but good. However, could I just use all purpose flour instead? Or do I have to use white whole wheat flour? And will the fleatbreads be very crispy and thin? Or a bit more thick and soft?
Linda Meyer says
Hi Mary, all-purpose will work, they'll just be a little softer. If you need to add more flour to get them to a solid state to form them, go ahead. They will be more thick and soft.
Faith says
Thanks for the recipe! I made the flatbread with whole wheat flour and it turned into a chocolate color dough, also It didnt rise at all and turned out after frying more like a flat roundish cracker but i topped a few with pizza topping like tapas and the family loved it!
Linda Meyer says
Hi Faith, the problem could have been the flour. White whole wheat flour is different than whole wheat. Whole wheat is heavier and more dense. Another issue could have been that the leavening is expired. I've forgotten to check the expiration on baking powder and had epic fails. LOL! I'm happy that you were able to turn it into a crispy pizza crust. That sounds delicious! 🙂
Faith says
Thanks for the reply! Well that (the flour) may be it..i just bought the baking powder a few months ago so i dont think that expired yet. I will try to make this again the future. 🙂
Linda Meyer says
Let us know how it works out. 🙂
Kaitlyn Hall says
This was so good! I made it, omitting the garlic and pepper. It was very good plain! I ended up using peanut butter, jam and hummus as the toppings and it was so good.
Linda Meyer says
Thank you so much, Kaitlyn! We're so happy you enjoyed it and made it to suit your taste. Thanks for taking the time to comment.
Tim says
My 5 year old daughter and I love making this together. The recipe is so simple, she can do most of it and I just finish the kneading and rolling. I then cook and she eats... I can recommend this for other parents with little ones and we eat the bread as it comes out of the skillet, dip it in soup or with some salad and Houmous.
Linda Meyer says
Hi Tim! Thank you, this makes us so happy to hear. As a mom and daughter team, it warms our hearts to know that you and your daughter enjoy cooking together. You're a great dad! Thank you so much for taking the time to comment. 🙂
Jenna says
I just made these and they were by far the most delicious flatbreads I’ve ever tasted! Will definitely be making them all summer.
Linda Meyer says
Thank you, Jenna! We're so happy you enjoyed them and truly appreciate that you took the time to let us know. 🙂
Rachel Wickart says
Recipe turned out well, but it was 7 ingredients, not 4. Just a niggle...
Linda Meyer says
So happy to hear it, Rachel. 🙂 We don't count salt, pepper, and water in the ingredient list because most people have those in their homes and don't have to shop for them.
Ro says
Hi Linda,
can I use coconut flour instead
Linda Meyer says
Hi Ro, unfortunately, that wouldn't work. The flatbread would turn out really dry and brittle. You could use an all-purpose gluten-free flour, but I'd add a little olive oil for fat to prevent dryness.
Jezz says
Hi there, I tried it with spelt flower and they came out bit dry and they broke. Do you have any advice on what I might have done wrong here? Thanks a lot!
Linda Meyer says
Hi Jezz, We haven't tried making this with spelt flour, so I can't really say what went wrong. You may want to try using a mix of spelt and whole wheat flour instead of just spelt. 🙂
Jari Brich says
This absolutely didn't work for me. The "dough" was way too sticky and wet. Then had to add so much flour until the texture was alright, that in the end I couldn't eat the bread because the taste was terrible. I really don't know how it worked for everyone else...
Linda Meyer says
Hi Jari,
We're sorry it didn't turn out for you. All dough will be sticky when you first mix it, that's why kneading it on a floured surface is so important. The more you knead it, the less sticky it will become. You can always sprinkle a bit more flour on the top of the dough while you're kneading it. You don't want to add too much flour because, like you said, it won't taste good. Depending on the brand of flour that you used, the moisture content in it, and the humidity level in your home, it could take up to 5 minutes of kneading the dough before it becomes stretchy and malleable. We've made these dozens of times and know that the recipe works. We hope you try it again.
Richard says
Hi Linda, I had to smile when I clicked on the Metric conversion link.
Your recipe then calls for 535.64 Kg of flour (just over half a Tonne) or 1,180 pounds and 310000 ml or 310 Ltr. or roughly 82 US Gallons of (68 Imperial Gallons) of water. Now that’s going to be a lot of Flatbreads!
Linda Meyer says
LOL! Oh my gosh, yes, that would keep me busy in the kitchen. Thank you for catching that, Richard. We're converting our recipes to a new recipe card and it's been a huge learning curve. 🙂
Poori says
Hi there, this looks like the Indian flatbread we make at home. These are called Parathas. One can use garlic, potatoes, cauliflower for stuffing as well. So spice up the mashed potato or cooked cauliflower, fill the dough and roll it into a golf sized ball with stuffing inside and then use the rolling pin like you are doing. These are so delicious
Linda Meyer says
Hi Poori! Thank you for letting us know, we haven't heard of Parathas, and they sound delicious! We're definitely going to experiment with that recipe. Thank you so much!
Mike says
I just made this for the first time today. It was so good! When I brushed a little olive oil and sprinkled some Italian seasoning on my last piece and ate that, it was incredible!
Any suggestions for possibly increasing the garlic or adding Italian seasoning to the initial recipe to give the bread a little bit more flavor? I'm thinking of doing that for the next time I make this.
Linda Meyer says
Hi Mike! Thank you so much, we're so happy you liked it. Feel free to add as much garlic powder or even fresh minced garlic, or Italian seasoning as you like. We tempered the amount of garlic powder for this recipe so people could use it as a base for other things, like pizza.
Christine @ Run Plant Based says
This sounds amazing, I'm a huge fan of flat bread and can't wait to try. Thanks!
Linda Meyer says
Awesome! Let me know what you think. 🙂
Patty Till says
The flatbread was amazing-and so easy! I topped it with hummus, roasted garlic, fresh garden tomato and avocado!
Linda Meyer says
Hi Patty! Thank you so much for taking the time to let us know. We're so happy you enjoyed them and the toppings sound delicious. 🙂
Kellie says
Hi there. Just a suggestion...maybe make some roasted garlic; purée and add that to the flatbread instead of the garlic powder? It would be good I'll bet!
Will try that when I get time to make them 🙂
Linda Meyer says
Hi Kellie! Yes, I love that suggestion. The garlic powder makes it easier for those who may not have fresh garlic. I'd love a little sauteed garlic with herbs on top too. Yum!
Diana says
Hi Linda! These flatbreads sound amazing and simple but I'm a bit confused with the directions. Steps 1 and 2 are clear but what is the other Tbs of olive oil for? Should I put olive oil in the pan to cook the flatbread in step 3? And step 4 talks about mushrooms? Is that a sneak peek to Saturday's recipe?! Thanks!
Linda Meyer says
Hi Diana! You are my hero, thanks for catching that glaring error! 🙂 Yes, the extra tbsp of olive oil and the mushrooms are for the next recipe. It's all fixed now.