Our pan-fried Vegan Flatbread Recipe is light and fluffy and so quick to make! With this sure-fire recipe, you can conjure up the perfect side dish for hot curries and crunchy salads.
Vegan flatbread is a type of bread that is made without any animal-derived ingredients and is suitable for vegans. It is typically made with flour, water, and a leavening agent, such as yeast or baking powder, and it may also include other ingredients, such as herbs, spices, or seasonings. Vegan flatbread can be enjoyed on its own, or it can be used as a base for sandwiches, wraps, or other dishes.
There are many different variations of vegan flatbread, and the specific ingredients and flavors will depend on the specific recipe that you are using. Some common types of vegan flatbread include naan, pita, chapati, and roti. Vegan flatbread can be made at home or purchased at a bakery or grocery store. It is a versatile and delicious option for those following a vegan diet or looking for a healthier bread alternative.
Best Vegan Flatbread Recipe
Ingredients
Servings: 6 Preparation:30 minutes Cooking time: 10 minutes Calories: 254 Fat: 7g
60 ml lukewarm water
4 g dry yeast
1 tsp agave syrup
100 g soy yoghurt
2 tbsp olive oil
1 tsp sea salt
300 g wheat flour or spelt flour
5 tbsp olive oil (for frying)
Instructions
Mix the water, dry yeast and agave syrup and set aside for 10 minutes. This will activate the yeast and you should see small bubbles on the surface. Then add the soy yoghurt, sea salt, olive oil and flour and knead the whole thing for 5 minutes with the dough hook of the food processor or your hands to form a velvety dough. The dough is ready when it comes away from the side of the bowl and feels soft. Cover with a kitchen towel and leave to rise in a warm place for 60 minutes.
The dough is ready for the next step when it has approximately doubled in volume.
In the meantime, for the garlic butter, peel the garlic and either chop or press it. Melt the vegan butter with the garlic and salt in a small saucepan over a low heat. Remove from the heat and leave to stand until the first patties are ready.
Transfer the dough from the bowl to a lightly floured work surface and divide into 6 equal pieces. Shape each piece again slightly round and then roll out into thin oval patties. Use just enough flour so that the dough does not stick to the work surface.
Coat the hot pan with a thin layer of olive oil and fry the naan until golden brown on both sides. The patty can be turned the first time when the surface of the dough forms small bubbles. Before turning, brush the still “unfried” side with a little olive oil. Remove from the pan.
Would you like to join our Pinterest page, where many delicious and simple recipes are shared every day?
Ingredients
- 60 ml lukewarm water
- 4 g dry yeast
- 1 tsp agave syrup
- 100 g soy yoghurt
- 2 tbsp olive oil
- 1 tsp sea salt
- 300 g wheat flour or spelt flour
- 5 tbsp olive oil (for frying)
Instructions
- Mix the water, dry yeast and agave syrup and set aside for 10 minutes. This will activate the yeast and you should see small bubbles on the surface. Then add the soy yoghurt, sea salt, olive oil and flour and knead the whole thing for 5 minutes with the dough hook of the food processor or your hands to form a velvety dough. The dough is ready when it comes away from the side of the bowl and feels soft. Cover with a kitchen towel and leave to rise in a warm place for 60 minutes.
- The dough is ready for the next step when it has approximately doubled in volume.
- In the meantime, for the garlic butter, peel the garlic and either chop or press it. Melt the vegan butter with the garlic and salt in a small saucepan over a low heat. Remove from the heat and leave to stand until the first patties are ready.
- Transfer the dough from the bowl to a lightly floured work surface and divide into 6 equal pieces. Shape each piece again slightly round and then roll out into thin oval patties. Use just enough flour so that the dough does not stick to the work surface.
- Coat the hot pan with a thin layer of olive oil and fry the naan until golden brown on both sides. The patty can be turned the first time when the surface of the dough forms small bubbles. Before turning, brush the still "unfried" side with a little olive oil. Remove from the pan.
If you like our recipe, would you please support us by sharing it?
