Vegan Flatbread (2 Ingredients!)
This vegan flatbread is soft, fluffy, and tender on the outside, you won't believe it has no yeast! 2 ingredients and ready in 5 minutes!
Ingredients
- 1 3/4 cups self rising flour
- 1 cup vegan yogurt * See notes
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine your flour, yogurt, and salt. Mix very well, until a thick dough remains. Using your hands, knead the dough until smooth and form a ball of dough.
- Lightly flour a kitchen surface. Transfer the ball of dough onto the floured surface. Divide the dough into 8 portions. Using a rolling pin, roll out the dough until flat and a circular shape.
- Place a non-stick pan over medium heat. Once hot, place the flatbread dough on top and cook for 4-5 minutes, before flipping and cooking for a further 3 minutes. Remove from the heat.
- Repeat the process until all the dough is used. Once all the flatbread is cooked, serve or let them cool completely.
Notes
* Any plain vegan/dairy free yogurt can be used. I used coconut yogurt.
TO STORE: Leftover flatbread can be stored at room temperature, covered, for up to 3 days. If you'd like them to keep longer, store them in the refrigerator.
TO FREEZE: Place flatbread in a ziplock bag and store in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 117kcalCarbohydrates: 23gProtein: 4gFat: 1gSodium: 77mgPotassium: 27mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 4mgCalcium: 42mg
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