16 Mar Easy Vegan Flatbreads
- Maple Syrup: You can substitute this for another sweetener, such as a teaspoon of white granulated sugar. I just find that syrup mixes better in wet ingredients, whereas sugar doesn’t dissolve.
- Chilled water: If the water from the tap runs really cold, great use that, otherwise place the water in the fridge to get even colder. You need cold water to prevent the premature denaturing of those lovely proteins in the flour, ensuring the dough will not get dense when it rests; this will lead to light and fluffy, chewy flatbreads.
- Dough consistency: You want the dough to be a little sticky but not too sticky. You may have to add more flour if the dough is too wet. Keep sprinkling the flour over the top in increments of 20g until you get something easier to work with.
- Flour your surface: Because the dough is quite sticky, you will need to flour your work surface a lot. Flour your surface before you add the dough, flour the dough itself, flour the rolling pin, flour your hands, flour your face! Add as much flour as you need to work with it.
- Rolling your dough: When rolling out the dough, flip it over now and then to ensure it doesn’t stick to the board. If you want a circular flatbread instead of the rustic ones here, make one even roll, turn the dough 45 degrees, apply another even roll, turn again and repeat.
- Garlic: You can turn these into garlic flatbreads by thinly slicing some garlic and poking them into the rolled out flatbread then cook
- Croutons: As it is fresh homemade bread, they are bound to go slightly stale the next day, although still great as is, turn them into croutons!
Easy Vegan Flatbreads
Flatbreads without all the faff. Just simple floury, doughy flatbread. Goes great on its own with olive oil and balsamic vinegar or for a kebab/gyro or with a curry.
Servings: 4 Flatbreads
- 280 g All-purpose flour
- 1.5 tsp Baking powder
- 1 tsp Sea salt
- 175 ml Chilled water
- 2 tbsp Extra virgin olive oil
- 1 tsp Maple syrup (or other sweeteners)
- 2 tbsp Parsley, minced
Making the dough
- Start by getting your 175ml of cold water in the fridge to get it even colder
- Weigh the flour in a medium to large bowl and add in the baking powder and salt. Give it a good mix, so it is all evenly distributed
- Remove the water from the fridge, add to the water the maple syrup and oil, give it a good whisk
- Create a well in the middle of the flour mix, pour in the wet ingredients and start to combine them
- Make sure all the flour at the bottom is mixed in. The dough will be a bit sticky but not REALLY sticky. If so, start by sprinkling flour over the dough in increments of 20g.
- When it is less sticky, slightly dampen a clean tea towel and place it over the top of the bowl
- Let the dough rest at room temperature for 15 minutes
Preparing the flatbread
- Once the dough has rested, remove the tea towel and cut the dough into 4 even parts
- With your hands, roll one of the parts into a ball, then on a heavily floured work surface, place the dough and flatten/slightly squish with your palm to make a circular puck
- Flour your rolling pin as well as on top of the dough and start rolling the dough out
- Try and apply equal pressure throughout to get an even distribution; don't worry about keeping it circular (it'll just look more rustic)
Cooking the flatbread
- Heat a large pan or griddle pan (to get those nice lines) over medium heat
- Apply oil to one side of the flatbread. A pastry brush or spray bottle helps apply it
- Cook the flatbread for 1-2 mins, oil the other side and flip it, cooking for another 1-2 mins
- Garnish with some more oil and minced parsley
Syrup used can be found here The above links are affiliate links meaning that at no additional cost to you, if you purchase the item I'll earn a little something too. I only recommend products I use and know are top notch.