Fluffy vegan yogurt flatbreads

Flatbreads are one of the easiest and most versatile breads to make. With their airy texture and delicious flavour they make everything you serve them with just that bit better, whereas they can be whipped up with minimal effort and no special equipment. A few simple ingredients, a few minutes and a frying pan are all it takes to wow your guests and please your tummy.

The recipe below makes delicious, neutral-flavoured flatbreads to serve with dips and drinks or as a side with soup or falafel. They can be used as wraps with chili and roasted sweet potato, or as pittas stuffed with pulled jackfruit. And they make a wonderful, quick pizza base, topped with just about anything, from hearty tomato sauce, corn and artichokes, to my smoky flatbread pizzas with baba ganoush and roasted veg.

Starting from the basic recipe, you can flavour the flatbreads to your own liking. Try ground cumin, turmeric and nigella seeds to flavour the dough, for example, or fry the breads in chili or garlic flavoured oil for some extra punch. Adding blanched and chopped spinach to the dough ups their nutritional value as well as their visual interest. Once you let your creativity loose, there’s no end to how you can use these little breads. And that’s what makes them so much fun. Whatever way you make them, I hope you’ll enjoy them as much as we do!

flatbreads

Flatbreads  – makes 10

Ingredients

  • 400 g self-raising flour
  • 1 tsp. baking powder
  • pinch of salt
  • 300 g coconut yogurt

flatbreads

Preparation

In a large bowl, mix the flour with the baking powder and the salt. Stir in the coconut yogurt, then mix with your hands until the dough comes together.

Knead the dough for 5-8 minutes until it is smooth and elastic. You want it to be moist, but not sticky. When sticky, add a little flour; when crumbly, add a few drops of water.

Wrap the dough in cling film and leave it to rest in the fridge for 10-15 minutes, or until ready to use.

Heat a frying pan over a medium heat and brush it thinly with sunflower oil.

Divide the dough into 10 pieces. Depending on how many will fit in your pan, roll out 1 or 2 pieces into thin oval shapes. If the dough is just right, you won’t need any extra flour; if it does stick, lightly dust the work surface and the rolling pin. Place the rolled dough into the pan and fry for 2 minutes until the bread inflates and the lower side is golden. Flip and fry for another minute until golden and done on both sides.

Transfer to a plate and repeat with the remaining dough. Cover the warm flatbreads with cling film if you want to use them as soft wraps, or keep them uncovered if you want them to crisp up.

Serve the flatbreads right away with dips and drinks, as a side to go with soup or falafel, as wraps filled with chili and roasted sweet potato, or as a base for pizza.

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