These easy vegan flatbreads are wonderfully soft and finished with a garlicky herb “butter”. Cook them in a frying pan or on the BBQ and serve with curries, stews or your favourite vegan BBQ dishes.
Eating with your hands — tearing, scooping, piling and wrapping — makes a meal feel relaxed and social. These soft flatbreads are perfect for that: no knives or forks required, just hands. They’re quick and simple to prepare, and you probably already have the ingredients in your pantry. Make a batch at the weekend with the kids, enjoy some right away and freeze the rest for later.
A dairy-free yoghurt gives the dough a subtle tang and keeps the breads tender. You can cook them in a dry frying pan or on the BBQ; they puff up and char in places, which adds great texture and flavour. A brush of melted dairy-free margarine infused with garlic and a scattering of fresh herbs makes them irresistible.
👩🏽🍳 What can I serve with my flatbreads?
These flatbreads are versatile and pair well with many meals. Ideas:
- Vegan BBQ — Cook them on the grill for 1–2 minutes each side and serve with grilled vegetables, vegan burgers or sausages alongside coleslaw and potato salad.
- Mexican-style — Use as soft wraps for fajitas, piled with vegan chilli, salad and guacamole.
- Indian feast — Serve with a variety of curries and rice. See the flavour variations below for an Indian twist.
- Quick pizza — Part-cook in a hot pan, top with passata, veg toppings, vegan pesto and mozzarella, then finish under a hot grill for a minute or two.
How will you serve yours?
👩🏽🍳 What you need
Ingredients
Self-raising flour and baking powder — This is a no-yeast recipe. The light rise and characteristic bubbles come from the self-raising flour and the extra baking powder. If you only have plain flour, add ½ teaspoon baking powder per 100g plain flour (for this recipe use 260g plain flour + 1 ¾ teaspoon baking powder in total).
Dairy-free yoghurt — Use an unsweetened coconut, soya or oat yoghurt. It adds a gentle tang and keeps the dough soft.
Salt — Don’t skip it; salt balances the flavours. The recipe uses ½ teaspoon for six flatbreads, but adjust to taste.
Olive oil — Adds softness and pliability so the breads fold easily. Omit if you prefer a crisper result; any neutral oil will work, though olive oil adds flavour.
Dairy-free block margarine — Use a block-style margarine (not a watery tub) for the garlic “butter” so it melts smoothly. Examples include plant-based block margarine.
Garlic — Fresh garlic gives the best flavour; use jarred chopped garlic if short on time.
Fresh herbs — Choose herbs to match your meal: coriander for curries, parsley and thyme for stews, or coriander and mint for North African dishes.
Equipment
No special tools are required — just a bowl, a frying pan and your hands. A heavy cast-iron skillet works especially well for charred marks, but any dry frying pan will do.
👩🏽🍳 Flavour variations
Once you’ve made the basic flatbreads you can quickly adapt them to complement different cuisines:
- Indian — Add 1 teaspoon turmeric and 1 teaspoon cumin seeds to the flour. Brush with garlic margarine and scatter with coriander to serve.
- Mexican — Add 1 teaspoon ground cumin and 1 teaspoon dried oregano to the flour; stir 1 tablespoon tomato purée into the yoghurt. Finish with garlic margarine and coriander.
- Moroccan — Add ½ teaspoon ground cinnamon, ½ teaspoon ground coriander and ½ teaspoon paprika to the flour. Serve with garlic margarine and coriander.
- Italian — Add 1 teaspoon dried oregano to the flour and 1 tablespoon sun-dried tomato paste (or tomato purée) to the yoghurt. Brush with garlic margarine and scatter with fresh basil.
❄️ Can I freeze my flatbreads?
Yes. Freeze the rolled-out, uncooked flatbreads rather than cooked ones. Layer sheets of greaseproof or baking paper between each flatbread and freeze. Cook from frozen, allowing an extra minute or two per side when needed. This is especially handy in BBQ season when you can pop frozen flatbreads straight on the grill.
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📖 Recipe
Vegan Flatbreads
Kate Ford | The Veg Space
Ingredients
For the flatbreads:
- 260 g self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 260 g unsweetened dairy-free yoghurt (coconut, soya or oat)
- 1 tablespoon olive oil
For the garlic & herb butter:
- 30 g dairy-free block margarine
- 2 garlic cloves, peeled and crushed
- Fresh herbs, chopped (parsley, coriander, thyme or mint)
Instructions
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Tip the flour, salt and baking powder into a large bowl.
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Combine the dairy-free yoghurt and olive oil in a separate bowl.
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Mix wet and dry ingredients to form a soft, smooth dough. If it’s too dry add a splash of dairy-free milk; if too sticky, add a little more flour.
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Melt the dairy-free margarine in a small bowl and add the crushed garlic. Set aside to infuse.
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Tip the dough onto a floured surface and divide into six equal pieces. Roll each into a ball.
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Roll each ball out with a floured rolling pin until a few millimetres thick.
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Heat a dry frying pan over medium-high heat and cook each flatbread for 1–2 minutes per side. Reduce heat if bubbles char before the dough cooks through.
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Remove from the pan, brush with garlicky margarine and sprinkle with chopped herbs just before serving.
Video
Nutrition
Calories: 244 kcal
Carbohydrates: 36 g
Protein: 6 g
Fat: 8 g
Sugar: 2 g
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