No Yeast Flatbread
Author:Soft and pliable No Yeast Flatbread uses simple ingredients and is ready to eat in less than 15 minutes. This thick and fluffy bread is totally vegan, yeast-free, and delicious!
Ingredients
- 250 grams / 2 cups all-purpose flour (plain flour in the UK)
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda in the UK)
- 1 teaspoon fine salt
- 1 teaspoon white or cane sugar
- 2 tablespoons liquid oil or melted vegan butter (OPTIONAL) , (plus a bit more for brushing the flatbreads before cooking)
- 240 mls / 1 cup non-dairy milk , unsweetened and unflavoured
INSTRUCTIONS
- To a large bowl add the flour, baking powder, baking soda, salt and sugar. Mix them to combine.
- Add the optional oil to the bowl along with about ¾ of the milk. Mix well, then gradually add the remaining milk until a slightly tacky (not sticky) dough is formed. You might not need all of the milk. I start off mixing with a spoon then use a clean hand to bring it together.
- Give it a little knead together a few times in the bowl to bring it together into a smooth ball.
- Transfer the dough to a lightly floured surface and cut into 4 evenly sized pieces. Shape each one into a neat-ish ball, sprinkle the top with a little flour and roll out in a rough circle shape about ¼ inch thick. Sprinkle the top with a little more flour as you go if the rolling pin starts to stick.
- Heat a griddle, frying pan, skillet, or BBQ over medium-high heat. Pour a little oil (or melted vegan butter) in a small bowl and have it handy with a brush.
- When the pan is really hot, brush the top of one of the flatbreads with a light coat of the oil/butter (or more than one if they will fit in the pan together) and carefully lift and place oil side down in the pan or straight on the grill grates of your BBQ. As soon as it's in the pan brush the top with some more oil ready for when you flip it. Let the flatbread cook for about 3 minutes or until well coloured with dark brown spots underneath. Then flip and cook the other side for about 2 minutes or until nicely coloured.
- Remove from the pan and wrap in a clean dish towel to keep nice and soft while you cook the remaining flatbreads. Enjoy warm or at room temperature.
NOTES
Sugar-Free - The sugar is optional but recommended. Because they are made so quickly the dough hasn't much time to develop flavour and it really helps give the flavour a boost.
Oil-Free - The oil is optional. The flatbreads turn out well without any oil in the dough but it does help the texture a little and keeps them fresher for longer (oil acts as a preservative). If oil isn't used to brush them before cooking they don't colour as well. They still taste great though!
Storage - Once cool, transfer to an airtight container or plastic bag and keep for 2 to 3 days. They also freeze well for up to 3 months.
Reheating - Preheat oven to 400° F (200°C). Place flatbreads on a baking tray and sprinkle the top of the flatbread with a very light sprinkle of water. Let warm through in the oven for 3 to 4 minutes. They can also be reheated in a skillet over medium heat for about 90 seconds on each side.
NUTRITION
Serving: 1large flatbread | Calories: 315kcal | Carbohydrates: 51g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 744mg | Potassium: 342mg | Fiber: 2g | Sugar: 1g | Vitamin A: 126IU | Calcium: 171mg | Iron: 3mg
