Just because you can’t find yeast does not mean you have to be left out of the self-quarantine bread making game! If you have flour, baking powder, salt, and olive oil, you can make this easy vegan flatbread recipe in less than 30 minutes.
I’ve made the flatbread dough with non-dairy milk (oat milk, specifically) and water and both batches turned out delicious. I do think the non-dairy milk makes the flatbread a little bit softer and chewier, but water is definitely okay to use if that’s all you have.
I set out to make an easy skillet flatbread recipe that could be used for a bunch of different applications. Here are a few ideas:
- Wrap or Sandwich: Use vegan flatbread as a wrap or sandwich bread. Fill it with your favorite veggies, plant-based proteins (like tofu, tempeh, or seitan), and vegan condiments for a quick and portable meal.
- Pizza Crust: Make mini vegan pizzas by using flatbread as a crust. Top it with tomato sauce, vegan cheese, and a variety of toppings like mushrooms, bell peppers, olives, and onions.
- Dipping Bread: Cut vegan flatbread into strips or triangles, bake them until crispy, and use them for dipping into hummus, guacamole, salsa, or your favorite vegan dip.
- Quesadillas: Make vegan quesadillas by adding vegan cheese, veggies, and optionally plant-based protein between two flatbreads. Cook them in a pan until the cheese melts and the flatbread is crispy.
- Taco Shells: Fold or shape flatbread into taco shells, then fill them with your favorite vegan taco fillings like seasoned beans, lettuce, tomatoes, and vegan sour cream.
- Roll-Ups: Create roll-ups by spreading vegan cream cheese, pesto, or other spreads on flatbread, then add sliced veggies, greens, and any other fillings you desire. Roll it up and slice into bite-sized pieces.
- Flatbread Chips: Cut flatbread into chip-sized pieces, season them with herbs and spices, and bake until crispy for a tasty snack.
- Wraps and Burritos: Make vegan wraps or burritos using flatbreads. Fill them with rice, beans, veggies, and your favorite sauces.
- Sides for Soups and Stews: Serve vegan flatbread as a side with soups, stews, or curries. It can be a great alternative to traditional bread or rolls.
- Sweet Dessert: Use flatbread as a base for sweet desserts. Spread vegan chocolate spread, fruit preserves, or nut butter on flatbread, then add sliced fruits like bananas or strawberries and fold it in half.
- Breakfast Flatbreads: Create breakfast flatbreads by adding vegan scrambled eggs, avocado, salsa, and vegan cheese for a hearty morning meal.
- Vegan Gyros or Shawarma: Use flatbread to make vegan gyros or shawarma wraps by filling it with seasoned plant-based proteins, sliced tomatoes, cucumbers, onions, and vegan tzatziki sauce.
- Vegan naan bread option: Pair with Indian food as a vegan naan bread option
- Herbed flatbread: Add your favorite fresh herbs to the dough, just before cooking.
- A simple snack: Serve with a drizzle of olive oil and balsamic glaze.
This homemade flatbread is pillowy soft and best enjoyed fresh and warm, straight from the skillet.
You can make a double or triple batch of this easy flatbread recipe and stash them in the freezer for a rainy day. Just reheat them in a warm skillet on the stovetop or pop them in the oven for a couple of minutes and enjoy.
This is a recipe I hope you’ll come back to again and again for all of your flatbread needs. It’s so simple and the results are unbelievably delicious!
How to make this skillet flatbread
This flatbread comes together quickly, so start by gathering all of your ingredients: flour, baking powder, olive oil, salt, and non-dairy milk (or water).
Whisk the dry ingredients together in a large bowl.
Then whisk you wet ingredients together in a separate bowl.
You'll then add the wet ingredients to the dry. Start by mixing with a wooden spoon or spatula and then use your hands when it gets too thick to use the spoon.
You don't want the dough to be too sticky wet or dry and crumbly. It should be smooth and easy to work with. Once you have the consistency correct, cover the dough and let the dough rise for 10 minutes.
It's all downhill from here! Dive your dough into 4 equal sized balls. Roll each dough ball out on a floured surface into something loosely resembling a circle.
Heat a little olive oil in a cast-iron skillet and cook your flatbreads for about 3-4 minutes on each side. You'll see them start to get nicely browned and large bubbles form.
Easy Skillet Flatbread FAQs
Yes! Just let your cooked flatbread cool completely (perhaps on a baking tray or cooling rack), before transferring them to an airtight container for freezing. I like to put a small piece of parchment paper between each one to make sure they don't stick together.
Water works just fine, but any non-dairy milk would be a good substitute for oatmilk.
Yes! You can definitely make a large batch and we recommend it! This recipe easily doubles or even triples. In the recipe card below, you'll find options for 2x and 3x versions of this recipe.
This Easy Skillet Flatbread Recipe is so delicious and versatile. No yeast needed! Perfect as a pizza crust, hummus dipper, and for enjoying with soup.Print
This Easy Skillet Flatbread Recipe is so delicious and versatile. No yeast needed! Perfect as a pizza crust, hummus dipper, and for enjoying with soup.
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup unsweetened non-dairy milk or water
- Whisk the flour, baking powder, and salt together in a large mixing bowl.
- Whisk the olive oil and non-dairy milk or water together in a small bowl.
- Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to form it into a soft ball. If the dough is too sticky, add a bit more flour (I added another tablespoon). If it’s crumbling and not holding together, add another teaspoon of water.
- Place the dough in the bowl and cover with a kitchen towel. Let it rest for 10 minutes.
- Divide the dough into four equal pieces and roll into balls. Use a rolling pin or the palm of your hand to flatten each ball into 6-inch diameter rounds, about ¼-inch thick.
- Pour a teaspoon of olive oil into a skillet and warm over medium low heat. Working one at a time, cook the flatbreads for 3 to 4 minutes on each side, until golden brown, adding more olive oil to the pan as needed.
- Enjoy the flatbreads warm or cool them to room temperature and store in the fridge or freezer.
Store leftover flatbreads in the freezer for several months or in the fridge for up to a week.
Nutrition info was created using Oatly oat milk.
- Serving Size: 1 flatbread
- Calories: 249
- Sugar: 1 g
- Sodium: 598.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 1.6 g
- Protein: 5.2 g
- Cholesterol: 0 mg
Keywords: easy flatbread recipe, easy skillet flatbread recipe, easy vegan flatbread