Spicy Vegan Flatbread

Course: Side Servings: 8

Prep time: 1 hour 15 min Cook time: 5 min each

Difficulty level: Easy

VEGAN

Author: Jennifer Sargison

FLATBREAD 2.jpg

These flatbreads are incredibly easy to make and so much nicer than shop bought breads, they also look really impressive!

They are made using vegan yoghurt which makes them taste really rich and buttery. They are also soft, fluffy and light.

Perfect to use as wraps and stuffed with a variety of fillings or they can also be used along side a curry, stew or lentil dishes

They are best eaten straight away or within a couple of days, they also freeze really well so if you make a big batch you can freeze them to enjoy another day.

Ingredients

300g Self-raising flour

1 Teaspoon salt

1 Teaspoon baking powder

1 Teaspoon hot paprika

300g Dairy free yogurt (I used coconut collaborative)

Olive oil (to coat before griddling)

Method

  • Simply pop all of the ingredients into a large bowl and mix together to form a ball.

  • Once a ball has been formed pop it onto a floured surface and knead for 10 minutes.

  • Pop the ball back into the mixing bowl cover with a clean tea towel and leave the dough to rest for 1 hour

  • After an hour divide the dough into eight pieces and roll each piece out to form a circle (about the size of a small dinner plate) You may need to use some extra flour if the dough is sticky.

  • Prepare a griddle pan by heating it up, it will need to be really hot so you get some nice colour on the flatbread.

  • Brush each side of the flat bread with the oil and fry on the griddle for around 2 minutes each side or until nicely browned and charred.

If you do make this then I hope you love it

Any thoughts or comments?

Please leave your message below and I’ll get back to you

Big love, Jen

All Recipes, Sides DipsJennifer SargisonLove Vegan by JenniferFLAT BREAD, vegan flat bread, bread and dipsComment