Easy Flatbread
A soft and pillowy flatbread, substantial enough to hold an array of fillings for sandwiches, wraps, toasted flatbread chips, pizza, and more!!
Equipment
- stand mixer
- stovetop
Ingredients
- 1¾ cups flour*
- 1 tsp yeast
- 1 Tbsp softened vegan butter** optional
- ¾ cup warm plant milk
- ½ tsp salt*** optional
Instructions
- Combine the flour and yeast in the bowl of your stand mixer.
- Using the dough hook, add in the remaining ingredients and mix on low speed until fully incorporated. The dough should start pulling away from the side of the bowl. Continue mixing or kneading the dough on low speed for 4-5 minutes.
- Cover the bowl with a heavy clean kitchen towel or plastic wrap and allow dough to rest for 1-2 hours, until doubled.
- Remove the dough and divide evenly into 6 to 8 pieces and shape each into a round ball. Place each ball back into the bowl and allow to rest for 10 minutes.
- Meanwhile, preheat a heavy skillet on medium-low heat (I use a 2-3 setting on my gas stove).
- Dust a silicon mat or parchment paper with a little flour. Place a dough ball in the center and roll out thin with a rolling pin, to desired size and thickness, about 6-8 inches in diameter, depending on your preference.
- Carefully pick up the dough and place it on the preheated skillet. Cook for 2-3 minutes on each side, depending on thickness and heat. You may need to turn your flatbread over a couple of times to prevent it from scorching or burning. Increase your heat if they aren’t cooking quickly enough and reduce the heat if they’re cooking too quickly.
- Place in a clean kitchen towel. Cover and repeat with the remaining dough balls, placing each in a stack under the kitchen towel. This will ensure the warm steam keeps the flatbread nice and soft.
- Store on the counter in an air-tight container or plastic bag once completely cool, up to 3 days.
Notes
* I like using King Arthur white whole wheat flour. You can also get really great results by using a combination of whole wheat and white flours. Feel free to use your favorite flour or flour blend.
** You can use a neutral oil in leu of the vegan butter. You can also omit the butter or oil altogether. I normally do not include oil or butter in my bread, but it does lend to a more flavorful and softer dough and finished flatbread.
*** I do not use salt, but many prefer their bread with salt, so it remains an option.
These flatbreads are best served fresh but will store in an air-tight bag or container for 2-3 days.