Fresh and soft homemade flatbread with fresh herbs, great for sandwich wraps or dipping.
Can I get a hell yeah for bread!? Whoever invented it, thank you. I know it’s not exactly the healthiest food but it’s just SO tasty right? And if I add some herbs in there, that makes it a little more healthy, right?
Many of us just buy bread from the grocery store so making your own flatbread might seem like a daunting task.
But it’s actually much easier than you might think! And you don’t even need to turn on your oven for this one.
How to make this Herbed Flatbread:
In a medium bowl, combine the yeast, flour, coconut sugar, salt, and chopped herbs. Next get the warm water ready, but how do you know how warm your water should be?
This article describes it well. Put your hand in the stream of water from the faucet. The water should be hot enough where it stings your hand, but you should still be able to leave your hand under the running water. If you have a thermometer, even better. It should be right around 110 degrees.
Add the warm water, 1 teaspoon olive oil and stir until the dough forms into a ball. You might need to add a tiny bit more water, if necessary (start with a 1/2 teaspoon at a time- too much will ruin the dough fast- trust me).
Transfer dough to a cutting board and knead with your hands until the dough is smooth.
Coat the bowl with olive oil, transfer dough and cover with a damp cloth or plastic wrap. Leave to rise, about 1 hour, or until the dough has doubled in size.
Remove from the bowl and transfer the dough to a cutting board; punch the dough and knead lightly into a smooth roll. Cut into 6 pieces of dough and roll out each dough with a rolling pin, into a flat circle, about 6 inches in diameter.
Heat a large skillet to medium high heat for 5 minutes. Lightly grease pan with olive oil (I like to use spray) and add flatbread one at a time.
Cook for 2 to 2 1/2 minutes on each side, flip and cook another 2 to 2 1/2 minutes. Both sides will be browned. Repeat, adding more oil if necessary, until all flatbreads are cooked. Makes 6 flatbreads.
Also, notice the rolling pin my sister Laura got me as a gift. Could it BE any cuter?!
To store, wrap the flatbreads in plastic wrap or in a plastic bag or airtight container. These flatbreads will last in the fridge for a few days, but they are best served fresh. To reheat, I recommend cutting the flatbread in half and putting in the toaster!
If you make these Vegan Blueberry Muffins, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Herbed Flatbread (Vegan)
Pin RateIngredients
- 1 package - 2 1/4 teaspoons active dry yeast
- 2 cups all purpose flour
- 1/2 teaspoon coconut sugar - brown or white sugar works too
- 1/2 teaspoon salt
- 1/3 cup chopped herbs - basil, parsley, oregano, thyme
- 1 teaspoon olive oil + extra for coating bowl and pan
- 3/4 cup warm water - see note below
Instructions
- In a medium bowl, combine the yeast, flour, coconut sugar, salt, and chopped herbs. Add warm water (see note below) and 1 teaspoon olive oil. Stir until the dough forms into a ball. Transfer dough to a cutting board, and knead with your hands until the dough is smooth.
- Coat the bowl with olive oil, transfer dough to the bowl and cover with a damp cloth or plastic wrap. Leave to rise, about 1 hour, or until the dough has doubled in size. Remove dough from the bowl and transfer again to a cutting board. Punch dough and knead lightly into a smooth roll. Cut into 6 pieces of dough and using a rolling pin, roll out each dough into a flat circle, about 6 inches in diameter.
- Heat a large skillet to medium high heat for 5 minutes. Lightly grease pan with olive oil and add flatbread one at a time. Cook for 2 to 2 1/2 minutes on each side, flip and cook another 2 to 2 1/2 minutes. Both sides will be browned. Repeat, adding more oil if necessary, until all flatbreads are cooked. Makes 6 flatbreads.
- To store, wrap the flatbreads in plastic wrap or in a plastic bag or airtight container. These flatbreads will last in the fridge for a few days, but they are best served fresh. To reheat, I recommend cutting the flatbread in half and putting in the toaster!
Kathryn says
Flatbreads, well any time of bread wins me over! Thanks for sharing, looks delicious!
Kathryn | nimblenote.blogspot.com
Christin says
Thank you Kathryn! =)
DylanM says
Holy cow this flatbread looks like bread heaven. Can’t wait to make it!
Christin says
Yay, thanks! =) I hope you love it!