SIGN UP TO RECEIVE MY 6 TIPS FOR STARTING A PLANT-BASED DIET.
Nut free, Snacks, Under 400 calories, Vegan Recipes

Herbed Homemade Flatbread

Fresh and soft homemade flatbread with fresh herbs, great for sandwich wraps or dipping.

Herbed Flatbread | via veggiechick.com #vegan

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? I’m going to say yes.

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.

Herbed Flatbread | via veggiechick.com #vegan

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?!

Herbed Flatbread | via veggiechick.com #vegan

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!

Print

Herbed Flatbread (Vegan)

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 flatbreads
  • Category: Vegan

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

*To get the warm water the right temperature (110 degrees) without a thermometer, 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.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

1 Comments

  • Holy cow this flatbread looks like bread heaven. Can’t wait to make it!

    Reply
    • Yay, thanks! =) I hope you love it!

      Reply
  • Flatbreads, well any time of bread wins me over! Thanks for sharing, looks delicious!

    Kathryn | nimblenote.blogspot.com

    Reply
    • Thank you Kathryn! =)

      Reply

Write a comment

Free PDF

Subscribe to receive my
{FREE} 6 Tips for Starting a Plant-Based Diet + 
recipes direct to your inbox.