These delcious 3-ingredient gluten-free vegan flatbreads are ready in just 5 minutes, contain just 99 calories per serving, and are made entirely from simple, cheap ingredients.
Course bread, carbohydrate side dishes, dinner, lunch, Main Course, plant protein, Side Dish, Snack
Cuisine Italian
Servings 4
Calories 98.8kcal
Equipment
Air Fryer
Oven
Pan
Ingredients
100gGluten-Free Flour(I Used Gluten-Free Self Raising Flour)
90gVegan Yogurt(I Used Soya Yogurt)
1TeaspoonBaking Powder
½TeaspoonSalt(Optional)
Instructions
Mix together the flour, baking powder, and salt (if using) in a large mixing bowl. Stir the dry ingredients.
Add the yogurt and mix until the dough comes together in a ball. If it doesn’t come together, add 1 tablespoon more of flour and mix. Repeat until it comes together.
Divide the dough into 4 pieces.
Roll each piece of dough into a ball.
The dough can get a little sticky so we are going to use a trick to roll out the dough without it sticking to the rolling pin. Add each ball of dough to a large piece of greased parchment paper. Add another piece of greased plastic wrap or greased parchment paper on top of the dough. Use a rolling pin to roll the dough into a flatbread shape. Carefully remove the wrap or paper from the top of the dough by peeling it back slowly.
Alternatively, you can use greased disposable gloves to shape the dough.
Follow the instructions below to bake the flatbread in an air fryer, oven or cook in a pan.
Air Fryer
Add the shaped dough with the attached parchment paper directly into your air fryer so that the dough is sitting on top of the parchment paper inside the air fryer basket. If you don’t add it to parchment paper it will fall down the holes in the basket. Make sure none of the flatbreads are touching each other. You might have to bake them in batches depending on how big your air fryer is.
To add extra crispiness and golden color, spray the flatbreads with oil spray (optional).
Bake at 180C/ 360F for 3-6 minutes or until the flatbreads have a nice crispness and a slight golden color.
Oven
Preheat the oven to 180C/ 360F.
Add the shaped dough with the attached parchment paper directly onto your baking tray so that the dough is sitting on top of the parchment paper. Make sure none of the flatbreads are touching each other.
To add extra crispiness and golden color, spray the flatbreads with oil spray (optional).
Bake for 6-10 minutes or until the flatbreads are hard to the touch on the outside and have a slight golden color.
Pan
Spray a large non-stick frying pan with oil or skip the oil if you prefer. Add to a high heat.
Remove the pan from the heat for safety reasons while you get the flatbread into the pan.
Make sure you are able to easily hold the flatbread in your hand without it folding over and sticking to itself. If it crumples up you can always re-roll it. I do this by sliding the flatbread straight off the surface and onto my hand to keep it flat.
Carefully and quickly turn the flatbread dough upside down into the pan so the parchment paper is now on top of the flatbread.
Carefully peel off the parchment paper which is now on top of the flatbread.
Cook for 1-2 minutes on each side until golden or until you are able to easily flip the flatbread without it sticking to the pan because it has hardened. Cook for 1-2 minutes on the other side.
If you want chargrilled marks make sure your heat is high, and use a ridged griddle pan for nice lines on the flatbread.
To Serve
Add the flatbreads to a cooling rack. These flatbreads are lovely spread with a little vegan butter and fresh parsley.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container but it is best eaten the same day. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in an air fryer or oven.Nutritional Information: The nutritional information is for one serving of the entire recipe.Ingredient SwapsAlmost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.