These gluten-free and vegan flatbreads are easy to make, soft, chewy and flavourful. A tasty lunch choice, with a delicious melted garlic and parsley butter topping.
Equipment
- Mixing Bowl
- Large Spoon
- Flat Surface
- Large Bowl
- Whisk or Fork
- Small Bowl
- Non-Stick Pan
- Cooking Brush
Ingredients
For the flatbread
- 1 Tsp Baking Powder
- 200g Coconut or Soya Yogurt
- 4 Tbsp Olive Oil
- 100ml Water
- Salt & Pepper (to taste)
For the butter
- 15g Vegan Margarine
- 10g Fresh Parsley (chopped)
- 1 Garlic Clove (chopped)
- Black Pepper (to taste)
- Pinch of Chili Flakes (optional)
Method
- Mix together the flours and baking powder.
- Pour in the yogurt, oil and water and mix well with a large spoon, then use your hands to bring everything together.
- Dust a work surface with flour and knead a little. Roll into a ball, place in a bowl, cover and set aside while you make the vegan garlic butter.
- Beat together the margarine, garlic, parsley and black pepper and store in the fridge until needed.
- Divide the dough into 6 equal pieces and use your hands to flatten and pat the dough into rounds, about 3mm thick.
- Heat some oil in large non-stick pan and once hot, cook each for 2-3 minutes on each side, until puffed up and golden. Repeat.
- While still hot, brush over a little of the butter on top and allow to melt. Enjoy while still warm!
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