Vegan flatbread

I am a little bit surprised that it has taken me so long to make a post about vegan flatbread. I mean they are

• Easy to make
• Great as a side dish
• Contains no yeast

Besides that they also taste great! I use this recipe whenever I make red lentil soup, chickpea chili or any other dish that can be scooped up with bread.

Why not call it vegan naan bread you ask? Well, I guess you could. There are some key differences though. Naan bread are traditionally made with a bit of yeast and yoghurt and then baked on the inside of an extremely hot tandoori oven. I, like most people, don’t have a tandoori oven in my kitchen, so I have to do with a regular frying pan.

How to make vegan flatbread

First add the flour to a bowl and then chop or tear the non-dairy butter into small pieces. Pour the baking powder and salt on top and start pinching the butter into the flour mix to create a grainy mass.

Lastly pour in the plant milk of your choice and knead the dough into a ball.

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Depending on the type of non-dairy butter you use, you might want to put the dough in the refrigerator at this point. The dough should not be sticky and you should be able to handle it without the dough sticking to much to your hands.

Pour a little flour on a work bench, or as in my case, the kitchen bench and divide the dough into small balls. Put a frying pan on the stove and heat it up, flatten the dough balls with a rolling pin and fry the breads in the dry pan for about a 2-3 minutes on each side.

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Take care and be safe!