Easy flatbreads – these simple tortilla-style flatbreads are naturally vegan, quick to make with a few pantry ingredients and don’t require yeast. Soft and versatile, they’re ideal for wraps or for scooping up hummus.
I’ve been making these flatbreads almost weekly for months because they’re fast, forgiving and use only common ingredients. There’s no rise time since they’re made without yeast, which makes them perfect for quick lunches or last-minute meals.
They work brilliantly as a base for falafel wraps, kebabs, gyros, fajitas or quesadillas. They’re also great simply torn into pieces for dipping into hummus or other spreads. I often freeze extra rounds so there’s always something handy for a speedy meal.
What You Need
These flatbreads require only a handful of pantry staples:
Flour: White bread flour gives a slightly better texture, but plain (all-purpose) flour works well too.
Baking powder: A small amount helps keep the breads light and soft.
Salt: Regular table salt for flavour.
Olive oil: A little oil adds tenderness and flavour. Substitute sunflower, vegetable or canola oil if preferred.
Plus lukewarm water and a little oil for greasing the pan.
Method Overview
(Full quantities and step-by-step instructions are in the recipe card below.)
Combine the flour, baking powder and salt in a large bowl. Add the oil and most of the lukewarm water, mixing and adding the remainder of the water as needed until a rough dough forms. You may not need all the water.
Turn the dough onto an unfloured surface and knead for about five minutes until smooth and elastic with a slight sheen. It should feel slightly sticky at first but will become less so as you knead; add a little extra flour only if needed.
Cover the dough with a clean tea towel and let it rest for 15 minutes. Divide into eight even pieces and shape each into a ball.
On a lightly floured surface, roll one ball into a thin round roughly 20–22 cm (8 in) across, keeping the remaining balls covered so they don’t dry out.
Heat a heavy-based frying pan over medium-high heat and brush lightly with oil. When the pan is hot, add a rolled round and cook for 1–2 minutes until the underside has brown spots and the bread puffs slightly. Flip and cook for another minute until the other side has spots of colour. If the bread puffs up too much, press gently with a spatula to help it cook evenly.
Repeat with the remaining pieces, oiling the pan as needed. With practice you can roll the next flatbread while the previous one cooks to keep a steady flow.
Tips for Success
Use gram measurements with a digital scale where possible for consistent results; cup measures are less accurate for baking. Letting the dough rest makes it easier to roll out. Temperature control is important: too low and the breads dry out, too high and they burn. Aim for roughly 1–2 minutes per side and adjust the heat as needed.
Storage
Once completely cool, store the flatbreads in a sealed plastic bag with excess air removed to keep them soft. At room temperature they’ll stay fresh for 2–3 days.
Freezing
These flatbreads freeze very well. Cool them fully on the day you make them, then place in a ziplock bag or wrapped container and freeze for up to three months. To reheat from frozen, warm under a grill (broiler) or in a hot pan, turning to heat both sides.
More Vegan Bread Recipes
Explore other vegan bread ideas such as naan, challah, pretzels, Hokkaido milk bread, cornbread, brioche and pumpkin rolls.
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Easy Flatbreads
Ingredients
- 500 g (4 cups) white bread flour (or plain (all-purpose) flour)
- 1 tsp baking powder
- 1 tsp salt
- 60 ml (¼ cup) olive oil (or sunflower/vegetable/canola)
- 300 ml (1 ¼ cups) lukewarm water
- oil for greasing
Instructions
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Place the flour in a large bowl and stir in the baking powder and salt.
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Add the oil and most of the water. Mix, gradually adding the rest of the water until you have picked up all of the flour and formed a rough dough. You may not need to add all of the water.
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Turn the dough out onto an unfloured surface and knead for about 5 minutes until it is smooth and elastic and has formed a smooth skin. It should be slightly sticky at first but become less so as you knead. If it is still too sticky you can add a little bit more flour as needed.
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Cover the dough with a clean tea towel and set aside to rest for 15 minutes.
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Divide the dough into 8 even pieces and shape each piece into a ball.
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On a floured surface, roll one of the balls of dough out into a thin round about 20-22cm (8in) wide. Keep the other balls of dough covered with the tea towel to prevent them from drying out.
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Place a large, heavy bottomed frying pan over a medium-high heat and brush it with a little oil.
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Once the pan is hot, flip the round into the pan and cook for about 1-2 minutes until the underside is browned in spots. The bread should puff up as it cooks.
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Flip the bread over and cook for about another minute until that side is browned as well. Press down on it gently with a spatula if it puffs up too much to cook evenly.
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Repeat with the rest of the balls of dough, oiling the pan as needed. With practice you will be able to get into a system of rolling one flatbread out while the previous one cooks.
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Once cool, keep the flatbreads well wrapped to prevent them from going stale.
Notes
- For best results use gram measurements with a digital scale rather than cup conversions; gram weights give more consistent outcomes.
- Getting the pan temperature right may take a go or two. Aim for 1–2 minutes per side and adjust the heat if the breads are cooking too slowly or browning too quickly.
