Garlic Herb Flatbread

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Stack of our healthy vegan flatbreads made with garlic and herbs

You guys, homemade flatbread! And it’s so easy and delicious.

How had I never tried this before? Let’s get in the kitchen and make bread together, shall we?

Ingredients for making healthy vegan flatbread wraps with spelt flour

This recipe is a reader request. After sharing my Chickpea Shawarma Sandwich, which is wrapped in pita bread, someone requested I share my take on a simple, homemade flatbread recipe. I couldn’t have agreed more! So, I got to work.

Bowl of freshly risen dough for making vegan spelt flatbread

This recipe is so simple, requiring just 8 ingredients1 bowl, and easy-to-master methods. Plus, it gets a wholesome touch with the addition of spelt flour, which adds nutrients as well as a slightly nutty flavor.

If you’ve had any trouble making bread in the past, flatbread is a great place to start.

For one, there’s no baking involved, which simplifies the cooking process. And once you’ve mastered the rise (and trust me, you totally can), all that’s left is rolling out the dough and cooking it on the stovetop. So easy, such incredible results.

Rolling out vegan flatbread dough

Most importantly, what does it taste like? So good! It’s:

Garlic- + Herb-infused
& Delicious

This recipe is such a great one to have on hand for everyday use! Flatbread makes the perfect base for pizzas, dipping into hummus or soup, or using as a wrap for things like Chickpea Shawarma Sandwichesmmm, so good.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it!), and don’t forget to tag a picture #minimalistbaker on Instagram so we can see your handy work. We love seeing what you come up with. Cheers, friends!

Stack of healthy homemade garlic and herb flatbreads perfect for making wraps

Garlic Herb Flatbread

1-bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Pillowy, soft, tender, and perfect for wraps or dipping.
Author Minimalist Baker
Stack of homemade Vegan Flatbreads
4.92 from 123 votes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 6 (flatbreads)
Course Bread, Snack
Cuisine Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? Best when fresh


  • 1 packet active dry yeast (1 packet yields 2 1/4 tsp)
  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 1 Tbsp minced herbs (rosemary and thyme)
  • 3/4 tsp sea salt
  • 1/2 tsp organic cane sugar
  • 1 ¼ cups Bob’s Red Mill Unbleached All-Purpose Flour
  • 3/4 cup Bob’s Red Mill Spelt Flour (or sub more all purpose)
  • 1 Tbsp olive oil (plus more for coating bowl)
  • 3/4 cup warm water*


  • To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
  • Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  • Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  • Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  • Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
  • In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
  • One at a time on a lightly floured surface, roll each piece of dough into a large circle that’s fairly thin (not paper thin, but less than 1/8th inch thick – see photo).
  • Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
  • Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).



*Temperature of water should be about 110 degrees F (43 C) or the temperature of bath water. It shouldn’t be too hot to the touch (or it can kill the yeast) or too cool (or it won’t activate the yeast).
*Recipe loosely adapted from Food Network.
*If you want to freeze these, we would recommend freezing the dough since the cooked flatbread really is best when fresh.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 flatbreads Calories: 175 Carbohydrates: 32.6 g Protein: 5.3 g Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 270 mg Fiber: 3 g Sugar: 0.8 g

We no longer accept sponsored content, but this post was originally sponsored by Bob’s Red Mill, though all opinions remain our own. We love this brand and the integrity of its products. Thank you for supporting the brands that support Minimalist Baker.

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My Rating:

  1. As says

    Can I make the dough the night before and keep in fridge to use in the morning? Would I keep it in the fridge before or after it rises? And then the morning after, should I take it out to rise first? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that should work well! We would recommend covering the dough before rising and setting in the fridge overnight for a slow rise. If it hasn’t doubled in size by the morning, you can let it rise in a warm spot for ~30 minutes before proceeding with cooking. Let us know how it goes!

  2. Tish says

    I’ve made this recipe many times, and it always turns out well. I’m thankful to have found it. Thank you @minimalistbaker. This will always be my go to flatbread recipe.

  3. Tori says

    Super simple and delicious! I left the garlic and herbs out for my first batch, because I wanted to make sure my kids would eat them. They were a hit! I served them alongside your curried lentil and potato soup. Thanks for the great recipes!

  4. Sierra says

    Such an easy and delicious flatbread! This one came together quickly and went perfectly with soup. I didn’t have spelt so I used all AP flour, worked perfectly. Definitely coming back to this one :)

  5. The Vegan Goddess says

    Dang, this sounded so great until I read the yeast ingredient.

    Do you think I could swap it out for a mixture of lemon juice and baking soda to help it rise and get fluffy like that?

  6. Sdhomecook says

    This was fantastic. Thank you. So easy. I needed to let it rise about 2 hours. I made this and hummus. Yum! Feeling very accomplished.

  7. Donna says

    I just finished making these to go with some humus. I had to make two batches because the first batch didn’t stay around long enough to have with the humus. This is the best flatbread recipe I have tried. They came out perfectly. Thank You!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy the recipe, Donna. Thank you for sharing! xo

  8. Jay says

    Mmmmmmm YES! Super easy to follow, full of flavour and they will go with just about anything, especially if you chop and change the aromatics and herbs (no pun intended…I think). I’ll not be ordering Naan’s with my curries anymore :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoyed this flatbread, Jay. Thanks so much for the great review!

  9. Eva Brenner says

    Yummy!! This was delicious!! I used half whole meal flour and half white flour, and omitted oil. We had it as a side for your vegan chickpea shakshuka. It was perfect.

  10. Jackie says

    Love this recipe! It’s almost impossible to mess this up. This is probably the 3rd or 4th vegan flatbread recipe I’ve attempted and since receiving the email in my inbox our family has made it 5 times :) I love that my toddler can help with kneading the dough and actually looks forward to using this as a vessel for veggie curry. I took a chance and individually froze leftover pieces and heated them in the convection oven and they were still delicious! Thank you for yet another weeknight gem!

  11. Jan says

    Could I replace the spelt flour with AP flour equally? Also, could you use dried herbs? If yes, does it change how much to use in the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jan, Other readers have reported success using all purpose flour! And dried herbs would be fine – we’d suggest 1 tsp. Hope you love it!

  12. Linda P. says

    I made these this morning to go with a soup I made for lunch. My husband, who usually doesn’t love either garlic or rosemary, loved these as much as I did. I have a feeling I’ll be making these often.

  13. Caroline says

    Can I knead this in my kitchenaid with a dough hook or must it be done my hand?
    PS: Sorry for all the comments recently, but I am making loads of your recipes right now.

  14. Anna says

    What is the purpose of oil in bread based recipes please? (Baking noob here)

    I’m on a whole food plant based diet, without oil, gluten or added sugar and am desperate to try this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna! Oil and other fats add flavor and help create a more tender texture in baked goods. For this particular recipe you can omit the oil and it should still work well! But if you are looking for a gluten free option, you can try our gluten-free flatbread. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, That’s a neat idea! We haven’t tried it so we’re not sure on the amount, but think it would work. Let us know if you give it a try!

  15. lyn says

    Delicious. I’ve made these on a hot bque lava rock on the grill and also on a hot flat electric grill – where on each you can do more than one at a time. I find no oil on cooking area works the best. I usually make a large batch = 4 1.2 c flour, at a time and freeze for later all the time…then cut to fit into toaster, but make sure you watch them! Or warm tinfoil in over or a quick micro to heat some. Sometimes I add 1/2 tsp of baking soda also to enhance the bubbles when cooking. I’ve made them thick, thin and used fennel and cumin and other spices as well….just can’t go wrong. If you like these ‘puppies’, check out a recipe for naan bread too – very similar….just experiment…really can’t go wrong….a basic bread through all cultures. cheers.

  16. Jackie says

    Doesn’t minced garlic prevent the yeast from working? I have always been told garlic has antibacterial properties and will kill the yeast.

  17. Melania Barrantes says

    Hi!! Pls make the video for this🙏🏼🙏🏼
    Can the Doug be freeze/ or kept in the freezer? For a day or two 🤔
    Thank you!!
    You are wonderful
    Sending you loads of love 😘❤️💪🏻🙏🏼

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words and great idea, Melania! Yes, the dough can be frozen.

  18. Judi says

    I have made this many times with amazing success from the beginning. I moved from a coastal area to desert 1142 ft above sea level. My first attempt was a failure. It didn’t rise although it was a warm enough day. I cooked it anyway but it wasn’t very good. I blamed my yeast but it proofs perfectly. I know it isn’t recipe’s fault. Any suggestions?? Now I’m almost out of spelt and haven’t found it anywhere in my new area. I don’t want to give up this easy bread!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! We’d suggest buying fresh yeast and keeping it in the freezer, if you don’t already. Let us know if you give it another try! xo

  19. James Abery says

    Greetings from the UK, thank you these were really great to make with my children and I couldn’t believe how tasty they were, l can easily see these becoming a family favourite.
    Take good care of yourselves and stay well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! We’re so glad you all enjoyed them. Thanks for your kind words and lovely review!

  20. Cathy says

    I make these frequently now, my husband LOVES them. Last night I made the batch into 16 minis and topped them with black bean sliders and avocado aioli. They were a perfect combo!

  21. Jess says

    I made these flatbreads last night to go with lentil soup. It was amazing!! I’ve always doubted myself in making anything with active yeast, but these turned out delicious and I will definitely be making them again.

    I cooked them in a cast-iron skillet and had to turn the heat down to low-medium because the first one burned (don’t worry, I still ate the edges). I used 2 cups of all-purpose flour and 2/3 cup water.

  22. Emma Harkins says

    This turned out amazing! I accidentally used dead yeast, my dough didn’t rise at all, but I decided to still give it a go. It was great! Going to give it another go today with fresh yeast and I’m sure it will be even better!!

    • Emma-Anne Lonsford says

      Holy cow, these flatbread were fantastic. We are not gluten free so I subbed regular all-purpose flour and a fourth of a cup of white wheat. I also cooked them for 2.5 minutes on medium low in a cast iron pan. Huge hit, I will absolutely be making these again! I also want to double the recipe and make it as pizza dough.

  23. Shantell says

    Yumm! Made this to go with the Greek goddess bowl. I used a cast iron skillet and I had to cook it on low heat. If I did medium high, they would have all been burnt to a crisp. But they tasted amazing!

  24. Angela says

    I have made these so many times, they always turn out delicious. Making some tonight to go with butter chicken. Perfect with curries!! Thank you for posting.