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Stack of homemade Vegan Flatbreads
4.92 from 86 votes

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
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 6 (flatbreads)
Category: Bread, Snack
Cuisine: Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? Best when fresh.

Ingredients

  • 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 1/4 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*

Instructions

  1. To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
  2. 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.

  3. Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
  4. 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.

  5. 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.

  6. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
  7. 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).
  8. Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
  9. Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

Notes

*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 Per Serving (1 of 6 flatbreads)