Easy and Delicious Vegan Flatbreads!

Easy and Delicious Vegan Flatbreads!

Quick, easy, and delicious vegan flatbreads from Camper Van Kitchen!

2 cups plain or gluten-free flour
1 tsp salt
1 tbsp olive oil
⅔ cup warm water
extra flour, for dusting

Sift the flour into a large bowl and add the salt. In a separate small bowl or jug, add the oil to the warm water and whisk, then pour it gradually into the flour, stirring well with a metal spoon until you have a soft dough. Turn out on to a lightly floured work surface and begin kneading, adding a little more flour if the dough seems too sticky. Keep kneading for around five minutes, then make the dough into a ball and set aside to rest for at least 15 minutes before cooking.

Once you’re ready to cook your flatbreads, roll your dough out into a sausage and divide it equally into eight pieces. Roll each piece into a ball, then roll out each ball on a floured surface, into a rough circle. Don’t be scared to add plenty of flour to the surface, and to your rolling pin, to stop your flatbreads from sticking. To cook, heat a large frying pan over a high heat. Once hot, reduce the heat to medium and carefully transfer one of the flatbreads into the pan. Leave to cook for a couple of minutes, until you can see the edges of the flatbread start to lift away from the pan. Using a large spatula, flip it over and cook the other side in the same way. Quickly remove from the pan and set aside while you repeat the process with the other flatbreads. You can help to keep your cooked flatbreads soft and warm while cooking the others by lining a plate with a clean tea towel and wrapping them up in a bundle until you have finished cooking. Serve immediately, while still warm.

More from Camper Van Kitchen: https://www.facebook.com/vegansontheroad

Connect with us ⇩
🌱Instagram: @vegan.f.t.a
🐖Facebook: http://facebook.com/veganfta
🐓Website: https://veganfta.com
🐄Patreon: https://www.patreon.com/veganfta
🦕Pinterest: https://www.pinterest.de/veganfta/

Get updates from Vegan FTA

Subscribe to our newsletter

You've successfully subscribed!