vegan flatbread

Chickpea flour naan is the vegan, grain-free, yeast-free & gluten-free flatbread you've been looking for! Make it in minutes on the stovetop.

Chickpea Flour Naan {vegan, grain-free, easy}

(125 mL) nondairy milk

lemon juice (or use vinegar)

(120 g) chickpea flour

(15 g) whole psyllium husks (see note for psyllium powder)

baking powder

salt

baking soda

garlic powder

vegetable oil (any variety)

Nonstick cooking spray oil

In a small bowl or cup, combine the...

In a small bowl or cup, combine the milk and lemon juice. Let stand 5 minutes to curdle.

In a medium mixing bowl, whisk the chickpea...

In a medium mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda. If you want to make this garlic naan, stir in the (optional) garlic powder as well.

Add the nondairy milk mixture and oil to...

Add the nondairy milk mixture and oil to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms. Let stand for 1 to 2 minutes (this allows the psyllium to absorb the liquid, making the dough easier to handle).

Divide the dough into 3 equal portions (you...

Divide the dough into 3 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball and place on a well-floured (with chickpea flour) cutting board or other work surface.

Place one dough ball in the center of...

Place one dough ball in the center of the well-floured board; sprinkle with some of the chickpea flour. With fingers, press dough into an oval-ish shape. Using a rolling pin, roll the dough into a wide oval shape that is about 7- to 8-inches long, 4- to 5-inches wide Spritz the dough with nonstick cooking spray or very lightly brush with additional oil.

Heat a medium or large cast-iron skillet (or...

Heat a medium or large cast-iron skillet (or other heavy, non-stick skillet) over medium-high heat until it is hot.  Add a piece of the rolled-out dough, sprayed/oiled side down, to the skillet and cook for 1 minute, or until the top of the dough begins to bubble up slightly in a few places and the bottom has deep golden-brown spots (when you lift and peek).

Using a spatula, turn the dough onto the...

Using a spatula, turn the dough onto the other side. Cook the second side for about 1 minute longer, or until the bottom it has deep golden spots, too.  Transfer the naan to a rack or plate. Loosely cover with a clean dish cloth to keep warm.

Repeat with remaining dough. If desire, sprinkle with...

Repeat with remaining dough. If desire, sprinkle with parsley, cilantro, or flaky salt. Serve warm.

This  easy homemade stuffed flatbread is filled with potato, spinach, green onion and herbs. Fried until crisp and golden, this yeast-free vegan flatbread is inspired by Afghan bolani. Easy to make, vegan stuffed bread is perfect any time whether you are craving a savory breakfast, appetizer, side or light meal.

Easy Stuffed Flatbread (Bolani)

all-purpose flour

water

vegetable oil

potatoes ((or 3 cups mashed potatoes))

oz frozen cut spinach,

green onions

cilantro, roughed chopped

tsp cumin

tsp garam masala (optional)

black pepper,

In a medium sized bowl with a wooden spoon, or in the bowl of a stand mixer with a dough hook attachment, stir the flour and salt together. Pour in the water and oil. If doing by hand, mix with a spoon until it becomes difficult and then turn out onto a lightly floured work surface, and knead the dough for about 3 minutes, or until soft and elastic but not sticky or dry. If doing this in a stand-mixer, knead the dough for 3 minutes.

Form the dough into a ball, place back into the bowl and cover for 30 minutes so it can relax at room temperature.

For the Flatbread Dough:

Scrub and peel the potatoes. Chop into medium chunks and boil in water until they can be pierced with a fork, about 15-20 minutes. Drain well. OR, you can bake whole potatoes by scrubbing them, leaving the skins on, pricking with a pointed knife all over (to let the steam escape so the potato does not explode) and microwave until soft, about 10-15 minutes depending on your microwave and the size of your potatoes. Some microwaves have a potato preset which is useful. Once baked and cooled enough to handle, scoop out the insides and mash with a fork. OR, use 3 cups leftover mashed potatoes (warm or cold.)

Place the cooked potatoes into a large bowl. Mash with a potato masher or a fork until each piece is broken up but the potatoes are not pureed. Some texture is nice. Add the spinach, green onions, cilantro, cumin, salt, and garam masala. Stir well to combine.

For the Potato Spinach Filling:

Divide the dough evenly into 8 pieces. Shape each piece into a ball, dusting the work surface and your hands with a bit of flour if needed. Keep the dough covered as you roll each piece of dough, placing the ball back under the cover to keep them from drying out.

Taking one ball at a time, place it on a lightly floured or oiled surface and roll it into an 8&quot; (20 cm) circle. Spread ⅛ of the filling onto one half of the dough circle, leaving a ½” (1.3 cm) border around the edges. Using a large cookie scoop, which is about ⅓ cup,  makes short work of dividing the filling equally. Any filling on the border will prevent the flatbread from sealing and your filling may come out.

Brush the border with a bit of water on your fingertip to help secure a seal and fold the other side of the dough over the filling. Press firmly or pinch around the border to seal the flatbread closed, pressing out any air as you go.

Repeat with the remaining dough balls and filling. I find it easiest to start cooking once the first two flatbreads are ready to fry, assembling the rest of the flatbreads as I cook the first ones.

To Assemble the Flatbreads:

Heat a large skillet over medium heat (cast iron is great for flatbread). Add a teaspoon of oil, spread it around and when a drop of water dances in the pan, it is ready and you can add your flatbread. Depending on the size of your pan, you may be able to fit two in a time but do not overcrowd the pan or the flatbreads can weld together.

Press the flatbread down with a spatula to ensure even cooking, then cover with a lid or baking sheet for 2 minutes, checking the bottom at 1 minute. If the flatbread burns within 1-2 minutes, your heat is too high. When ready, flip the flatbread over, press down again gently and put the lid back on, cooking for another 1-2 minutes. Add a bit more oil to the skillet before cooking each new flatbread.

Place the flatbreads on a wire cooling rack as you continue cooking the rest. The wire rack will help prevent them from becoming soggy on the bottom. Alternatively, you can keep them in a warm oven on a baking sheet.

Serve with your desired dip - chutney, vegan tzatziki, yogurt, sour cream, or guacamole are all great options but the flatbread is also delicious on its own. Makes a great accompaniment to curry or dal.

To Cook the Flatbreads:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622564681/x7ryiw7dhp74aa8itsoi.mp4

This easy homemade stuffed flatbread is filled with potato, spinach, green onion and herbs. Fried until crisp and golden, this yeast-free vegan flatbread is inspired by Afghan bolani. Easy to make, vegan stuffed bread is perfect any time whether you are craving a savory breakfast, appetizer, side or light meal.

Easy Stuffed Flatbread | Bolani

Easy vegan flatbreads made with ONLY FOUR ingredients and a single food processor!

High Protein Flatbread

tofu

plant-based milk

olive oil

butter (melted)

fresh cilantro (chopped)

garlic (minced)

In a food processor, add the tofu and plant-based milk and blend into a smooth paste.

Add the flour to the food processor along with the oil, and combine until a dough is formed. 

Separate into four to six equal balls (depending on the size you want), and then using a pizza roller or a bottle of wine, roll into wrap sized flat breads.

In a skillet over medium heat, add a little bit of oil. Working one at a time, cook the flat breads for 3 to 4 minutes on each side until golden. 

Enjoy immediately, or store in a sealed container in your pantry for a few days.

This vegan flatbread pizza is topped with a rainbow of vegetables and a flavorful pesto, then drizzled with balsamic glaze for an irresistible meal!

Vegan Flatbread Pizza

prepared flatbread (about 4×18”) or 1 prepared homemade flatbread

pesto

yellow bell pepper, diced

red onion, diced

carrots, diced

cherry tomatoes, diced

oregano

red pepper flakes

balsamic glaze

Salt

Spread the bell pepper, onion, and carrots in a single layer on a baking sheet and drizzle (or spray) with the olive oil.

Spread the pesto in a thin layer across the flatbread, then top with roasted vegetables, tomatoes, and oregano.

Bake for 10-12 minutes or until the crust is browned.

Remove from the oven, drizzle with balsamic glaze, and sprinkle with crushed red pepper and salt to taste.

So easy! What a great dinner idea - packed with veggies and full of flavour.

It is such a colorful recipe, the pizza turned out so delicious and so many veggies make it so appropriate for my family.

oh. my. goodness. this flatbread pizza is sooo delicious! Great vegan option, thanks!

Colourful, delicious and is a pizza! I could eat this every day!

I made this for dinner for some friends that are vegetarian and it was a big hit! Love the addition of the balsamic glaze. Thanks for the recipe!

This pizza was such a good way to put some of my garden veggies to use. The presentation was beautiful, and it tasted so fresh. Great summer pizza!

What a great vegan treat! Loved how simple and flavorful it was! Definitely going into our rotation for easy dinners!

https://www.youtube.com/watch?v=6LJfKMxrIx0

How to Make Vegan Flatbread Pizza

This cassava flatbread known as bammmy is a great wheat free alterative and a vital Jamaican dietary staple.

Jamaican Bammy Recipe

lb of fresh cassava

tsp of himalayan pink salt

coconut milk

Grate the cassava pieces using a box grater (you want the side with the smallest holes). Alternatively, you can breakdown the cassava using a food processor instead (just make sure to chop your cassava very small). Make sure the consistency is fine, like a puree and lump free (you may need to add some water if using a processor).

Use a cheese or muslin cloth to squeeze out the excess liquid and discard the juice.

Place the cassava in a medium sized bowl and add your pink salt and work it into the entire batch of cassava using your hands to evenly distribute it.

Add about 1/4 cup of water to re-hydrate your cassava pulp (it should be slightly wet, not bone dry).Use a pasty brush to lightly coat your skillet with oil.

Place your mould/ring on a skillet/tawa/crepe pan 

Add some of the cassava pulp to your mould ( enough so it&#039;s about 1 inch in thickness) and use the back off a spoon to press and flatten the top (make sure the heat is off)

On low heat seal the first side (should take 2-3 minutes)

Remove the mould by lifting it, you may need to use a spoon to push down on the top as you lift.

Flip the bammy over to the other side (using an egg spatula).

Seal the other side then leave to cool on a cooling rack

Repeat the same process depending on the size of your bammy.

Once you have sealed your bammy if you do not intend to use it immediately it is very important to freeze it.

To make the bammy

When you are ready to eat your bammy (thoroughly defrost if it&#039;s frozen)(skip if it&#039;s fresh)

Cut your bammy into quarters or leave it hold if you want to.

Place the bammy in coconut milk to soak for about 10 minutes.

Remove the bammy from the coconut milk (blot off any excess milk)

Air Fryer: Coat/spray the basket in oil, place the bammy in the unit. Set to 180c/356F for 6-8 minutes, turning over half way

Pan frying: On medium heat, fry (the amount of oil you use is subjective) bammy on each side until golden

Grill/Broil: Grill both side of the bammy on medium heat (should take several minutes)

Oven: Place of parchment paper, bake for 15- 20 minutes until golden turning half way through

Cooking the bammy

You make this just like my grandmother did.

Thank you for bringing back found childhood memories of eating bammy with my papa! Recipe is spot on and I appreciate the photos and details. Instead of the traditional salad plate size disk, I used English muffin/egg rings and it makes for beautiful individual servings. Thanks again and now to make your curry goat 😊

Hi Charla,

I was wondering if you have published your cookbook?

I love Jamaican Bammy! Tried it for the 1st time in 1997 and still love it today! Everytime I go to Jamaica, I have to buy it. I now crave it and have purchased it online - not the same! I even tried to make it and it was a fail - because I didn't have a recipe. I will give this one a try!

Many thanks for the recipe. I fell in love with bammy while in Jamaica and have been craving it!

Hi Charla - great to be eating healthy!  Cassava flour is readily available (in Belize)  how any cups cassava flour would I need for this recipe?  Have you tried cassava pancakes and tortillas ... which cooked longer make perfect paleo 'pitta chips'?  Looking forward to home-made bammi!!  Thanks for sharing healthy recipes.

If you are idle like myself, you can buy them ready made.  The juice used to  be  used by the Arawak Indians  as a poison on the  tip of their arrows, so please be careful.

These lovely little open-faced tomato and onion pies, called ladenia, are almost like pizza and make for what is arguably the best-known dish on Milos. They are typically made and sold by local bread bakers. Served with a fresh greens salad they make a great light lunch or buffet dish. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Ladenia - Vegan Pizza-Style Flatbread from the Cyclades

active dry yeast

½ cups warm water (or more as needed)

bread flour

extra virgin olive oil

onions

(firm, ripe tomato, cored and diced)

Salt and black pepper

Preheat the oven to 160˚C /325˚F.

In a large bowl, dissolve the yeast in the warm water and cover with a kitchen towel. Let stand for 5 minutes or until it starts to bubble. Combine the two flours and salt. Slowly add the flour to the yeast mixture, mixing with a wooden spoon until a dough mass forms. Add a little more water as needed if the mixture is too dense, or, add a little more flour if it is too loose. Knead in the bowl until smooth and pliant and the sides of the bowl come clean. This can also be done in a mixer with a dough hook on medium speed. Cover the bowl with plastic wrap and set aside for 1 hour to rise.

Meanwhile, heat the olive oil in a large skillet over medium heat and cook the onions for about 5 minutes or until they start to soften. Add the chopped tomatoes, raise the heat to medium-high and cook until most of the liquid has cooked off. Remove from the heat.

Oil a large, preferably square or rectangular baking pan. Roll out the dough on a lightly floured surface to the size of the plan and place inside. Cover and let the dough rise for 15 minutes.

Spread the tomato-onion mixture evenly over the dough. Season with salt, pepper and oregano and bake for about 1 hour or until the dough is crisp and the topping is caramelized. Remove, cool slightly and serve.

This gluten free pumpkin flatbread is simply PERFECT: super soft and flexible, as well as really quick and easy to make. You need just 8 ingredients, the dough comes together in no time and the flatbreads roll out beautifully, without any cracking, crumbling or tearing. And you really can’t tell that they’re gluten free – in fact, they’re a hit even with non-gluten free folks. (And they&#039;re vegan too!)

Easy Gluten Free Pumpkin Flatbread (Gluten Free &amp; Vegan)

g (5 tbsp) whole psyllium husk (rough husk form)

360 g (1½ cups) warm water

flour

tsp baking powder

rosemary leaves

200 g (¾ cup + 2 tbsp) canned pumpkin puree

In a bowl, whisk together the psyllium husk and warm water. After about 15-20 seconds, a gel will form. Set aside until needed.

In a separate large bowl, whisk together the gluten free flour blend, baking powder, salt and chopped rosemary.

Make a well in the middle of the dry ingredients, and add the pumpkin puree, olive oil and psyllium gel.

Mix with a wooden spoon until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour.The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.

Making the flatbread dough:

Turn out the dough onto a lightly floured surface. Divide it into 12 equal portions, each should weigh about 85g.

Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. Cover them with a dish towel to prevent them from drying out.

Dividing &amp; pre-shaping the dough:

Lightly flour your work surface and also the top of a dough ball.

Use a rolling pin to roll it out into an approximately round flatbread, about 9 inches (23cm) in diameter and about 1mm thin. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the flatbread with more flour. Tip: I usually roll the flatbreads while cooking them at the same time (that is, while one flatbread is cooking, I’m working on rolling out the next one). However, you could roll out all the flatbreads first and then cook them. In that case, stack them with pieces of parchment/baking paper in between to prevent sticking and cover with a dish towel to prevent them from drying out.

Rolling out the flatbreads:

Pre-heat a large non-stick frying pan over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.Tip: I don&#39;t recommend using a cast iron skillet, as the flatbreads frequently stick to it (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet). They also puff up less and dry out more quickly when cooked in a cast iron skillet.

Lightly brush the hot non-stick frying pan with some olive oil. Place a flatbread into the hot pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots. Before you flip the flatbread, lightly brush it with some extra olive oil.

Once you flip it, it should puff up in places with bubbles of varying size appearing. Cook it on the other side for about 45 seconds to 1 minute. The flatbread is done when you see large dark brown spots on its underside.Tip: If your flatbreads are cooking/browning too quickly, reduce the heat. If they&#39;re taking longer than a minute per each side, increase the heat.

Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the remaining flatbreads.

The flatbreads are best served warm immediately after cooking.

Cooking the flatbreads:

The gluten free pumpkin flatbreads keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days.

Re-heating next-day flatbreads: To soften next-day (or day 3) flatbreads, heat a large non-stick frying pan over medium heat and lightly spray the flatbread with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.

Storage:

I can't recommend this flat bread enough. It's So good and yes it really does roll and  into wraps and does not crumble. If you store them like Kat said they last all week for me, providing everyone doesn't eat them whilst fresh.

I made tonight with leftover butternut squash. It is fantastic! Thank you for another great recipe.

These flatbread wraps are literally the best, I use the all purpose gluten free flour blend by gluten free on a shoe string and it’s the perfect combo. I add a little garlic powder because garlic everything, and they’re so tasty. Thank you so much for sharing such a delish recipe, I literally can’t stop won’t stop!

These wraps are the best, we make them with mashed potato instead of pumpkin and there are never any leftovers

I am from Kolkata India. I have tried your recipe with locally available ingredients and it has come very well indeed. Its pliability has also helped me in packing two of them in my coat pocket when attending dinner parties where it is impossible to get your type of  food. Thank you for the newly acquired freedom.

Top 8 vegan flatbread recipes from across the web

The most viewed vegan flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea Flour Naan {vegan, grain-f...

Easy Stuffed Flatbread (Bolani)

Chickpea Flour Naan {vegan, grain-f...

High Protein Flatbread

Vegan Flatbread Pizza

Jamaican Bammy Recipe

Ladenia - Vegan Pizza-Style Flatbre...

Easy Gluten Free Pumpkin Flatbread ...

Top 8 vegan flatbread recipes from across the web

The most viewed vegan flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Flour Naan {vegan, grain-f...

Easy Stuffed Flatbread (Bolani)

Chickpea Flour Naan {vegan, grain-f...

High Protein Flatbread

Vegan Flatbread Pizza

Jamaican Bammy Recipe

Ladenia - Vegan Pizza-Style Flatbre...

Easy Gluten Free Pumpkin Flatbread ...

The most viewed vegan flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine