Ingredients:

  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • 1 cup warm water (not hot)
  • ½ cup unsweetened plant-based yogurt (soy or coconut works best)
  • 2 tbsp olive oil (plus extra for brushing)
  • 2 tsp instant yeast (or active dry yeast, proofed in warm water)
  • 1 tsp sugar
  • 1 tsp salt

Instructions:

  1. Activate Yeast
    • In a small bowl, mix warm water, sugar, and yeast.
    • Let sit for 5–10 minutes until foamy.
  2. Make the Dough
    • In a large bowl, combine flour and salt.
    • Add the yeast mixture, plant yogurt, and olive oil.
    • Mix until a dough forms.
  3. Knead & Rest
    • Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
    • Place in a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
  4. Shape the Bread
    • Punch down the dough and divide into 6–8 pieces.
    • Roll each piece into a ball, then flatten into a round disk about ½-inch thick.
  5. Cook
    • Heat a cast-iron skillet or non-stick pan over medium heat.
    • Cook each flatbread for 2–3 minutes per side, until golden brown spots appear.
    • Brush lightly with olive oil while warm (optional).

💡 Serving Suggestions:

  • Serve warm with hummus, baba ganoush, or vegan tzatziki.
  • Use as a wrap for falafel, grilled veggies, or seitan kebabs.
  • Tear apart and enjoy with olive oil and za’atar for dipping.