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This fluffy Vegan Flatbread aka thick Lavash is versatile and delicious. Slather it with garlic butter or dunk into the Mushroom Soup, the options are endless on how to enjoy this basic flatbread. The best part - it's made with just 4 ingredients and without yeast.
Also try this No-Knead Bread and Pumpkin Bread.
Vegan Flatbread
When it comes to flatbreads, people most often think of Indian Naan and thin Pita-like flatbreads.
I absolutely adore both of these, but recently I had a chance to try another flatbread which is called Lavash.
Lavash is a traditional Middle Eastern flatbread. It can be enjoyed for breakfast or served with soups.
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Although usually, Lavash flatbread is thin, thick Lavash is popular as well. Thanks to its fluffy inside, thick Lavash can be stuffed with a variety of fillings and it can easily become a base for sandwiches.
Ingredients
The best thing about this simple vegan flatbread is that it's made with only 4 essential ingredients. The fifth ingredient is optional.
- Yogurt - since this is a vegan recipe, I used almond yogurt. You can replace it with coconut yogurt or cashew yogurt. OR if you're not vegan, you can use a regular Greek yogurt. The most important thing here is that yogurt had some live and active cultures. I used Kite Hill Almond yogurt and it contained around 4 different cultures.
- All-Purpose flour - I tried this recipe with 1 part of All-purpose flour and 1 part of Whole Wheat pastry flour and while I appreciated the flatbreads being "healthier", they came not as fluffy. So it's better to stick with just all-purpose flour.
- Baking soda - to help the flatbreads rise
- Salt - you can omit if you want
- Plant milk - I used almond milk to brush the top of the dough right before baking. It will give the flatbreads more beautiful color. You can use plain water.
Instructions
This yeast-free flatbread is so easy to make. In fact, it's ready to be enjoyed in just 1 hour.
1. In a large bowl add yogurt, baking soda and salt. Add 1 cup of flour and mix the ingredients until everything is incorporated. Add the remaining 1 cup of flour and knead the dough for 2-3 minutes until it is elastic and smooth. Cover the bowl with the dough with a plastic wrap and place in a warm place for 25 minutes.
2. On a lightly floured surface divide the dough into 4 balls. (You can lightly brush your hands with some oil to prevent from sticking).
3. Transfer the dough balls on a parchment lined baking sheet and flatten them with your fingers. (Optional - you can press with your 3 middle fingers in a center of each flatbread).
4. Brush each flatbread with ½ tablespoon of almond milk or water. Bake the flatbreads in a preheat to 460 F oven for 10-15 minutes until brown on top.
Storage
This fluffy flatbread will keep for 3 days on a counter. Simply wrap it in a kitchen towel or put in a paper bag and store at a room temperature.
Recipe
Soft Vegan Flatbread Recipe
This fluffy and soft Vegan Flatbread is a versatile and delicious. Slather it with garlic butter or dunk into the creamy soup, the options are endless on how to enjoy this basic flatbread.
5 from 3 votes
Print Pin Rate
Course: Bread
Cuisine: Georgian
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Resting time: 25 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 flatbreads
Calories: 287kcal
Author: Iryna Bychkiv
Ingredients
- 1 c almond yogurt if not vegan, you can use regular dairy yogurt (Note 1)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 c all-purpose flour
- 2 tablespoon almond milk or water
Instructions
Preheat the oven 460 F.
In a large bowl add yogurt, baking soda and salt.
Add 1 cup of flour and mix the ingredients until everything is incorporated. Add the remaining 1 cup of flour and knead the dough for 2-3 minutes until it is elastic and smooth. Cover the bowl with the dough with a plastic wrap and place in a warm place for 25 minutes.
On a lightly floured surface divide the dough into 4 balls. (You can lightly brush your hands with some oil). Transfer the dough balls on a parchment lined baking sheet and flatten them with your fingers. (Optional - you can press with your 3 middle fingers in a center of each flatbread).
Brush each flatbread with ½ tablespoon of almond milk or water.
Bake the flatbreads for 10-15 minutes until brown on top.
Notes
Note 1
In this recipe I used almond yogurt. You can replace it with coconut yogurt or cashew yogurt. OR if you're not vegan, you can use a regular Greek yogurt. The most important thing here is that yogurt had some live and active cultures. I used Kite Hill Almond yogurt and it contained around 4 different cultures.
Nutrition
Serving: 1flatbread | Calories: 287kcal | Carbohydrates: 52.9g | Protein: 7.6g | Fat: 4.7g | Saturated Fat: 1.8g | Sodium: 452mg | Potassium: 87mg | Fiber: 2.4g | Sugar: 2.9g | Calcium: 123mg | Iron: 3mg
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Iryna Bychkiv
Website
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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Reader Interactions
Comments
Irene says
Definitely recommended.Reply
Iryna says
Thank you Irene!
Reply
Nina Lalezari says
Hi there thank you for the wonderful recipe. It tasted delicious however it wasn't as fluffy as the photos indicated. Actually one hour after they got out of the oven it was tough to chew. What am I doing wrong?I used 2 cups regular flour 1 cup chobani Greek yogurt. Also how do I get it from being so super sticky. It was tough to form into little balls without getting stuck everywhere.
Reply
Iryna says
Hi Nina! Thank you for your comment and 5 start rating! I'm glad you liked this recipe!
In terms of your questions, I actually made these flatbreads once again today to see if anything needs tweaking. If the dough is too sticky, you can dust your working surface with a flour. This will be an additional amount to what is used in recipe. So about 2-3 tbsp I would say. You start by adding just a little bit of flour on the working surface and knead for 2-3 minutes. If the dough is still sticky, you add 1-2 more tablespoons of flour. And also, the more you knead, the more gluten develops and thus the dough will be more elastic. But generally, 2-4 minutes of kneading should be enough.
In terms of fluffiness, I'm nut sure why they were tough to chew after 1 hour. We tested this recipe a few times and it was as fluffy as when we took it out of the oven. Maybe try to put in a microwave for 10-20 seconds? That might help to soften it up.Reply
Jenny says
Hi
It is difficult to find vegan yogurt at where I stay. Can it be replaced with apple cider or other substitute? ThanksReply
Iryna says
Hi Jenny!
If you're not vegan you can substitute with a regular Greek yogurt or kefir.If you're vegan, you can try substituting with a vegan buttermilk: 1 cup of soy or almond milk + 1 tsp apple cider vinegar. OR you can also try making your own plant yogurt by soaking 1/2 cup of cashews in 3/4 cup of water for at least 30 minutes, then draining and blending to a smooth paste with a juice of 1 lemon and a pinch of salt.
Hope this helps:)Reply
natalia bartkova says
Easy and great recipe.Reply
Iryna says
Thank you:)
Reply
