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Saturday, 14 May 2016

Vegan Flatbread

Vegan, Gluten-free, Wheat-free, Yeast-free

Flatbread is flour mixed with water & milk and rolled out thinly.
Many flatbreads are made without yeast, but contain wheat/gluten so i have made a delicious vegan, wheat/gluten & yeast free garlic and chilli flatbread!
Garlic & chilli are 2 of my favorite flavours when it comes to cooking, and they compliment the bread so much! They are very moorish too!
Flatbread is so quick & easy to make and only takes a few minutes to cook, then its ready to serve. 
It's as easy as that!

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Ingredients-
-2 cups of self raising flour (I used Doves farm gluten free)
1/2 cup of water
-1/4 cup of soya milk (you can use almond or coconut if you prefer)
1/4 Teaspoon of salt
1 /2 Tablespoon of garlic & chilli powder (or crushed garlic clove & 1/2 red chilli finely chopped)
-1 Tablespoon of baking powder
-2 Tablespoons of light olive oil
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Lets get cooking...

Step 1- Place the flour, water, milk, baking powder, oil, salt & chilli and garlic powder into a food processor and whizz up on high until a ball forms. 
The dough will start to form after a few minutes.
Step 2- Lightly dust over your clean work surface with some flour and divide the dough into 8 sections.
(Cut the ball of dough in half, and keep halving the balls until you have 8)
Step 3- Roll out the dough balls until fairly thin and around 8inches circular.
They don't have to look perfect,it makes them look more rustic! 

Step 4- Heat up a frying Pan and place one of the thin flatbread in the Pan and cook for 1-3 minutes.
When the flatbread beings to bubble & brown, flip and cook for a further 1-2 minutes until 'stone baked'
Step 5- Place the cooked flatbread onto a wooden board and over with a tea towel whilst you make & cook the other 7 flatbread balls.

Serve while warm or you can leave to cool and keep in a container in the fridge. 
Best to eat within a day for it to be fresh. Can be warmed in the oven slightly before eating.

I hope you enjoy this recipe!!! 
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Holly Jade
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