A lot of us might be starting a new and healthier lifestyle, and as much as we wanted to, it can take a bit while to get used to healthier foods. But, that doesn’t mean that there aren’t a lot of tasty and healthy foods out there. Take this recipe as an example, flatbreads can be paired with anything and you can do just about any twist you want with it. What even makes it better is that you can actually store this in an airtight container, leave it on the counter for 4-6 days, and you’ll still be able to enjoy it. Thanks to Sweet Simple Vegan for making this recipe!
Ingredients
- 1 1/3 cups Plain vegan yogurt, unsweetened
- 8 teaspoons Olive oil
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 cups + 1 ½ tablespoons Bob’s Red Mill 1:1 Gluten-free Baking Flour (add more as needed)
Optional
- Garlic olive oil
- Fresh parsley, finely chopped (or herbs of choice)
Instructions:
Step 1:
Prepare a large mixing bowl, then combine the vegan yogurt and olive oil, mix it well. Add the baking flour, baking powder, and salt, mix it until uniform. Sprinkle the gluten-free flour and mix until fully combined or until a dough forms. You can add half a tablespoon at a time if you think that the dough looks too sticky. However, if the dough is too try, you can add half a tablespoon of water each time instead. Do this as needed or until the dough becomes smooth.
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Step 2:
Divide the dough into 8 parts then roll each one into a ball. Flour a clean work surface, then place each ball and flatten using a rolling pin or bottle at about ¼ inch thick. Place each bread onto a preheated and greased pan, cook each over medium heat for 1½ to 2½ minutes or until browned and cooked. Do not let the bread burn and lower the heat as needed. Transfer the cooked flatbread to a plate and brush it with garlic olive oil and garnish with chopped parsley, if desired.
*All image credit belongs to Sweet Simple Vegan via YouTube and her official website. Follow and subscribe to her channel for more!
