How to make easy rustic flatbreads

“These rustic flatbreads are so easy to make, you’ll never need to buy them again!”, says Katy Beskow, author of Five Ingredient Vegan.

“The trick is to get the pan really hot before you cook each flatbread, then keep an eye out for the classic golden-brown patches to appear. Try them served with parsnip and chickpea tagine.”

Print Recipe

Nutrition Facts

Easy flatbreads

Amount Per Serving

Calories 147 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 15mg1%

Potassium 80mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 31IU1%

Vitamin C 1mg1%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Easy flatbreads

Rustic flatbread

Cook Time5 minutes mins

Course: Side Dish

Servings: 8

Calories: 147kcal

Author: Katy Beskow

Ingredients

• 250 g self-raising flour plus extra for dusting
• 250 g unsweetened soya yoghurt
• 1 tbsp sunflower oil

Method

• In a large bowl, mix together the flour and soya yogurt to form a dough, bringing it together with your hands towards the end. Set aside to rest for 30 minutes at room temperature.
• Lightly dust a clean work surface with flour and cut the dough in half. Cut each half into four pieces. Use a rolling pin to roll each piece to the size of a small plate.
• Heat a flat pan over a medium–high heat until hot. Rub each doughy flatbread with a little oil, then use tongs to place onto the hot pan. Cook for 20–30 seconds until golden-brown patches appear.
• Carefully turn the flatbread and cook the other side for 20–30 seconds.
• Repeat until each flatbread is cooked. Serve warm or at room temperature.

Nutrition

Calories: 147kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Five Ingredient Vegan by Katy Beskow is published by Quadrille. Photography Luke Albert.

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