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Flatbreads are an important part of a lot of cuisines. they act as carriers of food, add a balance to the saucy, soupy meals, and are perfect to snack on with beany dips.
The most common flatbread we make are Rotis or Chapatis. Rotis are unleavened and thin flatbreads that are cooked just like other flatbreads and cooked till it develops golden spots or if puffed on the stove. Get that recipe in my cookbook
Leavened flatbread with yeast of baking powder gives a thicker flatbread that is also heartier than a roti. Leavening the bread with a little yeast or baking powder makes delicious pita breads. The puffed up bread can be used as a pita pocket! These breads are also easier to roll out compared to unleavened roti and the shape really does not matter 🙂
This post has the yeast-free flatbread that is leavened with baking powder. For a Yeasted Pita Bread see the Recipe here. I personally prefer the yeasted version. It puffs up better and stays softer compared to the yeast-free. Both are equally delicious and easy to make on both stove top or baked in the oven. Add toasted cumin seeds for a burst of flavor.
More breads from the blog
- Whole Grain Za’atar Tomato Flatbread for Virtual Vegan
- Naan flat bread
- Gluten free Vegan Pretzel Bites
- Tomato Quinoa flat bread.
A puffable flat bread /Pita bread that is gluten-free and yeast-free is in my cookbook
These Shawarma Cauliflower Wraps.
Steps:
Make the dough, let it rest, then divide into balls.
Roll the balls out using a little flour.
Cook on a hot skillet. Cover the flatbread with a lid for a few minutes. The flip.
Flip and cook the other side. Store on the counter covered with a kitchen towel for the day.
Vegan Yeast free Flatbread and Pita bread
Ingredients
- 1 cup whole wheat, spelt, whole wheat pastry or white whole wheat flour
- 1.5 cups unbleached white flour , or all purpose flour
- 1/2 to 2/3 tsp salt
- 2.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons non dairy yogurt, or use thick coconut milk or Aquafaba
- 2 tablespoons oil
- 3/4 cup warm water
- flour for rolling
Instructions
- In a bowl, whisk the flours, salt, baking powder and soda.
- Add yogurt and oil and mix in.
- Add water and knead for a minute or 2 until a slightly sticky dough forms. Cover and let sit for 20 to 30 minutes.
- Add a tablespoon of flour if needed and knead for a minute until smooth.
- Roll out the dough into a log and using a pizza cutter cut into 12 to 14 equal parts. Roll each into a ball and store under a towel while you roll out the flatbreads. Roll each ball into about a 7 inch flatbread. I usually roll out the next flatbread when the first is cooking on the stove top. For baking. I roll out a half batch, bake, then roll the other half and bake.
- Cook on the stove top:
- Heat a heavy bottom skillet over medium high heat. Once hot, place a rolled out flatbread on the skillet. Cover with a lid and cook for 2 minutes or until bubbles form. Remove cover, flip and cook the other side for 1 to 2 minutes or until golden.
- Bake in oven:
- Pre-heat oven to 450 degrees F / 230ºc and place a large pizza stone or thick baking sheet in the oven to heat up for at least 20 minutes.
- Place the rolled out breads 3 to 4 at a time depending on the size of the stone. Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven runs less hot and pita breads take too long to puff up.
- Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up like a pita bread if they were rolled out evenly. These puffed breads can be used as pita pockets.
Notes
Note: Unleavened flatbread such as roti can also be used to make puffed up flat bread. Rotis are much thinner than pita breads. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were simple to make and a hit with my family! My picky children loved them and had what was left toasted this morning with butter and jam. Thank you Beautiful!
thats awesome!
I just pulled out the last batch. I used coconut cream in powder form with a little water, instead of yogurt. I followed the recipe exactly. I have a convection oven and I don’t know the ins and outs of it, but I set it to heat top and bottom with the fan on. I baked each batch 5-6 minutes.
The first batch was over-baked, and they didn’t puff up, just a few bubbles. It’s really important to watch, because once the whole top is golden, they’re too hard, like giant crackers.
When I pulled out the second batch in time, they were lightly browned and soft, but broke apart a little too easily. Maybe I should have kneaded more than 2 minutes?
The third batch I rolled out thicker, and they actually puffed up completely like store-bought pitas do.
Rolling out 1/8 inch is probably too thin. 1/4 inch might be better to get it totally puffed up.
Flavor was really lacking due to no yeast or sugar, so next time I will add more salt, cumin and other spices to make it more appetizing.
I am not sure what coconut cream in powder form is. What does it say on the package? If it is coconut flour, that will not work well. That probably added more bulk and needed some more salt/flavor. The thickness of the bread might also make it feel bland as the overall toasting of the dough is less. Use cashew cream or silken tofu instead to sub the yogurt.
These are a mild flavor flatbreads to use with any cuisine. You can add more spices herbs etc.
Hi Richa,
It’s just dessicated coconut cream, which includes the protein and fat of the coconut, not the fiber. It’s basically like dried milk. Thai cooking uses it a lot. I added a bit of water to make 3 tablespoons of a “thick coconut milk” as in your recipe.
Using tofu is an interesting idea, I might try that next. Thanks!
hmm, i havent used it, so it would be hard to say if that affects anything. It could also be a combination with the convection oven. Did you try cooking it on the stove top? You an puff the breads directly on a gas flame once they are partially cooked.
Only have baking soda in the house. Is it still possible to make these? How much would I need?
just omit the powder and make them.
Can I use oatmeal flour with the whole wheat flour?
yes.
The worst recipe I’ve ever it tasted like baking soda I’m so disappointed
i am not sure why they tasted like that. Did you use baking soda instead of powder? There is just 1/2 tsp baking soda in the whole dough and 2.5 tsp baking powder. You can omit it and see how it works out.
This is amazing! I can’t wait to try it!
Do you think I can use all whole grain flour (all white ww or ww pastry flour or spelt)?
all ww flour makes quite a dense dough which is difficult to roll out and will make a slightly dryer flatbread. Add a bit more oil or non dairy yogurt to help it hold moisture after cooking.
I used all white ww flour and forgot to add more oil or yogurt (I actually used aquafaba, but did not use extra) and it came out great.
Awesome!!
It just says oil… Does it have to be olive oil or can it be coconut oil?
yes, any will do.
Hi. Can I omit the coconut milk or yogurt and just add water?
yes you can use water. You might need a few tbsps more flour so the dough isnt too wet.
These flatbreads always come out so well. Soft and wholesome!