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4.95 from 19 votes

Herb Garlic Flatbread Recipe No Yeast

Garlic flatbread recipe No Yeast. This easy garlic herb flatbread has no yeast, doesn't need hours to rest, and has a secret ingredient. Vegan Yeast-free garlic Naan Recipe. No yogurt, no Tofu. Easily doubled. Makes 3 to 4 flatbread
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: flatbread
Cuisine: fusion
Servings: 4
Author: Vegan Richa

Ingredients

Garlic herb butter:

  • 2 tbsp vegan butter or olive oil
  • 2 to 3 large cloves of garlic minced or crushed
  • 2 tbsp fresh herbs, finely chopped. I used cilantro and dill. use any of parsley, tarragon, basil, rosemary, thyme

flatbread:

  • 1 cup unbleached white flour or all purpose flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/3 tsp salt use less if your aquafaba is highly salted
  • 1/3 tsp garlic powder
  • 2 tbsp chopped herbs of choice

Wet

  • 2 tsp oil
  • 3 tbsp aquafaba chickpea water, thick viscous water from a can of chickpeas, or from home made chickpeas , or use non dairy yogurt.
  • 2.5 tbsp non dairy milk
  • 1/2 tsp lemon juice
  • a pinch of sugar omit if using sweetened non dairy milk
US Customary - Metric

Instructions

Prep your garlic herb spread:

  • Melt vegan butter in a bowl or warm the olive oil. Mince or crush the garlic and mix in. Mix in half of the chopped herbs.

Make the flatbread:

  • In a bowl, whisk all the dry ingredients until well combined. Mix in the herbs.
  • In a small bowl mix the non dairy milk and lemon juice. Add to the dry. Add aquafaba, oil and sugar to the dry. Mix well and knead for a minute. The dough will seem dry then start to get sticky as you keep kneading. Add a tsp or more flour if too sticky or a tsp non dairy milk if too dry. You want the dough to be somewhat sticky. Cover the bowl and let it sit for 5 minutes.
  • Spray oil on the dough and knead for a few seconds to smooth out.
  • Divide dough into 3 parts. Roll each into a smooth ball. Flatten one, dust in flour and roll out into an oval or circle shape.
  • Heat a skillet over medium high heat. When the skillet is evenly hot. Place the rolled out flatbread on it. Place a lid on the flatbread and cook for 2 minutes.
  • Flip and cook for another 1 to 2 minutes. Place directly on the flame or grill to blacken, or continue to cook on the skillet until golden brown spots.
  • Place on a serving plate and immediately brush with garlic herbed butter. Sprinkle some herbs.
  • Repeat for all flatbreads. Store covered lightly in a kitchen towel over the counter for the day, or refrigerate for upto 4 days.

Alternatively: make these flatbreads like garlic Naans.

  • At step3 , after rolling out the flatbread. Spray water on the flatbread. Sprinkle minced garlic and herbs on the flatbread and press in. You can also sprinkle some nigella seeds and press in.
  • Place the flatbread with garlic side up on a hot skillet. Cover and cook as above. Once the flatbread is cooked, brush it with melted vegan butter or oil. Sprinkle more herbs/cilantro and store.

Notes

Nutritional values based on one serving

Nutrition

Calories: 266kcal | Carbohydrates: 31g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 293mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 3mg