Vegan Skillet Flatbread

Only hate the road when you’re missing home

Hubby and I felt exactly that recently. The smell of streets full of falafel and kebab vendors, the suffocating haziness on a tropical summer night, a vibe we thought we’d never trade for anything. But life happened while we weren’t busy making other plans.

Here we are. Lockdown Day I-stopped-counting-many-sleeps-ago. Turning on the great song slammer Masha Potempa. She puts in words what most can’t. Goosebumps. Ach Berlin. [Oh Berlin]. Followed by hunger.

The good news is, we overcame the attack of homesickness. Now, we proudly present our recipe joint-venture. Inspired by our Turkish wedding buffet -Vegan Skillet Flatbread.

This Vegan Skillet Flatbread recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)
• Cast iron (affiliate link)

In no-Covid19 times, I would say this recipe doesn’t require any non-standard ingredients. However, with supermarket shelves missing yeast and flour every time I try to get some, I add ingredients that are hard to get in 2020:

• Dry yeast (affiliate link)
• All-purpose flour (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Vegan Skillet Flatbread

Making your own bread does not need to be complicated. This easy flatbread recipe is vegan, little kneading and no bread-making experience required. Up-level your next soup, wrap or hummus with homemade bread.

Prep Time1 hr 30 mins

Cook Time30 mins

Total Time2 hrs

Course: Appetizer, Bread

Cuisine: Mediterranean, Turkish

Keyword: 10 ingredient or less, bread, dairy-free, nut-free, vegan

Servings: 6 flatbreads

Cost: $

Ingredients

• 4 cups all-purpose flour
• 3 tbsp olive oil
• 1 tbsp fine sea salt
• 2 cups warm water *
• 1 packet active dry yeast **

Instructions

• To a large mixing bowl, add yeast, sea salt and all-purpose flour, and whisk.
  
  
• Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1⅓ cup). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  
  
• Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  
  
• Wipe out mixing bowl and add a bit of oil. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  
  
• Once risen, cut dough into 6 even pieces , arrange on a clean surface, and lay a damp towel on top. Let rest.
  
  
• In the meantime, heat a large skillet (electric or cast iron) to medium-high heat.
  
  
• One at a time on a lightly floured surface, roll each piece of dough into a large circle that’s fairly thin (not paper thin, but less than 1/8th inch thick.
  
  
• Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
  
  
• Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).
  
  

Notes

*Temperature of water should be about 110 degrees F (43 C) or the temperature of bath water. It shouldn’t be too hot to the touch (or it can kill the yeast) or too cool (or it won’t activate the yeast).

**1 packet typically yields 2 1/4 tsp// check if content of one packet serves for 4 cups of flour