Flaky, crispy, and utterly delicious, flatbread is a staple that never goes out of style. And when you make it vegan, the possibilities become even more exciting! In this article, we’ll be sharing 20 flavorful vegan flatbread recipes that are not only easy to make but also packed with plant-based goodness.
From classic combinations like garlic and herb to bold flavors like spicy chickpea and spinach, we’ve got a recipe for every taste bud. And the best part? Most of these recipes require just a few simple ingredients and can be whipped up in no time. So whether you’re a seasoned vegan or just looking to mix things up, get ready to sink your teeth into some seriously tasty flatbread!
Garlic Herb Vegan Flatbread
Elevate your snack game with this flavorful vegan flatbread recipe, perfect for satisfying your cravings or as a base for your favorite toppings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
Instructions:
1. In a large mixing bowl, combine flours, salt, and sugar.
2. Gradually add warm water, stirring to form a dough.
3. Knead the dough for 5 minutes until smooth and elastic.
4. Divide the dough into 2-3 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Brush with olive oil, then sprinkle garlic, rosemary, and thyme evenly over the surface.
7. Cook in a preheated skillet or baking sheet at 400°F (200°C) for 10-12 minutes, or until golden brown.
Cooking Time: 10-12 minutes
Enjoy your delicious Garlic Herb Vegan Flatbread!
Spicy Chickpea and Spinach Flatbread
A flavorful and nutritious flatbread recipe that combines the spiciness of harissa with the creaminess of chickpeas and the earthiness of spinach. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 1/4 cup chickpea puree
– 2 tablespoons harissa
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 2 tablespoons olive oil
Instructions:
1. In a large mixing bowl, combine flours, salt, and sugar.
2. Gradually add lukewarm water to form a dough.
3. Knead the dough for 5 minutes until smooth and elastic.
4. Divide the dough into 2-3 portions, depending on desired flatbread size.
5. Roll out each portion into a thin circle.
6. Spread 1/4 cup chickpea puree onto one half of the dough, leaving a 1/2 inch border.
7. Top with spinach leaves, garlic, and harissa.
8. Fold the other half of the dough over the filling to form a triangle or square shape.
9. Brush edges with olive oil and cook in a non-stick skillet over medium heat for 3-4 minutes on each side.
Cooking Time: 6-8 minutes
Rosemary and Olive Oil Vegan Flatbread
This flavorful flatbread recipe combines the earthy aroma of rosemary with the richness of olive oil, creating a perfect snack or accompaniment to your favorite dishes.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup rosemary leaves, chopped
– 1/2 cup warm water
Instructions:
1. In a large mixing bowl, combine the all-purpose and whole wheat flours, and salt.
2. Gradually add in the olive oil and mix until a shaggy dough forms.
3. Add the chopped rosemary leaves and mix well.
4. Gradually add in the warm water, kneading the dough for 5-7 minutes until smooth and elastic.
5. Place the dough on a lightly floured surface and shape into desired form (e.g., circle or rectangle).
6. Preheat a non-stick skillet or pizza stone to medium-high heat.
7. Cook the flatbread for 2-3 minutes per side, or until golden brown and crispy.
Cooking Time: 4-5 minutes
Sweet Potato and Turmeric Flatbread
This recipe combines the natural sweetness of sweet potatoes with the warm, earthy flavor of turmeric to create a unique and delicious flatbread. Perfect as a snack or side dish.
Ingredients:
– 1 large sweet potato, cooked and mashed
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon turmeric powder
– 1 tablespoon olive oil
– 1/2 cup warm water
Instructions:
1. In a large bowl, combine mashed sweet potato, flour, salt, pepper, and turmeric powder.
2. Gradually add the warm water to form a dough. Knead for 5-7 minutes until smooth and elastic.
3. Divide the dough into 4-6 portions, depending on desired thickness.
4. Roll out each portion into a thin circle, about 1/8 inch thick.
5. Heat the olive oil in a non-stick skillet over medium heat. Cook the flatbreads for 30-45 seconds per side, until slightly puffed and golden.
6. Serve warm or let cool completely for later use.
Cooking Time: 10-15 minutes
Avocado and Lime Vegan Flatbread
This refreshing flatbread recipe combines the creamy richness of avocado with the tangy zing of lime, making it a perfect snack or side dish for your next gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 ripe avocado, mashed
– Juice of 1 lime (about 2 tablespoons)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the all-purpose flour and whole wheat flour.
3. Add salt and olive oil, stirring until a dough forms.
4. Knead the dough for 5 minutes until smooth and elastic.
5. Roll out the dough into a thin circle, about 1/8 inch thick.
6. Spread the mashed avocado over the center of the dough, leaving a 1-inch border around the edges.
7. Drizzle lime juice over the avocado.
8. Fold the edges of the dough up to create a crust.
9. Bake for 15-20 minutes or until the crust is golden brown.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Flatbread
Elevate your snack game with this flavorful flatbread infused with the sweetness of sun-dried tomatoes and the brightness of fresh basil. Perfect for a quick lunch or dinner, or as an appetizer for your next gathering.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cups all-purpose flour
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour. Mix until shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1 hour.
5. Preheat oven to 425°F (220°C). Punch down the dough and roll out into a thin sheet.
6. Top with sun-dried tomatoes, basil leaves, and balsamic glaze (if using).
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 20 minutes
Coconut Flour Vegan Flatbread
This recipe yields a crispy and delicious vegan flatbread using coconut flour as the base ingredient. Perfect for snacking or serving with your favorite dips and spreads!
Ingredients:
– 1 cup coconut flour
– 1/4 cup water
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the coconut flour, water, apple cider vinegar, salt, and baking soda. Mix until a dough forms.
3. Knead the dough for about 5 minutes until it becomes smooth and pliable.
4. Divide the dough into 2-3 equal portions, depending on desired flatbread size.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Place the flatbreads on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until crispy and lightly browned.
Cooking Time: 12-15 minutes
Za’atar Spiced Flatbread with Tahini Drizzle
Experience the flavors of the Middle East with this aromatic flatbread, infused with the warmth of za’atar and the creaminess of tahini.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon active dry yeast
– 1 tablespoon olive oil
– 1/2 cup warm water
– Za’atar spice blend (thyme, oregano, marjoram, and sumac)
– Tahini
– Lemon wedges (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and yeast.
2. Gradually add olive oil and warm water to form a shaggy dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour.
5. Preheat oven to 400°F (200°C).
6. Punch down the dough and roll out into thin sheets.
7. Brush with olive oil and sprinkle with za’atar spice blend.
8. Bake flatbread for 12-15 minutes or until golden brown.
9. Meanwhile, prepare tahini drizzle by mixing tahini with a squeeze of lemon juice (if using).
10. Serve warm flatbread with tahini drizzle and additional lemon wedges (optional).
Cooking Time: 20-25 minutes
Curried Lentil and Kale Flatbread
A flavorful and nutritious flatbread filled with the warmth of curry spices, tender lentils, and the earthiness of kale. Perfect as a snack or as part of a satisfying meal.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 cup kale leaves, stems removed and chopped
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring lentils and water to a boil. Reduce heat and simmer for 20-25 minutes or until tender.
3. Meanwhile, mix flour, salt, sugar, and yeast in a large bowl.
4. Add olive oil, onion, garlic, curry powder, and cooked lentils to the dry ingredients. Mix until a dough forms.
5. Knead the dough for 2-3 minutes.
6. Roll out the dough into a circle or rectangle shape.
7. Top with chopped kale, feta cheese (if using), and a drizzle of olive oil.
8. Bake for 15-20 minutes or until the crust is golden brown.
Cooking Time: 40-50 minutes
Roasted Garlic and Mushroom Flatbread
Elevate your flatbread game with this savory combination of roasted garlic and earthy mushrooms, all wrapped up in a crispy crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 cup roasted garlic cloves (see note)
– 1 cup sliced cremini mushrooms
– 1/2 cup grated Parmesan cheese
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together flour and salt.
3. Add olive oil and mix until dough forms.
4. Knead for 5 minutes, then let rest for 10 minutes.
5. Roll out dough to 1/8-inch thickness.
6. Spread roasted garlic over the center of the dough, leaving a 1-inch border.
7. Top with mushrooms and Parmesan cheese.
8. Fold edges up around the filling, forming a crust.
9. Bake for 20-25 minutes or until crust is golden brown.
Cooking Time: 20-25 minutes
Jalapeño and Cilantro Vegan Flatbread
This recipe combines the bold flavors of jalapeños and cilantro on a crispy flatbread, perfect as an appetizer or snack. The heat from the peppers is balanced by the freshness of the herbs, making this dish a great addition to any meal.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup lukewarm water
– 1/4 cup chopped fresh cilantro
– 2-3 jalapeños, seeded and finely chopped
– 1 tablespoon lemon juice
– Optional: sesame seeds or poppy seeds for topping
Instructions:
1. In a large mixing bowl, combine flours and salt.
2. Gradually add olive oil and lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 4 equal parts.
4. Roll out each part into a thin circle, about 1/8 inch thick.
5. Top with chopped cilantro, jalapeños, and lemon juice.
6. Fold the flatbread in half to create a triangle or roll up into a cylinder.
7. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes on each side.
Cooking Time: 4-5 minutes
Beetroot and Carrot Spiral Flatbread
This vibrant flatbread is perfect for a healthy snack or light lunch, packed with the natural sweetness of roasted beetroot and carrots. The spiral shape adds an artistic touch to this nutritious treat.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 1 cup lukewarm water
– 1/4 cup roasted beetroot, peeled and grated
– 1/4 cup cooked carrot, peeled and grated
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, sugar, and yeast.
3. Gradually add lukewarm water and mix until a dough forms.
4. Knead the dough for 5 minutes, then rest for 10 minutes.
5. Roll out the dough to a thickness of about 1/8 inch (3 mm).
6. Mix grated beetroot and carrot with olive oil.
7. Place the mixture in the center of the dough, leaving a 1-inch (2.5 cm) border around it.
8. Fold the dough over the filling to form a spiral shape.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Smoky Paprika and Sweet Corn Flatbread
A flavorful twist on traditional flatbread, this recipe combines the smokiness of paprika with the natural sweetness of corn.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon smoked paprika
– 1/2 cup lukewarm water
– 2 tablespoons vegetable oil
– 1 cup sweet corn kernels, fresh or frozen
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine flour, salt, sugar, and smoked paprika.
3. Gradually add lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
4. Divide the dough into 2 equal parts. Roll out each part into a thin circle, about 1/8 inch thick.
5. Brush both sides of the flatbread with vegetable oil.
6. Place the flatbread on a baking sheet lined with parchment paper.
7. Top one half of the flatbread with sweet corn kernels.
8. Fold the other half over the corn to form a triangle or a square shape.
9. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Pesto and Cherry Tomato Vegan Flatbread
A flavorful and vibrant flatbread recipe perfect for a quick weeknight dinner or a weekend gathering. This vegan flatbread combines the classic Italian flavors of pesto with sweet cherry tomatoes, all on a crispy and crunchy crust.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups whole wheat flour
– 1/4 cup pesto sauce
– 1 pint cherry tomatoes, halved
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, salt, and flour to the bowl. Mix until a dough forms.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Roll out the dough into a rectangle shape.
5. Spread pesto sauce evenly over the dough, leaving a 1-inch border around edges.
6. Top with cherry tomatoes and chopped basil (if using).
7. Bake in a preheated oven at 425°F for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Black Bean and Avocado Flatbread
This recipe combines the creamy richness of avocado with the earthy flavor of black beans, all wrapped up in a crispy flatbread. Perfect for a quick lunch or dinner.
Ingredients:
• 1 cup cooked black beans
• 2 ripe avocados, mashed
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 package flatbread (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together black beans, mashed avocado, cilantro, lime juice, olive oil, and cumin.
3. Place the flatbread on a baking sheet and spread the bean-avocado mixture evenly over the bread, leaving a 1/2-inch border around edges.
4. Season with salt and pepper to taste.
5. Bake for 12-15 minutes or until crust is crispy and lightly browned.
Cooking Time: 12-15 minutes
Lemon and Dill Chickpea Flatbread
Brighten up your meal with this refreshing flatbread infused with the zesty flavors of lemon, dill, and chickpeas. Perfect for a light lunch or as a snack to accompany your favorite soup or salad.
Ingredients:
– 1 cup cooked chickpeas
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup chopped fresh dill
– 1/4 cup warm water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together flour and salt.
3. Add chickpeas, olive oil, lemon juice, and dill. Mix until a sticky dough forms.
4. Gradually add warm water, kneading the dough for 5-7 minutes.
5. Shape into a ball, flatten slightly to about 1/8 inch thickness.
6. Place on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until lightly golden and crispy.
Cooking Time: 15-20 minutes
Caramelized Onion and Thyme Flatbread
Elevate your flatbread game with the sweet and savory combination of caramelized onions and thyme. This recipe is perfect for a quick weeknight dinner or as an impressive appetizer.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 2 sprigs of fresh thyme
– 1 tablespoon balsamic vinegar (optional)
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat oven to 425°F (220°C).
6. Roll out the dough to a thickness of about 1/8 inch (3 mm).
7. In a large skillet, caramelize onions over medium-low heat with butter until golden brown.
8. Sprinkle thyme and balsamic vinegar (if using) on top of the onions.
9. Place the flatbread in the oven for 12-15 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Quinoa and Flaxseed Vegan Flatbread
This recipe combines the nutty flavor of quinoa with the omega-rich goodness of flaxseed to create a deliciously healthy vegan flatbread. Perfect for sandwiches, wraps, or as a snack, this flatbread is sure to become a staple in your pantry.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup whole wheat flour
– 1/4 cup ground flaxseed
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– 1/2 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine cooked quinoa, whole wheat flour, ground flaxseed, and salt.
3. Add olive oil, apple cider vinegar, and water. Mix until a dough forms.
4. Knead the dough for 5-7 minutes until smooth and pliable.
5. Divide the dough into 2-3 portions, depending on desired flatbread size.
6. Roll out each portion into a thin circle, about 1/8 inch thick.
7. Place flatbreads on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until lightly browned.
Cooking Time: 12-15 minutes
BBQ Jackfruit and Red Onion Flatbread
Elevate your flatbread game with this unique combination of sweet and tangy flavors, featuring tender jackfruit and caramelized red onions.
Ingredients:
– 1 cup cooked jackfruit
– 1/2 cup caramelized red onions (see note)
– 1/4 cup BBQ sauce
– 1 tablespoon olive oil
– 1 flatbread (homemade or store-bought)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cooked jackfruit, caramelized red onions, and BBQ sauce.
3. Brush the flatbread with olive oil and sprinkle with salt and pepper.
4. Top the flatbread with the jackfruit mixture, leaving a small border around the edges.
5. Bake for 12-15 minutes or until the crust is golden brown and the toppings are heated through.
6. Garnish with fresh cilantro leaves and serve immediately.
Note: To caramelize red onions, cook 1 large onion, sliced, in 2 tablespoons olive oil over medium-low heat for 30-40 minutes, stirring occasionally, until deep golden brown.
Maple Glazed Sweet Potato Flatbread
Sweet potatoes meet warm spices and sticky maple syrup in this unique flatbread recipe, perfect for a cozy evening or brunch.
Ingredients:
– 2 large sweet potatoes, cooked through and mashed
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 tablespoon maple syrup
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine mashed sweet potatoes, flour, salt, and pepper.
3. Add olive oil, maple syrup, cumin, and smoked paprika (if using). Mix until a dough forms.
4. Divide the dough into two equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Place flatbreads on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until crispy and golden.
Cooking Time: 15-20 minutes
Enjoy your delicious Maple Glazed Sweet Potato Flatbread!
Summary
Discover the delicious simplicity of vegan flatbreads with these 20 flavorful recipes! From classic combinations like garlic and herb, to innovative pairings such as sweet potato and turmeric or jalapeño and cilantro, there’s something for every taste. Each recipe features a unique blend of ingredients and flavors, all wrapped up in a crispy, chewy flatbread that’s perfect for snacking, serving as an appetizer, or enjoying as a main course. With these easy-to-make recipes, you’ll be whipping up your own vegan masterpieces in no time!
