![]() ![]() It takes about 5 minutes to make the dough, 30 minutes to let rest (longer is ok), and a couple minutes to cook each bread stovetop. It’s yeast-free, which means it’s a flexible recipe, and doesn’t need to be made within a narrow window of time. My homemade flatbread is a 5-ingredient vegan flatbread. Not too thick, not too thin, nothing fancy. This recipe is sort of the middle ground of flatbread. It seems like there are infinite ways to combine, roll out, and cook wheat doughs into flatbread. I’m not above buying them, assuming I can even dairy free ones to fit my vegan diet, but usually enjoy them as a homemade treat.Ī good flatbread is something that can be enjoyed on its own, buttery and tender, but sturdy and flexible enough to hold up to rolling into a sandwich wrap or scooping up dips with torn pieces.Ī lot of cuisines have their version of flatbread, from Indian naan and roti (plus like 500 other kind) to Mexican tortillas, and pita to lavash to laobing (a Chinese flatbread). Store bought, pre-made flatbreads can’t hold a candle to the fresh homemade ones. Sure it’s a little bit of mixing and rolling and cooking, but if you’ve ever torn into warm, freshly cooked flatbread you get it. ![]() When it comes to flatbread, I’m team make-your-own. Use them as sandwich wraps, tear into pieces and scoop up dips, make rollups with jam or nut butter, or enjoy them plain! ![]() You only need 5 pantry friendly ingredients to make this vegan homemade flatbread! It’s ready in under an hour, with most of the time being a hands-off resting of the dough. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |