This vegan flatbread is a blank slate! Use it as the base for a pizza or sandwich wrap. Make the dough the night before and keep it in the fridge. Let it come to room temperature before shaping. They take about 5 minutes to cook in a hot skillet!
- 1 teaspoon dry active Yeast
- 1 cup warm Water
- 1 teaspoon raw Sugar
- 2 cups unbleached Flour
- 1 teaspoon Salt
- 2 tablepoons extra virgin Olive Oil
In a small bowl, combine yeast, 1/2 cup of warm water and sugar. Allow yeast to bloom for 10 minutes.
Meanwhile in a separate medium mixing bowl, combine the flour and salt.
Once the yeast has bloomed, add to the mixing bowl with the flour and slowly mix in the rest of water. The dough will be shaggy at this point.
Add in the olive oil to the dough and use your hand to knead the dough in the bowl for 5 minutes until dough starts forming. See troubleshooting tips.
Add a drizzle of olive oil around your mixing bowl to coat the sides. Cover the bowl with a damp kitchen towel or plastic wrap.
Place the bowl is a warm place and allow to rise for 30-60 minutes. Tip: Place bowl in a cold oven with the oven light on – this will create a warm environment for your dough to rise.
Heat a Cast Iron or a Non-Stick Pan on medium heat.
Turn dough over on a lightly floured surface. Divide into 6 equal parts and place under the damp kitchen towel to make sure they don't dry out.
Take one piece of dough out onto the lightly floured surface and shape into a round flat disk. Using your hands or a rolling pin, flatten the dough keeping it in a round shape – about 1/4" thick, 6" in diameter. Remember, once the dough hits the hot pan it will instantly shrink.
Place rolled out dough onto the hot pan and allow the underside to cook for 2 minutes or until golden brown. Flip to cook the other side. Optional: While underside is cooking, brush on some Avocado Oil on the top of the dough to prevent it from drying. Becareful as some other oils have a lower smoke point and may burn quickly.
Remove flat bread and set aside on a cooling rack. Repeat steps 9 & 10 for the rest of the dough. You can alternatively save some of the left over dough in an air tight container and make it the next morning.
Optional: Before serving the warm bread, drizzle on some olive oil and sprinkle on some flakey sea salt.