Flatbreads are a staple in many cuisines. They serve as carriers for curries and stews, balance saucy and soupy dishes, and make excellent snacks when paired with bean dips or spreads.
The most common everyday flatbreads are rotis or chapatis, which are unleavened, thin, and cooked on a hot griddle until they develop golden spots or puff in places. Leavened flatbreads, made with yeast or baking powder, produce a thicker, heartier bread. When leavened, flatbreads can puff into pockets like pita, which are ideal for stuffing and sandwiches. This recipe is a yeast-free version leavened with baking powder and baking soda, giving you a soft, easy-to-make flatbread or oven-puffed pita. For those who prefer yeasted pitas, a yeasted version will puff more noticeably and stay softer, but both styles are delicious and versatile.
Other flatbread ideas
- Whole Grain Za’atar Tomato Flatbread
- Naan flatbread (plain, garlic, stuffed)
- Gluten-free vegan pretzel bites
- Tomato, wheat and sprouted quinoa flatbread
If you enjoy stuffed wraps, these flatbreads work well for shawarma-style cauliflower wraps and other sandwich fillings. The flatbreads may be cooked on the stovetop or baked in a hot oven for a puffed pita effect.
Vegan Yeast-free Flatbread and Pita Bread
Author: Vegan Richa
Prep: 30 mins | Cook: 30 mins | Total: 1 hr
Servings: 12 | Course: Bread | Cuisine: Vegan
This vegan, yeast-free flatbread is dairy-free, made with whole-grain flour options, and comes together quickly. The dough is leavened with baking powder and baking soda, making it suitable for stovetop flatbreads or oven-baked pita-style pockets. The recipe is soy-free and adaptable to different flours and toppings. Adding toasted cumin seeds to the dough is a nice flavor variation.
Ingredients
- 1 cup whole wheat (or spelt, whole wheat pastry, or white whole wheat flour)
- 1.5 cups unbleached white flour (or all-purpose flour)
- 1/2 to 2/3 tsp salt
- 2.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons non-dairy yogurt (or thick coconut milk or aquafaba)
- 2 tablespoons oil
- 3/4 cup warm water
- Flour for rolling
Instructions
- In a mixing bowl, whisk together the whole wheat and white flours, salt, baking powder, and baking soda.
- Add the non-dairy yogurt and oil, mixing until combined.
- Add warm water and knead briefly, about one to two minutes, until a slightly sticky dough forms. Cover and let the dough rest for 20 to 30 minutes.
- If the dough feels too sticky after resting, add a tablespoon of flour and knead for a minute until smooth.
- Shape the dough into a log and divide it into 12 to 14 equal pieces. Roll each piece into a ball and keep them covered under a towel while you roll out the flatbreads.
- Working with one ball at a time, roll each into roughly a 7-inch round, using a little flour on the work surface to prevent sticking. You can roll the next flatbread while the first cooks.
- To cook on the stovetop: Heat a heavy-bottomed skillet over medium-high heat. Once hot, place a rolled-out flatbread on the skillet, cover with a lid, and cook for about 2 minutes or until bubbles form. Remove the lid, flip, and cook the other side for 1 to 2 minutes or until golden. Keep cooked flatbreads covered with a kitchen towel on the counter to retain softness for the day.
- To bake in the oven: Preheat the oven to 450°F (230°C) and place a large pizza stone or a thick baking sheet in the oven to heat for at least 20 minutes. Place 3 to 4 rolled breads on the hot stone at a time, depending on size. Bake for 3 to 6 minutes, or until the breads puff and are lightly golden. If your oven runs cool, switching to a high broil for a short time can help them puff faster. Remove carefully and continue with the remaining batches.
Tips and Variations
- For extra flavor, fold in toasted cumin seeds or other spices into the dough.
- If you prefer a softer, more puffy pita, try a yeasted version; it will typically puff and remain soft longer than baking powder alone.
- Unleavened rotis can also puff when cooked at high heat, though they are usually much thinner than pita breads.
- Store cooked flatbreads wrapped in a clean kitchen towel at room temperature for the day, or refrigerate for longer storage and reheat before serving.
Notes
These flatbreads make a versatile base for sandwiches, wraps, and dips. Baking on a very hot surface encourages puffing and pocket formation. Consistent thickness across the rolled rounds helps them puff evenly when baked.
Nutrition (per serving, approximate)
- Calories: 100 kcal
- Carbohydrates: 16 g
- Protein: 2 g
- Fat: 2 g
- Sodium: 145 mg
- Potassium: 111 mg
- Vitamin C: 0.5 mg
- Calcium: 45 mg
- Iron: 1 mg
