Easy Flat Bread Gluten Vegan Yeast Free

2015-07-19 12.13.57

I discovered this amazing bread on keepinitkind.com. What a find! I think this is easily going to be my new favorite bread recipe. Its simple and easy to make, not too many ingredients, and tastes to me like regular flat bread. It even has a lightness about it that almost would make you think it had egg inside. But no-no folks, this is gluten, yeast, egg, dairy free amazingness!

It took me somewhere from 30-45 minutes to make my first batch, but to be fair I was skyping friends at the same time, and following the directions slowly so I didn’t screw it up. I think you could easily make all 8 pieces of bread in 20 minutes or less if you gave it your full attention. The next few times I made it it took me 20 minutes or less. Basically measuring the ingredients, molding into a ball and cooking. It’s even quicker when I use it as pizza dough. I just cut into two halves, save one, and roll the other out onto a pizza pan. Add toppings and bake at 425 for 15-20 minutes.

I didn’t need to modify the ingredients at all, which was a pleasant surprise. While my cooking results didn’t turn out quite as described in the blog ( I had no bubbling at all the bread stayed flat in the pan so I burnt the first few waiting to turn) the end results was oh so yummy! I ate mine plane right off the cooling rack, and put jelly on one. I easily see this being a great sandwich bread, or pizza dough. It’s moist but still a flat bread, so you can’t really wrap anything it it, folding it would break it into two sections.

For my gluten free flour mix I use Pamela’s Gluten Free Bread Mix.

As posted on keepinitkind.com/easy-homemade-vegan-yeast-free-flatbread with slightly modified instructions.

Easy Flat Bread Gluten Vegan Yeast Free
 
Prep time
Cook time
Total time
 
Love this recipe soo much, I just had to repost it!
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 2 cups unbleached all-purpose flour + more if necessary and for your floured surface
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup water
  • ¼ cup non-dairy milk (I used almond)
  • 2 tablespoons olive oil
Instructions
  1. Combine all of the ingredients in a bowl and mix well. I used a good ole fashion hand mixer on low until the dough got to the point that I just used my hands. You should be able to easily mold the dough into a ball, it should stay together well like play-dough but shouldn't be too sticky or you need more flour.
  2. I cut the ball in half, then cut the half's in half, then again until there were 8 even pieces to work with.
  3. I got out cooling racks to put the bread on after each one was made, and one sheet of parchment paper for rolling out the bread before I cook it. I put a little bit of flour on the parchment paper and rolling pin to help keep the dough from sticking.
  4. Put a pan on the stove with a little non-stick spray of your choice and put on low to medium heat.
  5. Taking one ball at a time use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 5 to 6-inch circle-ish shape. Place the flattened dough on the hot pan and cook until bubbles begin to form and the edges begin to lift, or for 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on cooling rack. Repeat for each ball of dough.
  6. They are ready to eat, or you can store them in an airtight container in the refrigerator for 3 to 4 days.

 

 

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