Fresh Vegan Flatbread
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons olive oil
½ cup unsweetened non-dairy milk or water
Instructions
Whisk the flour, baking powder, and salt together in a large mixing bowl.
Whisk the olive oil and non-dairy milk or water together in a small bowl.
Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to form it into a soft ball. (Urban Shaman Tip: If the dough is too sticky, add a bit more flour, starting with 1TBS, but if it’s crumbling and not holding together, add another teaspoon of water.)
Place the dough in the bowl and cover it with a kitchen towel to let it rest for 10 minutes.
Divide the dough into four equal pieces and roll them into balls. Use a rolling pin or the palm of your hand to flatten each ball into 6-inch diameter rounds, about ¼-inch thick.
Pour a teaspoon of olive oil into a skillet and warm over medium-low heat. Working one at a time, cook the flatbreads for 3 to 4 minutes on each side, until golden brown, adding more olive oil to the pan as needed.
6a. Preheat oven to 400°F, line a baking sheet with parchment paper, and brush Olive Oil onto the flat bread, place in the oven for 10-15 minutes or until golden brown and remove!
Urban Shaman Tip: Flatbread can be made in advance and stored in the freezer!!