Vegan Skillet flatbreads
Making your own bread does not need to be complicated. It is crazy satisfying. Something about turning flour into bread is magical and worth every bit of effort. These skillet flatbreads are easy and based on a recipe I found in this month’s FreshJuice magazine. A simple flatbread. No yeast. No rising. Very little kneading.
The dough is rolled out and then cooked like a pancake. If you can make pancakes you can make this. The bread will bubble on top when it is ready to flip — although I’d say it is more forgiving than pancakes, you can check the bottom to make sure it is cooked enough for your liking before flipping over. I like mine a bit on the crispy side so I make sure it’s a little browned before I give it a flip. For wraps a little brown around the edges is perfect, too crispy and the bread will only break when you wrap it around you filling so don’t over do it.
The bread browns nicely when it has been covered in the thinnest film of oil. I have a misto reusable oil sprayer which is perfect for this kind of thing. It’s nice because it sprays the oil very fine and you only get olive oil (or whatever oil you choose to fill it with) — no propellants or whatever other chemicals are found commercial cooking sprays. You could also just use your hands or a brush to spread the oil on the dough before you put in the fry pan. Just remember a little goes a long way.
I rolled the dough thinner than suggested and made 8-9 inch rounds which was perfect for wraps. You need a little extra room to wrap the bread around your filling. For dinner we filled these with grilled mushrooms, peppers and onions and our favourite salad dressing. For lunch, I made simple salad wraps – lots of lettuce, a bit of dressing. That’s it. A 6 inch round would be more suitable topped with veggies or used for mini pizzas Recipes makes 8 breads.
Linking up for Healthy Vegan Fridays!