Authentic copycat vegan Soft Greek Flatbread recipe
Is there anything better than soft, fluffy fresh baked bread? I don’t think so. And this vegan authentic copycat soft Greek Flatbread recipe delivers the best soft, fluffy and mouthwateringly delicious flatbreads you can imagine. This recipe mimics the authentic greek style flatbreads with their softness, slight sweetness and irresistible light and fluffy crumb, but they are all vegan and even come in a gluten-free version. Use them as lunch wraps, as an open pita bread, topped with vegan gyros or as a side to greek salad. It’s so incredibly good.
Ingredients
- 3 cups Selfrising Flour plus extra for rolling
- 1 tbsp Maple Syrup
- ⅔ cup Lukewarm Water
- ½ cup Almond Milk or your preferred plant milk
- 1 tbsp Olive Oil
- 1 tsp Salt
Instructions
- In a large mixing bowl (or electric bread mixer fitted with dough hook), mix sugar, salt, water, plant milk and olive oil and stir together to combine.
- dd half of the self raising flour and mix together. Add the rest of the flour a little at a time, until the dough is soft and holds together well. It should pull away from the sides the bowl and form a ball while still being soft to the touch.
- Divide the dough into six or eight equal size pieces (depending on how big you want your flatbreads to be).
- On a lightly floured and clean surface, roll the dough into 1/8-inch round flatbreads that are 7-8 inches in diameter. Gently prick the surface of the bread with a fork or similar.
- Heat a non-stick skillet to medium heat and add a little olive oil. Cook the flatbreads for 2-3 minutes on each side until they start to puff a little. Once the flatbreads are just starting to take on a lightly golden colour, remove from the skillet and set aside to cool a little. Serve and enjoy.
Notes
Store wrapped up in a cool room temperature.
These Flatbreads are freezer friendly