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Vegan cumin and garlic flatbread

You can use this yeast-free, vegan cumin and garlic flatbread instead of naan for dipping or on the side of  a curry. If you roll the dough out  very thinly, they can be used for wraps. If you kneed them well, before and after resting, they will puff up during cooking and form a small pocket, so you’ll get yeast-free pita bread which can be filled with cooked meat, veggies, salad, falafel, condiments and so on.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g flour
  • 100 g plant-based yoghurt
  • 1 tsp baking powder
  • 2 pinches of salt
  • 1 tsp olive oil
  • 2 tsp. cumin seeds
  • 1 tsp garlic powder

Method
 

  1. In a small bowl mix the yogurt and oil.
  2. In a larger bowl, combine the flour, baking powder, garlic powder, salt and cumin seeds.
  3. Add the yogurt mixture and combine until you form a soft dough. If it’s too sticky add more flour.
  4. If you have time, rest the dough, (covered) for about 30 minutes.
  5. Lightly dust a large chopping board with flour, then add the dough. Kneed it for a couple of minutes, until it’s light and bouncy.
  6. Divide the dough into 2 or 3 equal sections (depending on how big you want your flatbread).
  7. Roll each into a ball.
  8. Using a rolling pin, roll out each ball into 3mm thick circular or oval shapes (they don’t have to look perfect).
  9. Heat a lightly oiled frying pan over medium heat and fry each flatbread for a couple of minutes on both sides.
  10. Keep the cooked flatbreads warm and soft by covering them with a clean tea towel.
  11. Serve lukewarm or at room temperature.