Updated: Jun 9, 2020
This is a veganisation of a mainstream recipe - couldn't be easier, just by switching the natural yogurt for soy yogurt, vegan flatbreads! You can just have them plain or add some flavourings - onion powder, garlic powder, chilli flakes, fresh herbs.....
I make these to go with my vegan doner kebabs which can be found here
The dough is super easy to make, I would recommend having plenty of extra flour for rolling and kneading as it is quite a sticky mix. This recipe makes 4 breads, but can be easily adjusted to suit your needs, basically just equal parts of flour to yogurt
200g plain flour
175g plain, preferably unsweetened, soy yogurt
1/2 tsp salt
In a bowl mix the ingredients together. Tip out onto a really well floured surface and knead lightly until smooth and not too sticky. Divide the dough into 4 equal portions and roll into a ball
Roll each ball into roughly a circle shape. It doesn't have to be perfect, flatbreads look good with a rustic look! It should be about 3mm thick
Heat a frying pan to medium heat and dust off the extra flour from one of the breads. Transfer it to the hot pan, you might find using the rolling pin helps
Cook on medium for 2 minutes, then flip over and repeat on the the side. Repeat with the remaining rolled breads and leave on a cooling rack.
These breads store well in a sealed bag or container for a couple of days, or can freeze too!