Classic Flatbread Recipe

Dairy free and nut free

One of my favorite college meals has been homemade flatbread pizzas and chickpea pesto wraps. Since I can’t have normal flatbread, I made homemade ones using dairy alternative butter and milk. This recipe quickly became one of my favorites and is super simple to make. It also pairs well with soups! Because this recipe is simple, it can be made with a variety of alternatives. I also like to add oregano or Italian seasoning to add more flavor to this recipe. You can also add brown sugar and cinnamon to create cinnamon swirl variations. Use this recipe to suit your liking. It is an excellent starting point for something delicious.

Ingredients

  • Ingredients
  • 2 cups of flour
  • ½ tsp salt
  • 2 tsps baking powder
  • 3 ½ tbs of dairy alternative unsalted butter
  • 3/4 cup of sugar free oatmilk

Instructions

  1. In a bowl, mix the flour, salt and baking powder together
  2. In a microwavable safe cup, melt the butter into the milk. Heat in 15 second increments to prevent the butter and milk from exploding in the microwave.
  3. Let the melted mixture cool off in the fridge for two minutes before adding to the flour mixture.
  4. Mix wet and dry ingredients together. You can use your hands or a whisk. You’ll know the ball of dough is coming together once the mixture looks shaggy.
  5. Continue kneading the dough until it forms a smooth ball. Once it reaches this stage, cover the dough in plastic wrap and let sit for 30 minutes.
  6. After thirty minutes, split the dough into 6-8 pieces and roll into balls.
  7. Roll out the individual dough pieces into a thin circular or square shape.
  8. Heat a non stick pan to medium heat and do not add oil or butter.
  9. Place a piece of your rolled out flat bread onto the pan and wait 2-5 minutes for bubbles to appear and expand on the surface of the dough.
  10. Once bubbles begin forming and the dough begins to inflate, flip it on I’s otherside and cook for two minutes.
  11.  Repeat this process and let the cooked pieces cool fully
  12.  To store, I recommend placing parchment paper or a paper towel in between the flat bread.