Garlic Flatbread (Vegan and Gluten-Free)
Do you want a savory flatbread to wrap something yummy in it or to sop up a stew or eat with our Fall Harvest Roasted Vegetables? Then go no further. Our garlic flatbread will hopefully put a smile on your face.
Equipment
- Use a large mixing bowl, whisk, wooden spoon, parchment or wax paper, damp towel/plastic wrap, knife, tortilla press/rolling pin (optional), medium cast iron, serving dish, and a smile with a “can-do attitude.”
Ingredients
- 1 Active dry yeast packet 1 packet yields 2 1/4 tsp
- 2 Garlic cloves Minced (2 cloves equals 1 Tbsp)
- 1 tbsp Fresh minced herbs rosemary and Thyme; may substitute with dry herbs; Italian seasoning
- ¾ tsp Sea salt
- ½ tsp Stevia Substitute with coconut sugar
- 2 cup Extra white Gold Gluten-free All-Purpose flour blend or King Arthur flour All-Purpose flour, Gluten-free
- 1 tbsp + 1 tsp Extra Virgin Olive oil Reserve 1 tsp to coat bowl
- ¾ cup Warm water*
Instructions
- Mix: In a large mixing bowl, whisk yeast, garlic, minced herbs, sea salt, stevia, and gluten-free all-purpose flour.
- Stir: Make a hole in the dry ingredients. Add olive oil. Slowly stir in ½ cup of warm water with a wooden spoon. Gradually add the remaining water until dough forms (about 2 minutes adjust if altering batch size).
- Knead: Move dough to a floured surface and knead with hand until smooth and elastic (about 2 minutes). Add more flour as needed to prevent sticking.
- Rise: Add reserved 1 tsp of olive oil to the mixing bowl (adjust if you alter batch size)—transfer dough into mixing bowl. Roll dough around to coat and place seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
- Cut: Once doubled in size, cut into six equal pieces (adjust if altering batch size). Cut each piece again in half until you have 12 pieces in total. Lay a damp towel on top. Let rest.
- Press: Place wax paper on the top and bottom pressing-surface of a tortilla press. Position the ball of dough in the middle and press one at a time. Press down hard to flatten the dough ball. Then rotate the tortilla and press hard again.
- (Optional: If you do not have a tortilla press, then by hand, lightly flour surface, roll each piece of dough into a large circle that’s less than 1/8th inch thick, then flatten with a rolling pin – see photo).
- Heat: Preheat a medium cast-iron skillet to medium-high heat. When the skillet is evenly hot, place the pressed/rolled out flatbread on it. Cook for approximately 2 minutes without touching it until it bubbles on the surface. Flip and cook for 2 1/2 minutes on the other side. Repeat, until all flatbread is cooked.
- Serve: Place on a serving dish and enjoy! (Optional: Immediately brush each flatbread with garlic herb vegan butter*) Cool and store any remaining garlic flatbread in a container or Ziplock bag. Best when fresh.
Notes
*Recipe loosely modified from the Food Network.
*The water temperature should be about 110 degrees F (43 C) or bathwater temperature. Water should not be too hot to the touch (it can kill the yeast) or too cool (it will not activate the yeast).
*Flatbread pairs well for individualized pizza, pasta, roasted vegetables, a sandwich with choice filling, and a snack.
Can store the dough in the freezer for up to one month. Do you want some extra yumminess? Then slab our garlic herb butter on it! Garlic herb butter:
2 tbsp vegan butter or olive oil
2 to 3 large cloves of garlic minced or crushed.
2 tbsp fresh herbs, finely chopped (i.e., rosemary, thyme, parsley, oregano, etc.)
Mix and spread on flatbread. Great to use on boiled, broiled, grilled, or roasted vegetables. *Nutrition information is a rough estimate.
*The water temperature should be about 110 degrees F (43 C) or bathwater temperature. Water should not be too hot to the touch (it can kill the yeast) or too cool (it will not activate the yeast).
*Flatbread pairs well for individualized pizza, pasta, roasted vegetables, a sandwich with choice filling, and a snack.
Can store the dough in the freezer for up to one month. Do you want some extra yumminess? Then slab our garlic herb butter on it! Garlic herb butter:
2 tbsp vegan butter or olive oil
2 to 3 large cloves of garlic minced or crushed.
2 tbsp fresh herbs, finely chopped (i.e., rosemary, thyme, parsley, oregano, etc.)
Mix and spread on flatbread. Great to use on boiled, broiled, grilled, or roasted vegetables. *Nutrition information is a rough estimate.
Nutrition
Sodium: 145.6mgIron: 0.9mgCalcium: 21.01mgVitamin C: 0.17mgSugar: 0.7gFiber: 2.25gPotassium: 8.09mgCalories: 79.07kcalMonounsaturated Fat: 0.97gPolyunsaturated Fat: 0.24gSaturated Fat: 0.17gFat: 1.87gProtein: 2.14gCarbohydrates: 14.99g
Tried this recipe?Let us know how it was!
