Quick Vegan Turmeric Flatbread
These golden, soft flatbreads are infused with turmeric and olive oil, making them a nutritious, plant-based choice. Quick to prepare, fiber-rich, and lightly spiced, they’re perfect for sandwiches, wraps, or enjoying on their own as a wholesome snack.
Equipment
- 1 Mixing Bowl
- 1 spoon or spatula
- 1 Skillet or Frying Pan
- 1 Measuring Cup
- 1 Measuring Spoon
Ingredients
Flatbread:
- 1 cup all-purpose flour
- 1 ½ tsp ground turmeric
- ½ tsp kosher salt
- ¼ tsp baking powder
- ⅓ cup water
2 tbsp olive oil
- Optional Spices for Extra Flavor:
- ¼ tsp black pepper
- ½ tsp cumin
- ½ tsp garlic powder
Instructions
- Gather Ingredients and Equipment: Before starting, make sure all your ingredients are measured and ready. You will need 1 cup of flour, 1 ½ teaspoons of ground turmeric, ½ teaspoon of kosher salt, ¼ teaspoon of baking powder, ⅓ cup of water, and 2 tablespoons of olive oil. Optional spices include black pepper, cumin, and garlic powder. Have a mixing bowl, spoon or spatula, skillet, measuring cups, and spoons on hand. This preparation ensures a smooth, stress-free cooking experience.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine the flour, ground turmeric, kosher salt, and baking powder. If using optional spices, add black pepper, cumin, and garlic powder at this stage. Stir the dry ingredients thoroughly with a spoon or spatula until the mixture is uniform in color. This step ensures that the turmeric and spices are evenly distributed, giving your flatbreads a consistent flavor and golden hue.
- Add Wet Ingredients: Create a small well in the center of the dry mixture and pour in ⅓ cup of water along with 2 tablespoons of olive oil. Using your spatula or hands, gradually combine the wet and dry ingredients. Mix until the dough begins to come together, making sure there are no dry patches left. The olive oil not only helps the dough bind but also adds a subtle richness and moisture to the flatbreads.
- Knead the Dough: Transfer the dough onto a clean, lightly floured surface. Knead it gently for 1 to 2 minutes until smooth and pliable. The kneading process develops a slight elasticity, which makes the flatbread soft yet sturdy enough to hold together while cooking. Once the dough is smooth, form it into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest for 15 minutes. This resting period allows the flour to fully hydrate, making the flatbread easier to roll and cook evenly.
- Divide and Shape Dough: After resting, transfer the dough back onto a lightly floured surface. Using a knife or bench scraper, divide it into four equal portions. Take each portion and gently flatten it into a roughly 6-inch round. You can use your hands or a rolling pin for this. Try to keep the thickness even—about ¼ inch—to ensure each flatbread cooks uniformly.
- Heat the Skillet: Place a skillet or frying pan over medium-high heat. Allow it to warm for 2 to 3 minutes. To prevent sticking and create a light, golden crust, add a small amount of oil to the pan and swirl it around to coat the surface lightly. The skillet should be hot but not smoking; a properly heated pan ensures a beautiful golden color and slight crispiness on the outside while keeping the interior soft.
- Cook the Flatbread: Carefully place one flattened dough round into the preheated skillet. Cook for about 1 to 2 minutes on the first side until you notice golden brown spots forming. Flip the flatbread using a spatula and cook the other side for another 1 to 2 minutes. The flatbread should puff slightly and have a soft, chewy texture. Repeat the process with the remaining dough rounds, ensuring each is cooked evenly.
- Rest and Serve: Once cooked, transfer the flatbreads to a plate and cover lightly with a clean kitchen towel. This keeps them warm and soft while preventing them from drying out. These turmeric flatbreads are best enjoyed immediately, either on their own, with dips, as a wrap, or alongside your favorite plant-based meal.
- Storage Tips: If you have leftovers, allow the flatbreads to cool completely before storing in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze them with parchment paper between each flatbread to prevent sticking. Reheat in a skillet over medium heat for 1–2 minutes per side for best results.
Notes
- For softer flatbreads, cover the dough while resting and keep the skillet at medium-high heat to avoid burning.
- You can experiment with whole wheat, spelt, or gluten-free flour for a different texture and flavor.
- Optional spices like cumin, garlic powder, or black pepper enhance flavor but are not required.
- If the dough feels too sticky, add a small pinch of flour; if too dry, add 1–2 teaspoons of water.
- Cook flatbreads individually, one at a time, to ensure even browning and proper puffing.
