5-Ingredient Protein Flatbreads- all you need is 20-minutes to make these simple vegan flatbreads. No yeast required. Each one packs 11 grams of protein! (dairy-free)
The next time you need flatbread to pair with a cozy curry recipe or a warm bowl of soup, give these 5-ingredient protein flatbreads a try!
Why You’ll Love This Recipe
- You don’t need yeast or any fancy ingredients
- Simple to prepare
- Soft and fluffy texture
- Rich in fiber and protein
- Dairy-free and egg-free
Vegan Protein Flatbread Ingredients
- Flour- I’ve tested the recipe with whole grain flour and Einkorn flour (which is lower in gluten than modern wheat flour) and had great results with both. If you want to try testing them with gluten-free all-purpose flour, please let us know how they turn out!
- Yogurt- Unsweetened plain Greek yogurt works best for it’s neutral flavor and high protein content. My go-to brands for vegan Greek yogurt are Kite Hill or Iceland Provisions.
- Baking Powder– Baking powder acts as a leavening agent to help the flatbreads rise ever so slightly.
- Salt- You can omit the salt to make the flatbreads low-sodium. Otherwise, add 1/4 teaspoon for lightly salted or 1/2 teaspoon for full salty pleasure.
- Butter or Oil- Miyokos butter works great as a dairy-free alternative for cooking the flatbreads on the stovetop. Any neutral flavored oil will work in its place.
How to Make Protein Flatbreads
- Whisk together flour, baking powder, and salt.
- Add Greek yogurt and stir until a dough forms.
- Knead dough into a ball. Transfer to lightly floured surface.
- Cut into 4 equal pieces. Roll each piece out to a flatbread.
- Warm butter or oil in skillet. Cook flatbreads for 3-4 minutes on each side.
- Serve warm and enjoy!
Recipes to serve with flatbread
5-Ingredient Protein Flatbread
Servings: 4 flatbreads
- 1¼ cup flour, such as whole wheat or all-purpose
- 1 cup dairy-free Greek yogurt
- 1 teaspoon baking powder
- ¼-½ teaspoon fine sea salt
- 2 tablespoons dairy-free butter , or extra virgin olive oil
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In a large bowl, combine the flour, baking soda and salt. Whisk together.
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To the bowl, add the yogurt and stir until a dough begins to form. Using your hands, kneed the dough into a ball. Transfer ball to a lightly floured surface.
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With a knife, cut the ball into 4 equal parts. Roll each part into a roughly 6-inch by 3-inch wide flatbread.
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Warm a large skillet over medium-low heat. Add 1 tablespoon of butter or oil. Place one (or two, if it will fit) flatbreads in the skillet and cook for 3-4 minutes on each side, until light golden brown. Set aside to cool. Use the remaining butter/oil to cook the last 2 flatbreads. Serve warm (or at room temp) and enjoy!
Calories: 201kcal, Carbohydrates: 19g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 192mg, Potassium: 102mg, Fiber: 5g, Vitamin A: 33IU, Calcium: 110mg, Iron: 2mg
