Vegan Herb Flatbread

🛒 Ingredients

• 250 g plain all‑purpose flour (or half wholemeal for extra nuttiness)
• 1 tsp baking powder.. ½ tsp fine sea salt
• 1 tsp caster sugar (feeds the yeast/helps browning)
• 1 tsp dried mixed herbs (thyme, rosemary, or oregano)
• 2 tbsp finely chopped fresh herbs (parsley, chives, thyme)
• 1 small clove garlic, very finely minced (optional)
• 150–160 ml warm water or unsweetened plant milk
• 2 tbsp olive oil, plus extra for brushing/cooking

👩‍🍳 Instructions

1. 1

   Mix dough: In a bowl, whisk together flour, baking powder, salt, sugar, dried herbs, fresh herbs, and garlic (if using). Add olive oil, then gradually stir in warm water/milk until a soft, slightly sticky dough forms.

2. 2

   Knead & rest: Turn onto a lightly floured surface and knead gently for 2–3 minutes until smooth and elastic. Shape into a ball, cover, and let rest for 15 minutes — this makes the dough easy to roll and keeps it soft.

3. 3

   Roll out: Divide the dough into 6–8 equal pieces. Roll each piece out very thinly into a rough circle or oval, about 2–3 mm thick.

4. 4

   Cook: Heat a dry non‑stick pan or cast‑iron skillet over medium‑high heat. Place one flatbread in the pan and cook for 1–2 minutes until puffy, dotted with golden brown spots. Flip and cook for another 45–60 seconds. Brush lightly with olive oil as you stack them.

5. 5

   Serve: Enjoy warm, or wrap in a clean cloth to keep soft for up to a few hours.