I’ve been gathering and testing recipes for autumn and these past few weeks. It feels funny using pumpkin or pumpkin spice in the middle of a heatwave but here we are. There was one day this week that was slightly cooler and I just couldn’t help myself, so I made soup. Spicy navy bean soup to be exact. What really made this soup extra delicious, was the vegan herbed flatbread I made along with it.
Oh my goodness! This bread is garlic-y, scrumptious and so addictive! I feel like bread is a MUST if your having soup. For dipping of course! The dough is pretty simple. I let it proof a few times and that really creates flavor and a better texture. If you don’t have time, one proof is good enough. But trust me, three times is best. Or even more.
Vegan Herbed Flatbread
- Add water yeast sugar and oil in a stand mixture fitted with a dough hook attachment
- Mix to combine. Let the mixture bubble a bit. Then add in your flour, semolina and salt.
- With the speed on low, mix for about 5–7 minutes until the dough forms. Transfer to an oiled bowl and loosely cover.
- Let it rise until double in size. About 30-45 minutes. Then pinch the air down and form into a ball again. Repeat this process 2 more times.
I like to proof my dough a few times, especially when making a flatbread or a pita. It really develops the flavor and creates bubbles of deliciousness when grilling. I also add in some semolina flour for a chewy texture. I do the same with my pizza dough. Try it! You’ll never want to make it any other way.
I combine finely chopped parsley, cilantro, dill, chives and chopped garlic. Once the flatbread comes off the hot griddle, I brush some melted vegan butter on one side and spread a tbsp of the herbed mixture on top. These are best served hot! But can easily be reheated in a microwave for a few seconds or on a griddle.
This recipes makes 6-8 flatbreads.
Vegan Herbed Flatbread
- 10-12 inch Cast-Iron Skillet
- Rolling Pin
- Stand Mixer Fitted with a Dough Hook Attachment
- 2½ cups flour
- ½ cup semolina flour
- 2 tsp kosher salt
- 1 cup warm water
- ¼ cup olive oil
- 1 tsp sugar
- 2 tsp instant yeast
- ½ cup assorted fresh herbs (finely chopped) basil, parsley, chives, dill
- 3 tbsp minced garlic
- ¼ cup melted vegan butter
- In a stand mixer fitted with a dough hook attachment. Add in your water, oil, sugar and yeast. Mix it enough just to combine. Let it sit for about 10 minutes so the yeast can bubble up and activate.
- Once the yeast has bubbled, add in your flours and salt. With the speed on low, mix for about 5-10 minutes until a dough forms. If it's too wet or sticky, sprinkle a little more flour.
- Once the dough pulls away from the sides of the bowl, use your hands to form the dough into a ball and transfer it to a greased bowl. Cover it loosely and let it rise until doubled in size. About 30-45 minutes.
- Once the dough is doubled in size, punch it down to release the air and form it into a ball again. Cover and repeat this process 2 more times.
- On the 3rd rise. Punch the dough down to release the air and transfer to a lightly floured surface. Tear off 3 ounce portions of the dough and form them into balls.
- Using a rolling pin, roll the ball of dough into your desired shape. I prefer a more oval shape. If the dough starts sticking to your rolling pin or surface, add a bit more flour. Dust off any excess flour before cooking.
- On a lightly oiled cast-iron griddle, cook the dough for about 2-3 minutes on each side on low-med heat. Brush with melted butter and add the herbed garlic mixture. Serve warm. Enjoy!
- Mix your herbs and garlic together until evenly combined.
- If you don’t have any vegan butter, you can use your favorite oil instead.
- You can use any herbs that you prefer. This is a great way to incorporate whatever leftover herbs you have hanging around in your fridge.
- The addition of semolina adds a chewy texture and really elevates this flatbread.
- If you’re pressed for time or just don’t feel like proofing the dough 3 times, just let it rise and double in size once and follow with the rest of the process. But the flavor is best when proofed often or, even overnight.