We created these in a moment of desperation. We were in need of a vegan flatbread for a pizza recipe and our local grocer didn’t have any. We mixed up some flour, salt, garlic and water, and this is what we got. An easy, quick and delightfully chewy flatbread that crisps up in the oven. Use them for wraps, for pizza crust or as they are. —LM + AM
MAKES 6
2 cups (250 g) white whole wheat flour, plus extra for rolling
2 tsp (7 g) baking powder
½ tsp fine sea salt
1 tsp garlic powder
Ground black pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
1 cup (240 ml) water
TOPPING
Olive oil
Sea salt
Parsley
In a large bowl, whisk the flour, baking powder, sea salt, garlic powder and black pepper together until well combined. Add the olive oil and water, and stir until it becomes a solid piece of dough. Remove the dough from the bowl and knead it on a clean, floured surface until it becomes stretchy and smooth, about 1 minute. It will start out sticky. The longer you knead, the more solid it will become.
Flour a smooth surface, tear off a golf ball–size piece of dough and form a ball with your hands. Roll the dough out into a thin disk. Repeat with the remaining dough.
Heat a large skillet over medium-high heat (the skillet should be dry, no oil necessary) and add one piece of flat bread dough. Cook for 1 minute, flip and cook for another minute. Remove it from the heat and repeat with the remaining dough.
To make them fancy, brush them with a thin layer of olive oil and sprinkle with the coarse sea salt and shredded parsley after cooking.