Vegan Flatbread

The day I created this recipe I was working on a vegetable gyro recipe. I was unable to find a flatbread at my local grocer that didn’t contain milk, so I knew I would have to make some from scratch.

I wasn’t planning on making a flatbread recipe, it kinda just happened. I had been flipping through some recipes online and I couldn’t find any that were vegan, fluffy, and only used ingredients I had on-hand.

So here it is, my Vegan Flatbread.

Vegetable Gyro recipe is coming soon!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



2 Teaspoons Dry active yeast

2/3 Cup warm water

1/2 Cup warm coconut milk

1 Teaspoon pure cane sugar

1 Teaspoon Himalayan pink salt

2 1/2 Cups Bread flour


In bowl of stand mixer, add in yeast, salt, and sugar, then slowly pour warm water and coconut milk in. Let sit 3-5 minutes or until frothy.

Using dough hook, mix yeast mixture. Add flour a cup at a time mixing on medium speed, stopping to scraps sides of bowl as needed. Once all flour is added turn mixer up to medium-high speed, leave on for 3-5 minutes to thoroughly knead dough.

Transfer dough to lightly oiled bowl, cover with plastic wrap, let dough rise 45 minutes or until doubled in size.

Punch dough down. Divide into 8 pieces, roll into balls, place on a lightly floured surface or parchment paper, let dough rest for 5 minutes. Roll dough out into 6-8 inch discs.

Cook each side for 2 minutes on a griddle set to 300°F or in a lightly oiled skillet over medium heat.






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