Vegan Flatbread with Garlic and Coriander
Bread and Rolls
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Cook Time
2 h 30 min
Servings
8
Difficulty
Medium
Prep Time
30 Min
Description
These vegan flatbreads are incredibly soft and flavorful, perfect as a side dish or a light meal. I've been making this recipe for years, and it's always a hit! The dough is easy to work with, and the garlic-coriander butter adds a delicious touch. They're best served warm, straight from the pan. This recipe is perfect for a casual brunch or a simple weeknight dinner. You can easily customize the toppings to your liking. Enjoy these warm, fragrant flatbreads with your favorite dips or curries!
Ingredients (8 ingredients)
-
7 g fast-action dried yeast
-
2 tsp sugar
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2 tbsp vegetable oil
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0.5 tsp baking powder
-
500 g plain flour
-
50 g vegan salted plant-based butter block
-
4 clove garlic cloves
-
1 handful coriander
Preparation (10 steps)
Activating the Yeast
Add 7g sachet fast-action dried yeast, 2 tsp sugar, 2 tbsp vegetable oil, and 300ml warm water to the mixing bowl. Mix for 5 Sec./Stufe 3.
Preparing the Dough
Add 500g plain flour, ½ tsp baking powder, and 1 tsp fine sea salt to the mixing bowl. Mix for 20 Sec./Stufe 4.
Combining Wet and Dry Ingredients
Pour the yeast mixture into the flour mixture. Knead using the knead function for 2 Min./Knetstufe.
First Rise
Transfer the dough to a lightly oiled bowl, cover with a tea towel, and leave to rise in a warm place for 45 mins-1 hr until doubled in size. No Thermomix action needed for this step.
Dividing and Shaping the Dough
Tip the dough out onto a clean work surface and knock back a couple of times. Divide into eight or 10 pieces (about 75g each), and roll into balls. Cover and leave to rise for 30-45 mins until doubled in size again. No Thermomix action needed for this step.
Preparing Garlic Butter
Add 50g vegan salted plant-based butter block and 4 garlic cloves to the mixing bowl. Chop for 3 Sec./Stufe 7.
Melting Garlic Butter
Melt the butter and garlic mixture for 3 Min./50°C/Stufe 2.
Adding Coriander
Add a small handful of coriander to the mixing bowl and mix for 5 Sec./Stufe 3.
Cooking the Naan
Heat a dry cast iron or heavy-based frying pan over a medium-high heat. Roll one dough ball out at a time into an oval shape on a lightly floured surface, leaving the rest covered. Lightly brush the top with water and put in the hot pan, dampened-side down. Brush the other side with water and cook for 1-2 mins until puffed up and blistered. Flip and cook on the other side, then wrap in a tea towel to keep warm. Repeat with the remaining dough balls. No Thermomix action needed for this step.
Serving
Brush the garlic-coriander butter over the warm flatbreads and serve immediately. No Thermomix action needed for this step.
Finished cooking? Great! 🎉
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Created by
Charlotte Thompson
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
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