Flatbreads are an important part of a lot of cuisines. they act as carriers of food, add a balance to the saucy, soupy meals, and are perfect to snack on with beany dips.
The most common flatbread we make are Rotis or Chapatis. Rotis are unleavened and thin flatbreads that are cooked just like other flatbreads and cooked till it develops golden spots or if puffed on the stove. Get that recipe in my cookbook.
Leavened flatbread with yeast of baking powder gives a thicker flatbread that is also heartier than a roti. Leavening the bread with a little yeast or baking powder makes delicious pita breads. The puffed up bread can be used as a pita pocket! These breads are also easier to roll out compared to unleavened roti and the shape really does not matter 🙂
This post has the yeast-free flatbread that is leavened with baking powder. For a Yeasted Pita Bread see the Recipe here. I personally prefer the yeasted version. It puffs up better and stays softer compared to the yeast-free. Both are equally delicious and easy to make on both stove top or baked in the oven. Add toasted cumin seeds for a burst of flavor.
More breads from the blog
- Whole Grain Za’atar Tomato Flatbread for Virtual Vegan
- Naan flat bread
- Gluten free Vegan Pretzel Bites
- Tomato Quinoa flat bread.
A puffable flat bread /Pita bread that is gluten-free and yeast-free is in my cookbook!.
Make the dough, let it rest, then divide into balls.
Roll the balls out using a little flour.
Cook on a hot skillet. Cover the flatbread with a lid for a few minutes. The flip.
Flip and cook the other side. Store on the counter covered with a kitchen towel for the day.
- 1 cup whole wheat spelt, whole wheat pastry or white whole wheat flour
- 1.5 cups unbleached white flour or all purpose flour
- 1/2 to 2/3 tsp salt
- 2.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons non dairy yogurt or use thick coconut milk or Aquafaba
- 2 tablespoons oil
- 3/4 cup warm water
- flour for rolling
- In a bowl, whisk the flours, salt, baking powder and soda.
- Add yogurt and oil and mix in.
- Add water and knead for a minute or 2 until a slightly sticky dough forms. Cover and let sit for 20 to 30 minutes.
- Add a tablespoon of flour if needed and knead for a minute until smooth.
- Roll out the dough into a log and using a pizza cutter cut into 12 to 14 equal parts. Roll each into a ball and store under a towel while you roll out the flatbreads. Roll each ball into about a 7 inch flatbread. I usually roll out the next flatbread when the first is cooking on the stove top. For baking. I roll out a half batch, bake, then roll the other half and bake.
- Cook on the stove top:
- Heat a heavy bottom skillet over medium high heat. Once hot, place a rolled out flatbread on the skillet. Cover with a lid and cook for 2 minutes or until bubbles form. Remove cover, flip and cook the other side for 1 to 2 minutes or until golden.
- Bake in oven:
Pre-heat oven to 450 degrees F / 230ºc and place a large pizza stone or thick baking sheet in the oven to heat up for at least 20 minutes.
- Place the rolled out breads 3 to 4 at a time depending on the size of the stone. Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven runs less hot and pita breads take too long to puff up.
- Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up like a pita bread if they were rolled out evenly. These puffed breads can be used as pita pockets.
Variations: add toasted cumin seeds to the bread for a flavor profile. For yeasted Pita bread see Recipe here.
Note: Unleavened flatbread such as roti can also be used to make puffed up flat bread. Rotis are much thinner than pita breads.
Nutritional values based on one serving