Garlic flatbread recipe No Yeast. This easy garlic herb flatbread has no yeast, doesn’t need hours to rest, and has a secret ingredient- Aquafaba. Vegan Yeast-free Garlic Naan Recipe. No yogurt, no Tofu. Easily doubled.
Soft garlicky herb flatbreads make a great side with any meal, with soups, salads, dips, curries and more. This easy Garlic herb Flatbread has no yeast, doesn’t need hours to rest, and has a secret ingredient. Instead of non dairy yogurt, this flatbread uses aquafaba!
Aquafaba is the liquid from a can of chickpeas or the viscous liquid remaining when you cook chickpeas at home. This viscous liquid has many uses like making eggless meringue, macarons, and used in many places instead of eggs/egg whites, as a binder for baking and more. Find out more about chickpea brine and all the amazing creations on Vegan Meringue Hits and Misses Facebook Group.
For this flatbread, aquafaba adds moisture, binding and the fluffyness. Make the dough for the flatbread, roll it out, grill or cook then brush with the herbed garlic butter mixture, done! You can also make these flatbreads into Garlic Naan. Press the garlic and cilantro into the rolled out flatbread along with nigella seeds, and then cook. Easy and ready within minutes. No yeast, no waiting for a hour for the dough to sit and rise.
You can make this bread with yeast, use 1 tsp active yeast or use this yeasted Garlic Naan. It takes me the same time to put the dough together for with or without yeast, so personally I prefer the with yeast bread. To make this bread gluten-free, use the gluten-free blend used for gluten-free Naan in my book, or use a gluten-free blend with gum like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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More flatbreads from the blog
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Wheat Flat bread – yeast-free
- Pita Bread – Yeasted
- High Protein Savory Herbed flatbread – Methi Thelpa – Yeast-free, can be GF
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. yeast-free. GF
- Naan – Yeasted
Steps:
Make the dough.
Roll it out into oval or circle.
Cook over a hot skillet, covered with a lid for the first side.
Brush garlic herb butter. Serve while hot.
Herb Garlic Flatbread Recipe No Yeast
Ingredients
Garlic herb butter:
- 2 tbsp vegan butter or olive oil
- 2 to 3 large cloves of garlic minced or crushed
- 2 tbsp fresh herbs, finely chopped. I used cilantro and dill. use any of parsley, tarragon, basil, rosemary, thyme
flatbread:
- 1 cup (125 g) unbleached white flour or all purpose flour
- 1 tsp baking powder
- 1/8 tsp (0.13 tsp) baking soda
- 1/3 tsp (0.33 tsp) salt use less if your aquafaba is highly salted
- 1/3 tsp (0.33 tsp) garlic powder
- 2 tbsp chopped herbs of choice
Wet
- 2 tsp oil
- 3 tbsp aquafaba chickpea water, thick viscous water from a can of chickpeas, or from home made chickpeas , or use non dairy yogurt.
- 2.5 tbsp non dairy milk
- 1/2 tsp (0.5 tsp) lemon juice
- a pinch of sugar omit if using sweetened non dairy milk
Instructions
Prep your garlic herb spread:
- Melt vegan butter in a bowl or warm the olive oil. Mince or crush the garlic and mix in. Mix in half of the chopped herbs.
Make the flatbread:
- In a bowl, whisk all the dry ingredients until well combined. Mix in the herbs.
- In a small bowl mix the non dairy milk and lemon juice. Add to the dry. Add aquafaba, oil and sugar to the dry. Mix well and knead for a minute. The dough will seem dry then start to get sticky as you keep kneading. Add a tsp or more flour if too sticky or a tsp non dairy milk if too dry. You want the dough to be somewhat sticky. Cover the bowl and let it sit for 5 minutes.
- Spray oil on the dough and knead for a few seconds to smooth out.
- Divide dough into 3 parts. Roll each into a smooth ball. Flatten one, dust in flour and roll out into an oval or circle shape.
- Heat a skillet over medium high heat. When the skillet is evenly hot. Place the rolled out flatbread on it. Place a lid on the flatbread and cook for 2 minutes.
- Flip and cook for another 1 to 2 minutes. Place directly on the flame or grill to blacken, or continue to cook on the skillet until golden brown spots.
- Place on a serving plate and immediately brush with garlic herbed butter. Sprinkle some herbs.
- Repeat for all flatbreads. Store covered lightly in a kitchen towel over the counter for the day, or refrigerate for upto 4 days.
Alternatively: make these flatbreads like garlic Naans.
- At step3 , after rolling out the flatbread. Spray water on the flatbread. Sprinkle minced garlic and herbs on the flatbread and press in. You can also sprinkle some nigella seeds and press in.
- Place the flatbread with garlic side up on a hot skillet. Cover and cook as above. Once the flatbread is cooked, brush it with melted vegan butter or oil. Sprinkle more herbs/cilantro and store.
Notes
Nutrition
In other news
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Cara says
November 9, 2015 at 2:23 pmCould the dough be made in a food processor?
Richa says
November 9, 2015 at 2:49 pmyes. double the recipe for a regular size food processor.
Piper says
January 27, 2016 at 11:29 amCouple the recipe
James says
November 9, 2015 at 2:37 pmI can’t get enough garlic bread. I am making this tonight along with your whole roasted cauliflower. Thanks!
Richa says
November 9, 2015 at 2:49 pmAwesome!!
Fran says
November 9, 2015 at 3:26 pmAny thoughts on gluten free?
Richa says
November 9, 2015 at 3:41 pmyou can use a gluten-free flour blend that has gum, like Bob’s red mill gluten-free 1 on 1 baking flour. Add less flour to begin with and add more if needed to make a soft somewhat sticky dough.
Fran says
November 9, 2015 at 3:46 pmThank you Richa! I don’t use gums but will thinker!
Richa says
November 9, 2015 at 3:58 pmmy gluten-free Naan in my book doesn’t use gum. You can sub psyllium husk instead of gum. Let me know how it turns out.
Jenny says
June 28, 2019 at 8:56 amI used King Arthur Gluten Free flour (Amazon) and didn’t have milk so I used all aquafaba and it was perfect. I only made half a recipe and left out the herbs since I wanted a bread to put peanut butter on to have with my coffee. Now I wish I’d doubled the recipe (tired of trying recipes that taste terrible). Next I’m goinng to add the herbs… love garlic bread!
BTW, walmart also carries gluten free flour that has great reviews.
Nancy says
November 9, 2015 at 4:51 pmHow should these be stored for the next day? Have you tried freezing them?
Richa says
November 9, 2015 at 5:28 pmI have tried keeping them in the refrigerator for upto 3 days. If you want to freeze them, cook both sides till just about getting golden and then freeze. Thaw slightly and Reheat on the skillet to brown spots. Let me know how they work out if you freeze them.
Sam says
November 9, 2015 at 6:02 pmI was just planning some recipes to make from your book and really wanted to make naan too, but don’t have any yogurt, but I do have aquafaba in the freezer, will be making this today!
Richa says
November 9, 2015 at 9:16 pmAwesome!
Courtney says
November 10, 2015 at 2:22 amI just made your rosemary pumpkin flatbread and it was amazing, so I know what I’m trying tonight!
Richa says
November 10, 2015 at 11:14 amawesome!
Matilda says
November 10, 2015 at 12:16 pmGreat recipe ! Much love from Ghana . Question outside this recipe ….. Are vegans mostly anemic or suffer iron deficiency disease ? I am on a 30 day vegan challenge and am enjoying it . I think I want to change my lifestyle to transition being a full vegan . But a friend tells me this today . Is it true ? Have you experienced such thing please ? Thanks
Richa says
November 10, 2015 at 12:30 pmThanks Matilda. That is great that you are taking the challenge and want to continue on it.
About Iron, no it is not true that vegans are anemic. Iron deficiency can happen to anyone not eating enough iron in their diet vegan or not. There are several sources of iron in the plant world like greens, beans, lentils, whole grains, nuts. http://www.vrg.org/nutrition/iron.php . Eat meals with enough helping of iron rich plant foods. Some people when they transition from a very meat heavy/ dairy heavy diet to eating only plant based ingredients, often do not know what to eat for a good filling meal and can end up eating either junk vegan food (processed options), or just salads, which is why they might develop deficiencies of iron or other vitamins. The key is to eat a balanced meal which has many ingredients of each category like greens(spinach, chard, kale etc), beans and lentils (chickpeas, black beans, kidney beans, other beans, lentils, peas, etc), some nuts and seeds (walnuts, almonds, cashews, sesame seeds, sunflower seeds etc), grains like oats, iron rich veggies as broccoli and bok choy etc.
Hope this helps.
Matilda says
November 10, 2015 at 10:35 pmThank you so much . Will do more research on !
Susan says
November 16, 2015 at 3:51 pmI made this tonight, using white whole wheat flour and leaving out the salt. Very good and so easy to make.
Richa says
November 16, 2015 at 4:08 pmAwesome!!
susan says
November 16, 2015 at 5:28 pmI am now going to look up your other flatbread recipes, since this was so good.
al falah mj says
November 20, 2015 at 5:27 amwoow
Jan says
December 3, 2015 at 9:52 pmThank you for posting this herbs flatbread
I have already tried this one and turned out really good. I like it so much and I made twice this week
Cassie says
December 5, 2015 at 9:55 pmHaving Indian food on my birthday, hahaha! This looks absolutely amazing!
Richa says
December 6, 2015 at 12:42 pmHappy Birthday Cassie!
Sydney says
January 27, 2016 at 9:16 pmCan you make the SPICY TOFU PEAS STUFFED NAAN CALZONES with this yeast-free naan?
Richa says
January 27, 2016 at 10:30 pmyes you can use these. Double the batch and roll them out into a circle, fold to make calzones as in the other post.
Angelique says
May 21, 2016 at 2:30 pmIf I wanted to use the Flatbread as a pizza base, should I cook the dough first or cook it in the oven with the pizza toppings?
Richa says
May 21, 2016 at 2:35 pmIt should cook ok to bake with the pizza toppings.
Christa Clark says
July 25, 2016 at 8:08 pmWow!! I wanted something special with dinner and looked to your flatbread, they were amazing!!! The smell, the texture, the taste! The instructions are perfectly clear, I even made a gluten free variety and was so happy with how easy and beautifully the dough rolled out. 5 stars!! ✨ My iPad would only select 4 stars but it is 5 or easily 10!!
jk says
September 15, 2016 at 11:23 amThese were wonderful and so easy! Today was my first try ever at making skillet flatbreads—first your Rosemary Pumpkin Flatbread and then this Garlic Herb Flatbread, and they both came together perfectly, and the requests for more have already begun! I’ve learned to cook largely from your blog and cookbook. I so reliably enjoy your recipes that I usually double the batch even the first time I make it. Thank you as always!
Richa says
September 15, 2016 at 11:42 amYay! so glad the recipes turn out so well! <3 <3
Dayna says
October 31, 2016 at 6:32 pmAmazing. Thank you so much!! I will be trying your other recipes!!
Melanie says
December 31, 2016 at 12:00 pmThank you for your great recipe !
I love it so much it’s so easy
Karley says
January 4, 2017 at 6:17 pmStoked that I stumbled across your blog today! Lots of yummy looking recipes! I’m making this one for dinner tonight and I cant wait to try it 🙂
Ritu says
November 8, 2017 at 12:14 pmHi Richa, can you please tell me the role of aquafaba in it? What does it do in the recipe? Thanks.
PS-Love all your recipes !!
Richa says
November 8, 2017 at 12:15 pmit adds moisture and hold somewhat like an egg. you can use non dairy yogurt as a sub
Rekka says
December 21, 2017 at 7:55 pmSo does the chickpea water need to be whisked before adding to the rest of the recipe? Or can it be used as is?
Richa says
December 28, 2017 at 11:57 pmno, as is
Wasifa says
February 14, 2018 at 12:47 pmThank you so much for the recipe.Its quick n easy.I made it with zatar and cheese..Family liked it 🙂
trish says
March 4, 2018 at 12:52 pmIs there something I can substitute for the chick pea water? really excited to try this…will use spelt flour though I’m really only supposed to use rice flour. -hoping spelt flour will be ok. rice flour flatbread would be amazing….maybe a recipe with rice flour would be good for those with sensitivities….just a thought 🙂
thanks
Richa says
March 4, 2018 at 1:39 pmYes, use non dairy yogurt.
its been in my drafts since the past year i think. i have to take pictures 🙂
trish says
March 4, 2018 at 2:17 pmThanks so much! I make my own soy mylk so will look for a recipe for yogurt. Or maybe putting some lemon juice or ACV in the mylk will curdle it enough for use. 🙂
Rehha says
September 28, 2018 at 4:46 pmHi Richa
Love ure recipes..
What wouldn’t recommend for non dairy milk .. in all recipes
Sophia says
March 31, 2019 at 12:53 pmI just made this and it is sooo good! It’s super easy to make, and absolutely delicious. I made one batch, then after realizing how little it made, put together another batch. So glad I did because my family ate it all up!
charlie says
March 2, 2020 at 10:22 amThese are the best flatbreads I’ve ever made and super quick too. Even the very picky 7yo enjoyed them
cathy says
April 19, 2020 at 12:49 pmThanks for this recipe! You mention that you can use yeast. Could you be more specific? I’m having a hard time figuring out where to incorporate it into the recipe. Thank you!
Vegan Richa Support says
April 19, 2020 at 8:02 pmSure cathy: first bloom the yeast in a large mixing bowl, pour warm water and stir in 2 tsp sugar. Sprinkle yeast on the water and let sit for 10 minutes or until frothy. Then start from step one in the method as usual.
Robert Johnson-Jones says
July 8, 2020 at 1:25 pmEasy to make