flat breads 2

Making your own bread does not need to be complicated. It is crazy satisfying. Something about turning flour into bread is magical and worth every bit of effort. These skillet flatbreads are easy and based on a recipe I found in this month’s FreshJuice magazine. A simple flatbread. No yeast. No rising. Very little kneading.

The dough is rolled out and then cooked like a pancake. If you can make pancakes you can make this. The bread will bubble on top when it is ready to flip — although I’d say it is more forgiving than pancakes, you can check the bottom to make sure it is cooked enough for your liking before flipping over.  I like mine a bit on the crispy side so I make sure it’s a little browned before I give it a flip. For wraps a little brown around the edges is perfect, too crispy and the bread will only break when you wrap it around you filling so don’t over do it.

The bread browns nicely when it has been covered in the thinnest film of oil. I have a misto reusable oil sprayer which is perfect for this kind of thing. It’s nice because it sprays the oil very fine and you only get olive oil (or whatever oil you choose to fill it with) — no propellants or whatever other chemicals are found commercial cooking sprays. You could also just use your hands or a brush to spread the oil on the dough before you put in the fry pan. Just remember a little goes a long way.

I rolled the dough thinner than suggested and made 8-9 inch rounds which was perfect for wraps. You need a little extra room to wrap the bread around your filling. For dinner we filled these with grilled mushrooms, peppers and onions and our favourite salad dressing. For lunch, I made simple salad wraps – lots of lettuce, a bit of dressing. That’s it. A 6 inch round would be more suitable topped with veggies or used for mini pizzas Recipes makes 8 breads.

Linking up for Healthy Vegan Fridays!


Vegan skillet flatbreads

Prep Time45 mins
Servings: 8 flatbreads


  • 1-1/2 cups all purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon herbs de provence
  • 1/2 teaspoon salt
  • 1-1/4 cups cold water
  • 2 tablespoons olive oil + more for frying the bread


  • Mix dry ingredients in a bowl with a whisk - flours, baking powder, seasonings and salt.
  • In a separate bowl whisk together cold water, and 2 tablespoons olive oil. Pour over the flour mixture and stir until it begins to come together.
  • Transfer dough to a floured work surface and knead 10-12 times until dough is smooth. You will find that you need a quite a bit of flour.
  • Cut dough into 8 equal pieces and let them rest 10 minutes.
  • Form each ball of dough into a small round then roll as flat as possible with a rolling pin 6-9 inch rounds depending on how you will serve them. Larger, thinner rounds make better wraps.
  • Heat a non-stick skillet over medium heat. Working one flat bread at a time, brush or spray one side with olive oil and place in skillet oil side down. With bread still in the pan, coat the up-facing side with oil before flipping over to cook.
  • Bread will cook for a total 6-7 minutes, flipped over about half way through.
  • Transfer to a cooling rack.
  • Can be made ahead. Warm cooled bread in a skillet or in the microwave (10-15 secs) to soften it up before using as a wrap.


adapted from Fresh Juice magazine