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This easy Tofu Flatbread recipe is soft and fluffy, ready in just 30 minutes with no yeast required! Made with silken tofu for added protein and moisture, these flatbreads are perfect for wraps, dipping, or serving alongside your favorite meals.
Table of Contents
Why You’ll Love This Recipe
Unlike traditional flatbread recipes that require yeast and rising time, these tofu flatbreads come together quickly with just a handful of pantry staples. Silken tofu adds moisture and a subtle boost in protein without affecting the flavor. The result is soft, tender flatbreads with beautiful charred spots from the skillet.
Whether you’re looking for a quick side dish for dinner, a base for wraps and sandwiches, or something to dip into hummus and spreads, this versatile flatbread recipe has you covered!
Ingredients You’ll Need
For the Flatbread Dough:
- Silken tofu: The secret ingredient! It adds moisture, creates a tender crumb, and boosts protein content without any tofu flavor. Use silken tofu, not firm or extra-firm, as the texture will differ.
- Olive oil: Adds richness and keeps the flatbreads soft and pliable. Substitute with any neutral cooking oil if needed.
- All-purpose flour: Forms the structure of the flatbread. We haven’t tested this recipe with gluten-free flour, but we have another gluten-free flatbread recipe you will love!
- Baking powder: The leavening agent that gives these flatbreads a light, fluffy texture without yeast or rising time.
- Salt: Enhances the flavor of the dough.
For the Topping:
- Olive oil: Brushed on after cooking for extra flavor and sheen.
- Garlic: Freshly grated garlic infuses the oil with flavor. Use a microplane or garlic press for best results.
- Salt: Just a pinch to season the garlic oil.
- Fresh parsley: Adds color and fresh flavor. Substitute with cilantro, basil, or other fresh herbs you have on hand.
Equipment Needed
- High-speed blender or food processor
- Large mixing bowl
- Rolling pin
- Large skillet or cast-iron pan
- Small bowl for garlic oil
- Pastry brush
- Clean kitchen towel
Serving Suggestions
These tofu flatbreads are incredibly versatile! Here are some of our favorite ways to enjoy them:
- As a dipper: Serve alongside homemade hummus, baba ganoush, tzatziki, or your favorite dips and spreads.
- For wraps and sandwiches: Use as a base for falafel wraps or veggie wraps, or load it with your favorite sandwich fillings.
- As a pizza base: Top with sauce, vegan cheese, and your favorite toppings for quick personal pizzas.
- Alongside meals: Serve as a side with curry, dal, chili, or soup. They are ideal for scooping and absorbing sauces.
- For breakfast: Spread with vegan butter, jam, or use as a base for breakfast burritos.
Tips for Perfect Flatbread
- Don’t skip the kneading. Kneading develops the gluten structure, giving your flatbreads that perfect chewy yet tender texture. Four to five minutes is all you need – you’ll know the dough is ready when it’s smooth and springs back slightly when poked.
- Keep the dough soft. The dough should feel soft and slightly tacky to the touch, not dry or stiff. If you add too much flour during kneading, the flatbreads will turn out tough. Add flour sparingly, just enough to prevent sticking.
- Roll to an even thickness. Aim for a consistent ¼-inch thickness when rolling out each flatbread. Uneven thickness means some parts will cook faster than others, leading to burnt spots while other areas remain undercooked.
- Get the heat just right. Medium heat is key! If the pan is too hot, the outside will char before the inside cooks through. If it’s too low, the flatbreads will dry out instead of getting those beautiful blistered spots. You should hear a gentle sizzle when the dough hits the pan.
- Don’t overcrowd the pan. Cook flatbreads one at a time to ensure even heat distribution and to give yourself room to flip them easily. Rushing this step leads to unevenly cooked bread.
- Keep them warm. As each flatbread finishes cooking, stack them on a plate and cover with a clean kitchen towel. This traps steam, keeping them soft and pliable. Exposed flatbreads will dry out and become stiff as they cool.
- Brush while hot. Apply the garlic oil while the flatbreads are still warm so it soaks in. Cold flatbreads won’t absorb the oil as well, and you’ll miss out on that incredible flavor.
Storage Instructions
- Room temperature: Keep leftover flatbreads wrapped in a clean kitchen towel or stored in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container or resealable bag for up to 5 days. The texture may firm up slightly when cold.
- Freezer: These flatbreads freeze beautifully! Stack them with a piece of parchment paper between each, then store in a freezer-safe bag or container for up to 3 months.
- Reheating: Warm refrigerated or frozen flatbreads in a dry skillet over medium heat for 30-60 seconds per side, or wrap in a damp paper towel and microwave for 15-20 seconds until warm.
Recipe FAQs
We recommend sticking with silken tofu for the best texture. Firm or extra-firm tofu contains less moisture and won’t blend as smoothly, which will affect the final result. If you don’t have silken tofu, you could try using blended soft tofu, but the texture may vary.
We haven’t tested this recipe with a gluten-free flour blend, but a good-quality 1:1 blend (like Bob’s Red Mill) should work. Keep in mind that gluten-free flatbreads may be slightly more delicate and less stretchy than the classic version. We also have a great gluten-free flatbread recipe if you’d like to try that!
Not at all! The tofu simply adds moisture and protein, with no noticeable flavor. The finished flatbreads taste just like traditional flatbread with a subtle richness from the olive oil.
Yes! You can prepare the dough, divide it into balls, and refrigerate it covered for up to 24 hours. Let the dough come to room temperature for 15-20 minutes before rolling it out and baking.
This usually happens from over-kneading the dough or using too much flour. Knead just until the dough is smooth (4-5 minutes), and add flour sparingly – the dough should be soft and slightly tacky, not dry.
While we haven’t tested baking these, you could try baking them on a pizza stone or baking sheet at 475°F for 3-5 minutes per side. The stovetop method gives you those beautiful charred spots, but baking could work in a pinch.
More Homemade Bread Recipes You May Enjoy:
Appetizers and Sides
Easy Homemade Pita Bread
Appetizers and Sides
Easy Gluten-Free Flatbread (5-Ingredients!)
If you make this recipe, let us know what you think in the comments below! And if you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it – we love seeing your photos!
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Easy Tofu Flatbread
- Total Time: 30 minutes
- Yield: 8 flatbreads 1x
- Diet: Vegan
Description
This easy Tofu Flatbread recipe is soft and fluffy, ready in just 30 minutes with no yeast required! Made with silken tofu for added protein and moisture, these flatbreads are perfect for wraps, dipping, or serving alongside your favorite meals.
Ingredients
Flatbread dough:
- 16 oz silken tofu
- ¼ cup olive oil
- 4½ cups (540g) all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
For topping:
- ¼ cup olive oil
- 1 clove garlic, grated
- ¼ teaspoon salt
- Fresh parsley, chopped
Instructions
- Blend the tofu mixture. Add the silken tofu and olive oil to a blender and blend until completely smooth. This should only take about 30 seconds.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt until combined.
- Form the dough. Pour the blended tofu mixture into the dry ingredients and stir with a wooden spoon or spatula until a rough, shaggy dough forms.
- Knead the dough. Transfer the dough to a clean, lightly floured work surface. Knead for 4-5 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable but still soft.
- Divide and shape. Divide the dough into 8 equal portions (about 85-90g each if you want to be precise). Roll each portion into a smooth ball.
- Roll out the flatbreads. Using a rolling pin, roll each ball into a rough circle about ¼-inch thick. Don’t worry about making them perfectly round – rustic shapes add character!
- Make the garlic oil. In a small bowl, mix together the olive oil, grated garlic, and salt. Set aside.
- Cook the flatbreads. Heat a large skillet over medium heat and drizzle with a little olive oil. Working one at a time, add a rolled-out flatbread to the hot pan and cook for about 2 minutes, until you see charred spots forming on the bottom. Flip and cook for another 1-2 minutes on the second side. Transfer to a plate and cover with a clean kitchen towel to keep warm.
- Finish and serve. Brush each warm flatbread with the garlic oil mixture and sprinkle with fresh chopped parsley. Serve immediately and enjoy!
Notes
- Storage: Keep at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months with parchment paper between each flatbread.
- Make ahead: Dough can be refrigerated for up to 24 hours. Bring to room temperature before rolling and cooking.
- Reheating: Warm refrigerated or frozen flatbreads in a dry skillet over medium heat for 30-60 seconds per side, or wrap in a damp paper towel and microwave for 15-20 seconds until warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Stovetop
