Can I use a different type of tofu?

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.

Can I make this recipe gluten-free?

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!

Do these flatbreads taste like tofu?

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.

Can I make the dough ahead of time?

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.

Why are my flatbreads tough or chewy?

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.

Can I cook these in the oven instead of on the stovetop?

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.

Easy Tofu Flatbread

Name: Easy Tofu Flatbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 16 oz silken tofu; ¼ cup olive oil; 4½ cups (540g) all-purpose flour; 1 tablespoon baking powder; 1½ teaspoons salt; ¼ cup olive oil; 1 clove garlic, grated; ¼ teaspoon salt; Fresh parsley, chopped

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

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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