Vegan Turmeric Flatbread
Hello & Happy Wednesday!!
I’ve been falling in love with quick and easy concepts, and one of my personal favorites, is quick breads! Your typical bread recipes feature yeast, kneading, proofing and the list goes on. Flatbreads are different in that they feature minimal ingredients, can be just thrown tighter, and the flavor options are endless.
One of my personal favorite spices is, turmeric!!
The color is vibrant, so much that it can stain your clothes, nails and even your counters lol. The taste is alluring, somewhat spicy, contains many beneficial properties, and pairs well with countless dishes!! When it comes to using flatbread I love to enjoy it with everything from hummus to babagahanoush, falafel and more.
Why not buy store bought?!
Like all breads, the store bought options typically contain many shelf stabilizers and unnecessary ingredients and this recipe is just so hassle free. Skip the market, the endless ingredient lists, and whip up your own flatbread!!
What’s great about this recipe, is everything! It’s quick, easy, affordable, takes 15 mins, has a vibrant color, a bold flavor, is perfect for any season, can easily be made in bulk, and contains black pepper to activate the turmeric.
If you love quick and easy modern vegan concepts, you’re going to love this 15 minute vegan Turmeric Flatbread!!
Why this recipe is great:
No dairy or eggs
Can easily be made in bulk
Eat Drink Shrink
15 minPrep Time
5 minCook Time
20 minTotal Time
- 1 cup flour
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder.
- 1/3 cup water
- 2 tablespoons olive oil
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Combine 1 cup flour, 1 1/2 teaspoons ground turmeric, 1/2 teaspoon kosher salt and 1/4 teaspoon baking powder. Stir in 1/3 cup water and 2 tablespoons olive oil.
- Knead until smooth, 1 to 2 minutes. Cover and set aside 15 minutes.
- Cut the dough into 4 pieces; flatten each into a 6-inch round.
- Cook one at a time in an oiled skillet over medium-high heat, flipping, until browned, 2 minutes.