Bonus, these flatbreads are also dairy-free, egg-free, and vegan approved. Most authentic homemade flatbread recipes are pretty simple but often include ingredients like yeast, sour cream, yogurt, or oil. You can also make simple, healthy flatbreads like my Flaxseed Tortillas, Lentil Wraps, or Quinoa Tortillas. This is probably the easiest flatbread recipe, made with only 2 ingredients and no oil, no dairy but packed with calcium and proteins!
Ingredients and Substitutions
To make these flatbreads with 2 ingredients, you need:
Self-Rising Flour – I guess a gluten-free flour blend would work if you add 1 teaspoon of baking powder per cup. Plant-Based Milk of Choice – I like high-protein dairy-free milk that makes the flatbreads fluffier. I am using calcium-fortified soy milk to keep the recipe high in nutrients for the family. You can use oat milk or protein almond milk with similar results.
How To Make 2-Ingredient Flatbread
You know how much I love easy vegan recipes! Kids can contribute to making them, and they are so convenient for busy families looking for homemade vegan dinners.
Storage
Store the flatbread wrapped in a towel at room temperature for 24 hours or up to 3 days in the fridge. The towel is the best to keep the flatbread soft and moist. Rewarm the flatbread in a hot non-stick pan or in a toaster oven for about a minute. You can also freeze the flatbread wrapped in a piece of plastic wrap and thaw at room temperature the day before. Also, you can make ahead the flatbread dough, store it in the fridge or freeze it for later. Thaw in the fridge before using.
Serving
You can serve these flatbreads as a side to a curry, or soup, or to make a quick lunch wrap filled with falafel or vegetables. Here are my favorite pairings: Below I listed the answers to your most frequent questions about this recipe.
More Easy Bread Recipes
If you’ve enjoyed this recipe, you’ll love these:
