Homemade Flatbread

In a large mixing bowl or bowl of a stand mixer combine the flour, baking powder and salt and whisk to combine.

Add the vegan butter or oil and rub it into the flour with your fingers until the dry mixture is crumbly.

Add water and mix with wooden spoon until shaggy.

Knead the dough by hand for 5 minutes on a lightly floured countertop, or use a stand mixer with the dough hook attachment on low for 3-4 minutes, until the dough is smooth and supple. If kneading with a stand mixer, knead the dough few times by hand when done to check if any adjustments of flour or water are necessary.

Drizzle some oil in the mixing bowl and roll the dough ball in the oil to coat. Cover the bowl with a damp towel, lid, or plastic wrap and set aside for 30 minutes to rest at room temperature. Or you can place the dough in a sealed container in the fridge for up to 1 day.

Divide the dough into 8 pieces of dough, about 2.5oz each. You can make larger or smaller flatbreads by making dividing the dough into more or fewer dough balls as needed (see post for details).

Keep the dough covered, and removing one at a time, dip it in flour to coat, then place on a wooden board or clean counter. Press flat with your hand into a disk, then roll out with a rolling pin to about 6 inches in diameter.

Preheat a skillet over medium heat (do not add oil!) and cook the flatbreads for about 1 minute per side. Adjust heat as needed so they don't cook too quickly or slowly.

Place cooked flatbread in an airtight container such as a tortilla warmer or a ziplock bag along with a paper towel or tea towel and seal to let the flatbreads steam. Let steam while cooking the remaining flatbreads, or at least 3 minutes. This step makes the bread extra soft.