Vegan Skillet Flatbreads
A great alternative to bread for cozy homemade meals! Vegan Skillet Flatbreads are generally quite simple and quick to make. They can be served with soups, main dishes, and they also pair well with various spreads and pâtés.
Updated : 10 August, 2026
Easy
About 45 min.
Ingredients
350 grams
Wheat flour
100 milliliters
Water
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make yeast-free vegan flatbreads with water in a pan? Prepare the necessary ingredients. It is best to use vegetable oil without a strong aroma; extra virgin olive oil is an ideal option.
Step 2
Sift the wheat flour into a large bowl, add the ground black pepper, and mix. Thanks to sifting, the flour will be enriched with oxygen, and the flatbreads will turn out more tender. Heat the water to 80–90°C / 176–194°F, add the salt to the water, and stir until all the salt crystals dissolve. Gradually add the salted water to the flour. You may need slightly less or slightly more water, so judge by the consistency of the dough. Add the vegetable oil and knead into a pliable dough.
Step 3
Cover the dough with a clean bag or towel and leave it for 15–30 minutes. Then knead the dough once more by hand. You will feel that the dough becomes smoother, much softer, and more pliable. Divide the dough into several pieces and roll them into balls. The size of the balls will depend on the desired size of the finished flatbreads.
Step 4
Roll each ball into a round sheet. Using a saucer or plate, cut out circles with a knife.
Step 5
Heat the vegetable oil in a pan. Place the dough circles one by one into the hot oil and fry until golden. Flip the flatbread and fry on the other side. Transfer the flatbreads to a large plate lined with paper towels. Cover the finished flatbreads with an overturned bowl so they do not dry out and soften from their own heat and moisture.
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