{"id":5776,"date":"2009-10-23T15:47:00","date_gmt":"2009-10-23T19:47:00","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=5776"},"modified":"2021-02-25T14:58:09","modified_gmt":"2021-02-25T19:58:09","slug":"vegan-flatbread","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/vegan-flatbread\/","title":{"rendered":"Vegan Flatbread"},"content":{"rendered":"

\"WomanHi everybody, it’s Christine here with a special edition of Sweet-Tooth Friday.  Today we’re going to look at the flipside of the baking world and make our own bread.<\/p>\n

Don’t  panic though — in this foolproof recipe there’s no yeast, no kneading, and no lengthy rising times.  And I promise, this flatbread recipe will bring just as many cheers to the table as any dessert!<\/p>\n

Even though Sweet-Tooth Friday is supposed to be, well, sweet, this week I wanted to instead share a staple recipe in my repertoire, something I bake probably twice a month at home.  When I was making a batch of flatbread this week to go with some homemade hummus, I realized that if I found this recipe to be so useful, maybe you guys would appreciate it too.  Then I couldn’t believe I kept it to myself for so long!<\/p>\n

It all started with the quest to make authentic naan<\/a> at home.  Over the past two years I have tried recipes with yeast, both quick rises and overnight.  I tried recipes made with yogurt, made with eggs, and made with ghee.  I tried recipes cooked on a stovetop skillet, I played with focaccia recipes, and I even tried passing plain pizza dough off as the Indian classic.<\/p>\n

\"Close<\/p>\n

All of these were pretty time-consuming and deep down I wanted something weeknight-whip-up-able.  I might have been willing to compromise if any of the tastes had been a real homerun, but I was starting to think I needed to build a clay tandoor oven to actually get it right.<\/p>\n

On top of all this, I was searching for a recipe without animal products.  The prices of pita and naan at the grocery store are appalling — I knew it would be possible to bake these at home for just pennies as long as there were no eggs and dairy.<\/p>\n

I finally found the simplicity I was looking for without sacrificing a light texture and a nice chew.  I’ve been using this formula for awhile and can’t remember where I stumbled on the original.  However it’s been through several rounds of my tweeks by now so probably isn’t too recognizable anymore.<\/p>\n

Even though it’s not exactly authentic naan, I use some whole wheat flour to let myself be more comfortable eating the bread on a regular basis.  I also use canola oil as a healthy alternative to shortening or ghee.  I bake mine in a cast-iron skillet in the oven.  If you don’t have cast iron I would suggest a baking stone first, and finally a cookie sheet.<\/p>\n

\"Vegan<\/p>\n

Vegan Flatbread Recipe<\/h2>\n
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