Vegan Stuffed Flatbreads

ByHannah Peterson

Vegan Stuffed Flatbreads (Soft, Crispy & No-Yeast)

These Vegan Stuffed Flatbreads are soft, fluffy, and filled with a savory vegetable stuffing, then cooked to golden perfection on the stovetop. Made without yeast or dairy, this easy plant-based stuffed flatbread recipe is perfect for lunch, dinner, or meal prep.

Crispy on the outside and tender inside, these flatbreads are satisfying, versatile, and made with simple pantry ingredients.

Why You’ll Love These Vegan Stuffed Flatbreads

  • 100% vegan and dairy-free
  • No yeast, no oven required
  • Soft dough with a flavorful veggie filling
  • Perfect for wraps, snacks, or main meals
  • Freezer- and meal-prep friendly

Ingredients

Dough

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 3 tbsp olive oil
  • 1 cup warm water (add gradually)

Vegetable Filling

  • 1 cup finely chopped spinach or greens
  • ½ cup grated carrot
  • ½ cup chopped onion
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • Optional: chili flakes, herbs, or nutritional yeast

How to Make Vegan Stuffed Flatbreads

  1. Prepare the dough
    In a bowl, mix flour, salt, and baking powder. Add olive oil and warm water gradually to form a soft dough. Knead for 2–3 minutes, cover, and rest for 10 minutes.
  2. Make the filling
    Sauté onion and garlic in olive oil until soft. Add spinach and carrot, cook until wilted. Season and let cool.
  3. Stuff the flatbreads
    Divide dough into balls. Flatten, add filling to the center, seal, and gently roll into thick discs.
  4. Cook
    Heat a non-stick pan over medium heat. Cook flatbreads for 2–3 minutes per side until golden brown and puffed.
  5. Serve
    Serve warm and enjoy!

Tips for Perfect Stuffed Flatbreads

  • Don’t overfill to prevent tearing
  • Cook on medium heat for even browning
  • Keep cooked flatbreads covered to stay soft
  • Brush lightly with olive oil after cooking

Filling Variations

  • Potato & onion
  • Mushroom & spinach
  • Vegan cheese & herbs
  • Lentils or spiced chickpeas

Serving Suggestions

  • Serve with hummus, vegan yogurt, or garlic sauce
  • Enjoy as a standalone meal or side
  • Pack for lunches or picnics
  • Pair with soups, curries, or salads

Storage & Freezing

  • Refrigerate for up to 4 days
  • Freeze cooked flatbreads for 2 months
  • Reheat in a skillet for best texture

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