Learn how to make soft and fluffy no yeast flatbread with this quick and easy recipe that tastes like classic homemade naan bread! Perfect as an appetizer with garlic dip or as a side dish with curry or other dishes.
*Note: Check out the video + step-by-step instructions in the blog post above!
Whisk together the flour, baking powder, baking soda and salt together in a bowl.
Form a well in the center. Add water, soy curd, olive oil and apple cider vinegar. Mix with a wooden spoon until it comes together. Then continue to knead with your hands until a fluffy dough forms (you can add a little more flour as needed, but the dough should not be too dry, otherwise the bread will be harder).
Cover the dough and set aside for 10 minutes. Then divide into 8 portions and shape into small flatbreads (or make 4 large ones for vegan kebab/gyros wraps).
Heat a skillet or non-stick pan over medium heat and brush with a little oil.
Place the flatbreads in the pan and cook for about 5 minutes per side.
Meanwhile, mix all the ingredients for the garlic dip.
Sprinkle your flatbreads with parsley and sesame seeds and serve with the dip as an appetizer or side dish with other meals.
Tip: After cooking, spray your flatbreads with a little water or wrap them in a damp tea towel to keep them soft and pliable longer!
Soy quark: I usually use "Alpro Skyr" unsweetened which has a similar consistency to silken-firm tofu or thick yogurt. You can use or another thick dairy-free yogurt of your choice. If you have only regular yogurt with a more "watery" consistency, use ½ cup (120g) of it and only ⅓ cup (60ml) of water to get a similar result.
More information about the ingredients and instructions for storing, freezing, reheating and shelf life are mentioned in the blog post above!