This dairy-free recipe is easy and quick to make for after-school snacks, appetizers or as a side dish to a heary chili or soup. Feel free to add any spices that you like or dress up the dough by adding some sauteed onions or fresh herbs.
Makes 4 8" flatbreads
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cups all-purpose flour
- 1/3 cup nutritional yeast
- 2 t. baking powder
- pinch of baking soda
- 1 ½ t. salt
- ½ t. garlic powder
- 2 T. cold dairy-free vegetable shortening or soy margarine
- 1 T. tahini
- 1 1/3 cup cold water
Preparation:
1. In a medium-sized mixing bowl, sift together the flour, nutritional yeast, baking powder, baking soda, salt, garlic powder and pepper. Using a pastry blender or fork, cut in the shortening or margarine and tahini until the mixture resembles fine crumbs. Using a wooden spoon, mixed in the water until forming a soft dough. (Do not over-mix.)
2. On a lightly floured work surface, divide the dough into 4 equal parts. Roll out each piece so that it is about 6-8 inches in diameter, and prick the surface of the dough with a fork.
2. Heat a lightly oiled heavy-bottomed skillet over medium heat, and cook one flat bread circle at a time, flipping when golden brown and cooking the opposite side until cooked through and golden. Transfer the flatbread to a covered plate while repeating with the remaining dough. Serve warm.
