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vegan italian flatbread
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5 from 3 votes

Italian Flat Pizza Bread Recipe

This vegan Italian flatbread is one of the easiest, quickest, fluffiest, and most delicious breads you will ever made. It can be made in under 1 hour with 4 simple ingredients and it can be used as a wrap, pita, bread, focaccia, and just as a snack dipped into your favourite hummus. Buon appetito!
Prep Time20 mins
Cook Time15 mins
Proofing time30 mins
Total Time1 hr 5 mins
Course: Breads
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 5 Flat-Breads
Calories: 367kcal
Author: Nico


  • Rolling pin


  • 1.5 cups lukewarm water (380 ml)
  • 4 cups all purpose flour (480 grams)
  • 1 cube fresh yeast (40 grams)
  • 1 tsp sugar
  • ½ tsp salt (optional)


  • In a bowl, dissolve the fresh yeast with the lukewarm water.
    Dissolve the yeast
  • Add 1 tsp of sugar to help the yeast activity.
    Add the sugar
  • Add half of the flour and start mixing with a wooden spoon.
    Add the flour
  • Add the rest of the flour and the salt. Keep mixing until you have a dough that can be worked with your hands.
    Add the salt and keep mixing
  • Knead the dough with your hands for 10 minutes. It's best to do this on a work table, but you can also do it in the same bowl. Your dough should be very soft to the touch, but it shouldn't stick to your hands. If too sticky, add a bit of extra flour.
    Knead by hand
  • Cut the dough into 5 equal pieces, then with a rolling pin roll each piece into a flat and round disc. You can flatten the disc between 4 to 8 mm thick. Dust the worktable and the rolling pin with flour if your dough is sticky.
    Cut into pieces
  • Put all the discs on a flat surface that is large enough to accommodate all of them without them overlapping, then cover with a clean kitchen cloth and let proof at room temperature for 30 minutes.
    Roll the dough
  • Cook each of your flat-breads on a hot non-stick or cast iron pan. Flip only once. Cook on each side for about 1.5 to 2 minutes, or until nice and golden. Clean the pan from excess burnt flour after each flat bread.
    bread cooking on a pan


Depending on teperature and humidity of where you live, you'll need a bit more or less flour than our recipe. Our suggestion is to start we the water indicated in the recipe card, and then add flour a little at a time. If the dough is too sticky add a bit more flour until you get to a consistency that is easy to roll, but still very soft.


Calories: 367kcal | Carbohydrates: 77g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Dietary Fiber: 3g | Sugar: 1g | Calcium: 17mg | Iron: 5mg