Coconut Yogurt Flatbread

Golden flatbreads made with coconut yogurt, turmeric, and a touch of baking powder - crisped in the pan with olive oil and garlic, and finished with toasted coconut flakes, chili, and herbs. Quick, 100% vegan, and ready in 15 minutes.

Prep Time 10

Cook Time 5

Total Time 15

Course Bakery, Bread

Cuisine Mediterranean, Middle Eastern

Servings 70g Flatbreads

Calories 182 kcal

Equipment

Weighing scales
Mixing bowl
Spatula
Rolling Pin
Skillet
Cooling rack

Ingredients

For the dough

190 g Bread flour (+ extra flour for rolling out the dough)
1½ teaspoon Baking powder
240 g Coconut yogurt (thick - unsweetened)
1 teaspoon Turmeric powder
1 teaspoon Sea salt

For cooking

20 ml Olive oil (for pan finishing)
2 each Garlic cloves (lightly crushed)

For garnish

10 g Coconut desiccated
2 g Chili flakes
2 g Za'atar (optional)
2 g Sea salt

Method

Make the dough: In a mixing bowl, combine190 g Bread flour, 1½ teaspoon Baking powder, 1 teaspoon Turmeric powder, and 1 teaspoon Sea salt.
Add the 240 g Coconut yogurt and mix until a soft dough forms.
190 g Bread flour, 1½ teaspoon Baking powder, 1 teaspoon Turmeric powder, 1 teaspoon Sea salt, 240 g Coconut yogurt
Knead: Transfer to a lightly floured surface and knead for 2 minutes until smooth.
Rest (optional): Cover and let the dough rest for 15–30 minutes to relax the gluten.
Shape: Divide into 6 balls and roll out each into a disc around 0.5 cm thick.
You will need extra flour here to prevent sticking.
Cook: Heat a dry pan over high heat. Cook each flatbread for 1–2 minutes per side until golden spots appear.
Finish: Reduce heat to medium, add olive oil and crushed garlic to the pan, and crisp each flatbread on both sides.
20 ml Olive oil, 2 each Garlic cloves
Garnish: Sprinkle with toasted coconut flakes, chili flakes, herbs, and pink salt. Serve warm.
10 g Coconut desiccated, 2 g Chili flakes, 2 g Za'atar, 2 g Sea salt

Recipe Notes

Use thick coconut yogurt for the best texture - runny yogurt makes the dough too sticky.
Resting the dough helps improve elasticity, but can be skipped if short on time.
For a gluten-free option, use a 1:1 gluten-free flour blend with a little extra yogurt.
You can roll all flatbreads out and keep in the fridge layered with parchment until you are ready to cook them - OR, you can roll 1 and cook 1 at a time if you are feeling adventurous!

Nutrition Facts

Serving: 70gCalories: 182kcalCarbohydrates: 28gProtein: 5gFat: 5gSodium: 530mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 99IUVitamin B1: 0.03mgVitamin B2: 0.02mgVitamin B3: 0.4mgVitamin B5: 0.2mgVitamin B6: 0.03mgVitamin C: 5mgVitamin D: 1µgVitamin E: 1mgVitamin K: 2µgCalcium: 104mgCopper: 0.1mgFolate: 11µgIron: 1mgManganese: 0.3mgMagnesium: 11mgPhosphorus: 105mgSelenium: 13µgZinc: 0.3mg