High Protein Flatbread

Get ready for the most delicious high-protein flatbread. And before you even ask, of course it is plant-based!

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As any plant-based eater will attest, one of the most frequent questions we get is “But where do you get your protein?”

Aside from the fact that most plants contain some protein, a lot of my protein intake comes from legumes. From peas and lentils to beans and chickpeas, there is a lot of variety!

Technically, tofu is also a bean product. And one of the reasons it’s such a great source of protein for vegans is due to its versatility.

Tofu can be useful in sweet and savory dishes to the extent you would sometimes not even recognize it! This high-protein flatbread recipe, for instance, contains tofu. Who would have guessed it?

Why You’ll Love This Recipe

• For starters, this recipe only requires four ingredients (excluding garnishes). In fact, you may already have most of them in your fridge and pantry.
• Vegan flatbread can be tricky to find in stores, particularly something closer in texture and flavor to naan as opposed to pita. Making these at home is a great way to enjoy your stews and curries with a delicious flatbread.
• As the title suggests, the protein content in this flatbread recipe is off the charts! And yet, it’s completely vegan. A combination of flour, tofu, and plant-based milk does the trick.
• The dough-making process is very quick and convenient, unlike many other bread items. This flatbread dough is actually made entirely in a food processor!
• When you serve it with vegan butter, garlic, and cilantro, it tastes just like garlic naan! However, you can also enjoy it plain as a side dish.

Flatbread Around The World

Flatbread is a type of bread characterized by its flat, thin, and unleavened (or slightly leavened) nature. Unlike traditional bread, which rises due to the presence of yeast or other leavening agents, flatbread achieves its structure through rolling or pressing the dough into a thin sheet.

Popular variations of flatbread

• Pita. Pita bread is a round, pocket-style flatbread common in Middle Eastern and Mediterranean cuisine. It is amazing for sandwiches because of the naair pocket for fillings.
• Naan. Naan is a leavened flatbread originating from the Indian subcontinent. It’s typically cooked in a tandoor (clay oven), giving it a soft and slightly chewy texture. It’s a staple in Indian, Pakistani, and other South Asian cuisines.
• Tortilla. Tortillas are thin, unleavened ftural latbreads made from maize (corn) or wheat. They’re widely used in Mexican cuisine for tacos, burritos, enchiladas, and more. Corn tortillas are common in Central and South American cuisines as well.
• Lavash. Lavash is a soft, thin, and flexible flatbread of Armenian origin. You can use it to wrap kebabs, as a base for pizzas, or as a vessel for various dips and spreads.
• Injera. Injera is a sourdough-risen flatbread with a slightly spongy texture. It’s a staple in Ethiopian and Eritrean cuisine and often serves as a base for stews and salads.
• Focaccia. Focaccia is an Italian flatbread that’s similar in texture to pizza dough. It’s typically seasoned with olive oil and salt and can be topped with various herbs and vegetables.
• Arepa. Arepas are round flatbreads made from maize dough common in Venezuela and Colombia. They can be grilled, baked, or fried and are commonly used as a base for sandwiches or stuffed with various fillings.

These are just a few examples, and there are countless other variations of flatbreads across different cultures and regions, each with its own unique preparation methods, ingredients, and uses in culinary traditions.

Key Ingredients

When it comes to this high protein flatbread recipe, every ingredient is a key ingredient… Because there are ONLY FOUR!

• Tofu, derived from soybeans, is a versatile ingredient that offers an excellent source of plant-based protein. This is crucial for muscle repair and growth. Additionally, tofu is rich in calcium, supporting strong bones and teeth, and provides iron for efficient oxygen transport in the body.
• Plant-based milk, such as almond or soy milk, is a nutritious alternative to dairy. Fortified varieties are an abundant source of calcium, promoting healthy bone development and muscle function. Some plant-based milks are also enriched with vitamin D, which aids in the absorption of calcium, further supporting bone health.
• The flour in this recipe serves as the foundation for the flatbread. It provides complex carbohydrates, supplying sustained energy for daily activities. Additionally, if using whole grain flour, it introduces dietary fiber, which aids in digestion and promotes a healthy gut.
• Olive oil, a cornerstone of Mediterranean cuisine, brings a depth of flavor and beneficial nutrients to the flatbread. It’s abundant in heart-healthy monounsaturated fats, which can help lower levels of LDL cholesterol, thus supporting cardiovascular health. Olive oil also contains potent antioxidants that shield cells from oxidative damage, contributing to overall well-being.

By incorporating these ingredients into your flatbread recipe, you not only enhance its taste and texture but also infuse it with a wealth of nutrients, creating a delicious and healthful addition to your meals.

How to Make This Recipe

Add tofu to your food processor, along with the plant-based milk of your choice. Blend the two together until smooth. 

Next, add all-purpose flour and olive oil to the food processor and pulse until you have a cohesive dough. Try not to overmix the contents.

Dust a clean kitchen surface with flour and empty the dough onto the counter. Carefully separate it into 4-6 pieces (depending on the size you want).

Then, using a rolling pin, roll out each ball of dough into wrap-sized flatbreads.

Heat a little bit of oil in a skillet over medium heat. One at a time, cook the flatbreads for 3-4 minutes on each side until golden. 

Hack It!

• I love this high protein flatbread topped with melted vegan butter, minced garlic, and fresh cilantro. However, you could leave it plain or get creative with the toppings!
• I used all-purpose wheat flour, but you can enjoy this recipe with whole wheat or even spelt flour. I have not tested a gluten-free version of this recipe, but in theory you could use an all-purpose GF mix.
• You can use any plant-based milk for this high protein flatbread recipe. In a pinch, you can even use water!
• Depending on the size and thickness of your flatbreads, there are many ways to use them. You could eat them with a dip, a curry dish, a bowl of soup, and more! You can even make wraps or tacos with these.
• Store in a sealed container at room temperature for a few days or freeze! be sure to add some parchment paper between flatbread if you do the latter.

Kitchenware and Equipment

The main piece of equipment you will need for this recipe is a food processor. If you don’t already have one, I couldn’t recommend the Ninja brand highly enough! I have many of their appliances because of their amazing functionality and a reasonable price tag.

The other two things you will need is a rolling pin and a non-stick skillet. Here’s a life hack for you: if you don’t have a rolling pin, just use an empty wine bottle to roll out the dough!

Other Recipes You’ll Love

• Foolproof Bread Machine Recipe
• Secret Garden Focaccia Bread
• Easy Vegan Flatbread Pizza
• Gluten-Free Oat Tortillas
• Kitchen Raid Vegetable Pancake

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