20 Easy Vegan Flatbread Recipes Delicious

Craving something warm, fluffy, and totally plant-based? Look no further! These 20 Easy Vegan Flatbread Recipes are your ticket to quick dinners, cozy comfort food, and even crowd-pleasing party snacks. Whether you’re a seasoned vegan or just dipping your toes into dairy-free baking, these simple, delicious flatbreads will become your new go-to. Ready to roll? Let’s get cooking!

Garlic Herb Vegan Flatbread

This soft, aromatic flatbread is packed with fresh garlic and herbs—perfect for tearing apart and dunking into hummus or your favorite dip.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup olive oil, plus 1 tbsp for brushing
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves

Instructions:

1. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt.
2. Add wet ingredients: Pour in 3/4 cup almond milk and 1/4 cup olive oil, stirring until a shaggy dough forms. Knead lightly on a floured surface for 2 minutes until smooth.
3. Roll and season: Divide dough into 4 equal pieces. Roll each into a 1/4-inch-thick oval. Brush with 1 tbsp olive oil, then sprinkle evenly with minced garlic, rosemary, and thyme.
4. Cook: Heat a dry skillet over medium-high. Cook each flatbread for 2–3 minutes per side until puffed and charred in spots.

The garlic caramelizes slightly against the hot skillet, giving this flatbread an irresistible smoky-sweet depth. Serve warm for the best texture!

Tip: For extra flavor, rub the cooked flatbreads with a cut garlic clove right after they come off the heat.

Spicy Chickpea Vegan Flatbread

This protein-packed flatbread is a flavor bomb—crispy edges, a tender center, and just the right kick of heat to keep things exciting.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil, divided
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

Instructions:

1. In a bowl, whisk together chickpea flour, water, 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp salt until smooth. Let rest for 10 minutes.
2. Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium heat. Pour in the batter, swirling to coat the pan evenly. Sprinkle red onion on top.
3. Cook for 4–5 minutes until edges pull away from the pan, then flip and cook another 3–4 minutes until golden.
4. Transfer to a plate, drizzle with lemon juice, and sprinkle with cilantro.

The magic here? Chickpea flour crisps up like a dream while staying soft inside—no eggs or dairy needed. Serve warm with a cooling yogurt dip if you like!

Tip: For extra crunch, broil the flatbread for 1–2 minutes after flipping.

Spinach and Artichoke Vegan Flatbread

This creamy, garlicky flatbread is a crowd-pleaser—packed with veggies and ready in under 30 minutes!

Ingredients:

• 1 pre-made vegan flatbread or naan (about 10-inch)
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup fresh spinach, roughly chopped
• 1/2 cup vegan cream cheese
• 1/4 cup vegan mayo
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp nutritional yeast (optional, for cheesiness)

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet.
2. In a bowl, mix vegan cream cheese, vegan mayo, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using) until smooth.
3. Spread the mixture evenly over the flatbread. Top with chopped artichoke hearts and spinach, pressing lightly so they stick.
4. Sprinkle nutritional yeast (if using) over the top. Bake for 12–15 minutes until edges are crispy and toppings are warmed through.

The tangy creaminess with pops of briny artichoke makes this flatbread feel indulgent—yet it’s entirely plant-based!

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely to avoid burning).

Mediterranean Vegan Flatbread

This vibrant flatbread is packed with Mediterranean flavors and comes together in under 30 minutes—perfect for a quick lunch or appetizer that feels fancy without the fuss.

Ingredients:

• 1 store-bought vegan naan or flatbread (about 8-inch size)
• 2 tbsp olive oil, divided
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup canned artichoke hearts, drained and chopped
• 1/4 cup red onion, thinly sliced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Brush the flatbread with 1 tbsp olive oil and place on a baking sheet.
2. In a bowl, toss cherry tomatoes, olives, artichoke hearts, red onion, remaining 1 tbsp olive oil, lemon juice, oregano, garlic powder, and salt until evenly coated.
3. Spread the veggie mixture over the flatbread in an even layer. Bake for 12–15 minutes until the edges are crisp and the tomatoes soften.
4. Garnish with fresh basil leaves, slice, and serve warm.

The tangy lemon and briny olives balance beautifully with the sweet roasted tomatoes, while the crispy-chewy flatbread holds it all together. Tip: For extra richness, drizzle with vegan tzatziki or a sprinkle of dairy-free feta after baking!

Roasted Vegetable Vegan Flatbread

This colorful flatbread is packed with smoky roasted veggies and a creamy dairy-free spread—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 1 medium zucchini, sliced into ¼-inch rounds
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 3 tbsp olive oil, divided
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 store-bought vegan flatbread or naan
• ¼ cup dairy-free garlic-herb spread (like vegan cream cheese or cashew-based)
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and red onion with 2 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly charred.
2. Brush flatbread with remaining 1 tbsp olive oil and warm in the oven for 3 minutes.
3. Spread dairy-free garlic-herb spread evenly over the flatbread. Top with roasted vegetables and sprinkle with fresh parsley.

The smoky roasted veggies contrast beautifully with the cool, tangy spread—each bite is a mix of textures and bold flavors.

Tip: For extra crunch, broil the assembled flatbread for 1–2 minutes before adding parsley.

Vegan Flatbread with Hummus and Greens

This vibrant flatbread is a fuss-free lunch or light dinner, packed with creamy hummus, fresh greens, and a zesty lemon finish.

Ingredients:

• 1 store-bought or homemade vegan flatbread (about 10-inch diameter)
• 1/2 cup classic hummus
• 2 cups baby arugula or spinach
• 1/4 cup thinly sliced red onion
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp toasted pine nuts (optional)

Instructions:

1. Preheat oven to 375°F. Place flatbread on a baking sheet and warm for 5 minutes (this crisps it slightly).
2. Spread hummus evenly over the flatbread, leaving a 1/2-inch border.
3. In a bowl, toss arugula, red onion, olive oil, lemon juice, sea salt, and black pepper until lightly coated.
4. Pile the greens mixture onto the hummus, then sprinkle with pine nuts (if using).
5. Slice and serve immediately.

The contrast of the warm, soft flatbread with the cool, crunchy greens makes every bite satisfying. The lemon brightens the rich hummus perfectly.

Tip: For extra flavor, drizzle with a touch of hot honey or balsamic glaze before serving.

Curried Lentil Vegan Flatbread

This spiced lentil flatbread is packed with protein and flavor—perfect for a quick, wholesome snack or a light meal with a kick!

Ingredients:

• 1 cup red lentils, soaked for 2 hours and drained
• 1/2 cup water
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Blend soaked lentils, water, 1 tbsp olive oil, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until smooth.
3. Spread the batter thinly onto the baking sheet into a 10-inch round (about 1/4-inch thick).
4. Bake for 20 minutes until edges are crisp and the center is firm.
5. Heat remaining 1 tbsp olive oil in a small pan over medium heat. Sauté red onion for 3 minutes until softened.
6. Top the baked flatbread with sautéed onions and fresh cilantro, then slice and serve warm.

The lentils create a tender yet sturdy base, while the smoky spices and fresh toppings make every bite vibrant. Tip: For extra crunch, broil the flatbread for 1–2 minutes after baking—just keep an eye on it!

Avocado and Tomato Vegan Flatbread

This vibrant flatbread is a fresh, no-fuss meal that comes together in minutes—perfect for lazy lunches or easy appetizers with a crowd.

Ingredients:

• 1 store-bought naan or flatbread (about 8-inch)
• 1 medium ripe avocado, pitted and mashed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp sea salt
• 1/4 tsp crushed red pepper flakes
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 375°F. Place flatbread on a baking sheet and brush lightly with 1/2 tbsp olive oil. Bake for 5–7 minutes until edges are crisp.
2. Meanwhile, in a bowl, mash avocado with 1 tbsp lime juice and 1/4 tsp salt until smooth but slightly chunky.
3. Spread avocado mixture evenly over the warm flatbread. Top with tomatoes, red onion, and a drizzle of the remaining 1/2 tbsp olive oil. Sprinkle with red pepper flakes.
4. Garnish with cilantro, slice, and serve immediately.

The creamy avocado and juicy tomatoes play off the crispy flatbread for a satisfying contrast—no cheese needed!

Tip: For extra zing, add a sprinkle of nutritional yeast or a dash of hot sauce.

Vegan Flatbread with Caramelized Onions

This savory flatbread is a dreamy combo of sweet caramelized onions and fluffy dough—perfect for a cozy night in or impressing guests with minimal effort.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil, divided
• 1 tsp salt
• 2 large yellow onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1/2 tsp dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Make the dough: In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy. Stir in 1 tbsp olive oil and salt. Gradually mix in flour until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rise 1 hour.
2. Caramelize onions: Heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onions and cook 25 minutes, stirring occasionally, until deep golden. Stir in balsamic vinegar and thyme; cook 2 more minutes. Remove from heat.
3. Assemble & bake: Preheat oven to 425°F. Roll dough into a 12-inch oval on parchment paper. Spread onions evenly over top. Bake 15–18 minutes until edges are crisp. Garnish with parsley.

The balsamic-glazed onions add a tangy depth that makes this flatbread feel gourmet—yet it’s shockingly simple to whip up.

Tip: For extra flavor, sprinkle with vegan feta or nutritional yeast before baking.

BBQ Jackfruit Vegan Flatbread

This smoky, sweet, and tangy flatbread is a crowd-pleaser—even meat-lovers won’t miss a thing with these tender jackfruit shreds!

Ingredients

• 1 (14-oz) can young green jackfruit in water, drained and rinsed
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 pre-made flatbread or naan (about 10-inch size)
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded vegan cheddar cheese

Instructions

1. Preheat oven to 400°F. Pat the jackfruit dry, then shred it with a fork, discarding any tough cores.
2. Heat olive oil in a skillet over medium. Add jackfruit, smoked paprika, garlic powder, and salt. Cook for 5 minutes, stirring, until lightly browned. Stir in 1/2 cup BBQ sauce and simmer for 3 minutes.
3. Place flatbread on a baking sheet. Spread jackfruit mixture evenly over it, then sprinkle with vegan cheese. Bake for 10–12 minutes until cheese melts and edges crisp.
4. Top with red onion and cilantro, then drizzle with extra BBQ sauce. Slice and serve warm.

The jackfruit’s meaty texture and caramelized BBQ edges make this flatbread irresistibly hearty—perfect for game day or a quick weeknight win!

Tip: For extra crunch, broil the flatbread for 1–2 minutes after baking (watch closely!).

Vegan Flatbread with Pesto and Sundried Tomatoes

This vibrant flatbread is a flavor-packed crowd-pleaser, with creamy pesto, tangy sun-dried tomatoes, and a crispy golden crust—no dairy required!

Ingredients

• 1 store-bought vegan flatbread or naan (about 10-inch diameter)
• 1/3 cup vegan basil pesto
• 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/4 cup vegan mozzarella shreds (optional)
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 400°F. Place the flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Spread 1/3 cup vegan pesto over the flatbread, leaving a 1/2-inch border. Scatter the sun-dried tomatoes and vegan mozzarella shreds (if using) on top.
3. Bake for 12–15 minutes until the edges are crisp and golden. Sprinkle with 1/2 tsp red pepper flakes (if using) and fresh basil leaves.

The sun-dried tomatoes add a chewy, umami punch that balances the bright pesto perfectly—ideal for a quick lunch or appetizer that looks gourmet with minimal effort.

Tip: For extra crunch, broil the flatbread for 1–2 minutes at the end (watch closely!).

Sweet Potato and Kale Vegan Flatbread

This hearty flatbread is packed with earthy flavors and a satisfying crunch—perfect for a cozy weeknight dinner or a plant-based appetizer.

Ingredients:

• 1 medium sweet potato, peeled and thinly sliced (about 1/8-inch thick)
• 1 store-bought vegan flatbread or naan (about 10-inch diameter)
• 2 cups chopped kale, stems removed
• 2 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegan feta or almond cheese (optional)

Instructions:

1. Preheat oven to 400°F. Toss sweet potato slices with 1 tbsp olive oil, maple syrup, smoked paprika, garlic powder, salt, and black pepper. Spread in a single layer on a baking sheet and roast for 15 minutes, flipping halfway, until tender.
2. Brush the flatbread with remaining 1 tbsp olive oil. Layer roasted sweet potatoes and chopped kale on top, then sprinkle with vegan feta (if using).
3. Bake for 8–10 minutes until the edges are crisp and kale is slightly wilted. Slice and serve warm.

The contrast of caramelized sweet potatoes and peppery kale makes this flatbread irresistibly flavorful—plus, it’s ready in under 30 minutes!

Tip: For extra crunch, broil the flatbread for the last 1–2 minutes (watch closely to avoid burning).

Vegan Flatbread with Cashew Cheese

This creamy, garlicky flatbread proves plant-based eating doesn’t mean sacrificing indulgence—every bite is pillowy, rich, and packed with flavor.

Ingredients:

• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water
• 1 lb store-bought pizza dough (vegan)
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 425°F. Lightly grease a baking sheet.
2. Make the cheese: Drain cashews, then blend with lemon juice, nutritional yeast, garlic, salt, black pepper, and water until smooth (about 2 minutes).
3. Shape the dough: Stretch pizza dough into a 12″ oval on the baking sheet. Brush with olive oil and prick all over with a fork.
4. Bake for 10 minutes until puffed but not browned.
5. Spread cashew cheese evenly over the dough, sprinkle with red pepper flakes, and bake another 8–10 minutes until edges are golden.
6. Garnish with fresh basil before slicing.

The magic here? The cashew cheese firms up just enough in the oven, creating a luscious, slightly tangy layer that clings to the chewy flatbread.

Tip: For extra depth, roast the garlic clove before blending it into the cheese.

Moroccan Spiced Vegan Flatbread

This fragrant, spiced flatbread is a cozy twist on classic flatbread—perfect for dipping, wrapping, or enjoying on its own!

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 3 tbsp olive oil, divided
• 3/4 cup warm water
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions

1. In a large bowl, whisk together the flour, salt, cumin, smoked paprika, cinnamon, and cayenne pepper (if using).
2. Add 2 tbsp olive oil and warm water, stirring until a shaggy dough forms. Knead on a floured surface for 3–4 minutes until smooth.
3. Divide the dough into 4 equal balls. Cover with a damp towel and rest for 15 minutes.
4. Heat a skillet over medium-high heat. Roll each ball into a thin, 8-inch round.
5. Brush one side of the flatbread with remaining 1 tbsp olive oil. Cook for 2–3 minutes per side until puffed and lightly charred.
6. Sprinkle with chopped cilantro before serving warm.

The warm spices and smoky paprika give this flatbread a bold, aromatic depth—ideal for pairing with hummus or roasted veggies.

Tip: For extra flavor, rub the cooked flatbread with a cut garlic clove while still warm.

Vegan Flatbread with Tahini Drizzle

This vegan flatbread is soft, pillowy, and topped with a rich tahini drizzle—perfect for dipping or serving alongside soups and salads.

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (about 110°F)
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional)

1. In a small bowl, combine the yeast, sugar, and warm water. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and 1 tbsp olive oil, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Preheat oven to 400°F. Roll the dough into a 10-inch circle on a parchment-lined baking sheet. Brush with the remaining 1 tbsp olive oil and bake for 15 minutes until lightly golden.
5. Meanwhile, whisk together the tahini, lemon juice, garlic powder, and 2 tbsp water until smooth. Drizzle over the warm flatbread and sprinkle with parsley (if using).

The tahini drizzle adds a nutty, tangy contrast to the fluffy flatbread—making it irresistible right out of the oven.

Tip: For extra flavor, sprinkle za’atar or smoked paprika over the flatbread before baking.

Zucchini and Corn Vegan Flatbread

This vibrant flatbread is a summer stunner, with sweet corn and tender zucchini piled onto a crispy, garlicky base—no dairy needed!

Ingredients:

• 1 store-bought vegan flatbread or naan (about 10-inch diameter)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, thinly sliced into half-moons
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegan cashew cream or coconut yogurt
• 2 tbsp chopped fresh basil
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil. Sprinkle 2 cloves minced garlic over the top.
2. In a bowl, toss zucchini, corn, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Scatter evenly over the flatbread.
3. Bake for 12–15 minutes until edges are golden and zucchini is tender.
4. Meanwhile, whisk together 1/4 cup vegan cashew cream, 1 tbsp lemon juice, and a pinch of salt. Drizzle over the baked flatbread and top with 2 tbsp fresh basil.

The contrast of the creamy drizzle with the smoky, charred veggies makes this flatbread feel indulgent yet light—perfect for patio dinners!

Tip: For extra crunch, sprinkle with toasted pine nuts before serving.

Vegan Flatbread with Mushroom and Thyme

This earthy, savory flatbread is a cozy weeknight winner—crispy edges, tender mushrooms, and fragrant thyme make every bite irresistible.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup warm water
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• ¼ tsp black pepper
• Flaky sea salt, for garnish

Instructions

1. Make the dough: In a bowl, mix flour and ½ tsp salt. Stir in warm water and 1 tbsp olive oil until a shaggy dough forms. Knead for 2 minutes, then cover and rest for 15 minutes.
2. Sauté mushrooms: Heat remaining 1 tbsp olive oil in a skillet over medium. Add mushrooms and cook undisturbed for 4 minutes until browned. Stir in garlic, thyme, and ¼ tsp black pepper; cook 1 minute more.
3. Assemble: Roll dough into a 10-inch oval on a floured surface. Transfer to a parchment-lined baking sheet. Top evenly with mushroom mixture.
4. Bake: Bake at 425°F for 18–20 minutes until edges are golden. Sprinkle with flaky sea salt.

The trick? Letting the mushrooms caramelize undisturbed—it amps up their umami depth against the crisp, chewy crust.

Tip: For extra richness, drizzle with vegan cashew cream before serving.

Lemon and Herb Vegan Flatbread

This bright, zesty flatbread is packed with fresh herbs and a tangy lemon kick—perfect for pairing with dips or enjoying on its own!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup warm water
• 1/4 cup olive oil, plus 1 tbsp for brushing
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder

Instructions:

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Make a well in the center.
2. Add 1/2 cup warm water, 1/4 cup olive oil, 2 tbsp lemon juice, and 1 tbsp lemon zest. Stir until a shaggy dough forms, then knead on a floured surface for 2–3 minutes until smooth.
3. Divide dough into 4 equal pieces. Roll each into a thin oval (about 1/4-inch thick).
4. Heat a skillet over medium-high. Cook each flatbread for 2–3 minutes per side until puffed and lightly charred.
5. Mix 1 tbsp olive oil, 2 tbsp parsley, 1 tbsp rosemary, and 1/2 tsp garlic powder. Brush over warm flatbreads.

The lemon zest and fresh herbs create a fragrant, restaurant-worthy finish—no dairy needed!

Tip: For extra crispiness, pop the cooked flatbreads under the broiler for 1–2 minutes.

Vegan Flatbread with Roasted Red Pepper

This vibrant flatbread is a flavor-packed crowd-pleaser, with smoky roasted peppers and creamy hummus on a crispy homemade crust.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup warm water
• 2 tbsp olive oil, divided
• 1/2 cup hummus
• 1 roasted red pepper (jarred or homemade), thinly sliced
• 1/4 tsp smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Make the dough: In a bowl, whisk flour, salt, and baking powder. Add warm water and 1 tbsp olive oil, stirring until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth. Cover and rest for 10 minutes.
2. Cook the flatbread: Heat a skillet over medium-high. Roll dough into a 10-inch circle, then brush with remaining 1 tbsp olive oil. Cook for 3 minutes per side until puffed and charred in spots.
3. Assemble: Spread hummus over the flatbread, top with roasted red pepper slices, and sprinkle with smoked paprika.
4. Serve: Garnish with fresh parsley and slice into wedges.

The contrast of the chewy flatbread, velvety hummus, and sweet-smoky peppers makes every bite irresistible. Tip: For extra depth, drizzle with a little balsamic glaze before serving.

Vegan Flatbread with Black Bean and Cilantro

This hearty flatbread is packed with protein and fresh flavors—perfect for a quick lunch or a fuss-free weeknight dinner.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 cup warm water
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. In a bowl, mash the black beans lightly with a fork, leaving some texture. Stir in 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp garlic powder, and 1 tbsp lime juice. Set aside.
2. For the dough, mix 1 cup flour and 1/2 tsp salt in another bowl. Gradually add 1/2 cup warm water and 1 tbsp olive oil, stirring until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth.
3. Divide the dough into 2 portions. Roll each into a thin, 8-inch round.
4. Heat a skillet over medium. Cook each flatbread for 2–3 minutes per side until lightly charred and puffed.
5. Spread the black bean mixture over the warm flatbreads and top with fresh cilantro.

The creamy beans and zesty lime make this flatbread feel indulgent, while the chewy homemade base keeps it satisfyingly rustic.

Tip: For extra crunch, toast the flatbread in a 400°F oven for 5 minutes after topping.

Conclusion

With these 20 easy vegan flatbread recipes, delicious meals are just minutes away! Whether you’re craving something savory, sweet, or packed with veggies, there’s a flatbread here for every taste. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty creations too. Happy baking!