Vegan Spelt Flatbread Rolls Pan-Fried
Platbroodjes are Dutch-style vegan flatbread rolls made from a simple three-ingredient dough of spelt flour, plant-based yogurt, and baking powder. Light, pillowy, and slightly chewy with crispy edges, these flatbreads come together in under 30 minutes with no yeast or rising time required. The yogurt creates tender crumb and subtle tang while baking powder provides lift. Perfect for breakfast, lunch, or as a side to soups and stews, they're ideal for anyone seeking quick, plant-based bread. This version skips traditional dairy and eggs entirely, making it accessible to vegans and those avoiding animal products. The pan-frying method produces characteristic air pockets and golden color without an oven, delivering authentic texture that rivals traditional recipes while remaining completely plant-based.
Ingredients
Instructions
- 1
Combine spelt flour, baking powder, and salt in a large bowl
- 2
Add plant-based yogurt and mix with a spoon until shaggy dough forms
- 3
Dust work surface generously with extra spelt flour and turn dough out
- 4
Knead dough by hand, incorporating extra flour until smooth ball forms
- 5
Cut ball into eight wedge-shaped pieces, roll each into a ball, then flatten with a dough roller
- 6
Heat a skillet over medium-high heat
- 7
Working one at a time, dust each flatbread to remove excess flour, place in pan, and cook until air bubbles appear on surface
- 8
Flip and cook second side until golden
Tips
Do not incorporate excess flour into the dough itself; use it only for dusting the work surface and final shaping. Over-floured dough becomes dense and dry.
Air bubbles are your cue to flip. Watch carefully—they signal the bottom is set and the inside is cooking through. Premature flipping prevents proper texture.
Work quickly and keep unused dough pieces under a damp cloth to prevent drying while cooking in batches.
Good to Know
Store in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet over medium heat until warmed through.
Prepare dough up to 2 hours ahead; keep covered with damp cloth. Cook flatbreads just before serving for best texture.
Serve warm as breakfast with jam or nut butter, alongside soup, or as a side to curries and stews.
Common Mistakes
Over-knead dough to avoid dense, tough flatbread with poor air pockets.
Don't skip dusting before pan-frying to avoid excess flour making the crust gritty.
Flip at air bubbles, not earlier, to avoid undercooked centers.
Substitutions
tangier result
FAQ
Can I make these ahead and freeze them?
Yes. Cool completely, wrap individually in parchment, then freeze in an airtight container for up to 3 months. Reheat in a dry skillet over medium heat for 2-3 minutes per side until soft and warm.
What if I don't have plant-based yogurt?
Coconut milk mixed with a tablespoon of lemon juice or apple cider vinegar works; use the same ratio. Alternatively, applesauce or mashed banana (100g) adds moisture, though texture will be slightly different.
Why aren't my flatbreads puffing up?
Baking powder may be expired or dough too dry. Ensure baking powder is fresh, yogurt temperature is room temperature, and dough is slightly sticky before kneading. Don't over-flour the dough body.