Vegan Za’atar Flatbreads

Here’s how to make them…

For the flatbread:

  • 200g self-raising flour
  • 200g dairy free greek yoghurt
  • 1 tbsp za’atar
  • 1 tsp baking powder
  • A drizzle of olive oil
  • A pinch of sea salt

For the yoghurt dip:

  • 200g dairy free greek yoghurt
  • 1 tsp garlic granules
  • A handful of coriander
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper


  • Begin by preparing the dough. Add the dry flatbread ingredients to a bowl and stir to combine
  • Add all of the wet flatbread ingredients. Using clean hands, bring everything together to create a dough
  • On a lightly floured surface, knead the dough for 1-2 minutes
  • Shape the dough in to 6 balls
  • Roll out each ball of dough. The flatbreads should be roughly 2mm thick
  • Cook the flatbreads individually in a large pan on a medium heat for around 1-2 minutes, or until both sides are golden. The pan must be dry
  • Once cooked, brush the flatbreads with a little olive oil and set to one side
  • While the flatbreads cool, prepare the dip. Add the dairy free greek yoghurt, garlic granules, lemon juice and olive oil to a bowl
  • Finely chop the coriander. Add the coriander to the bowl
  • Stir to combine, season to taste then serve alongside the flatbreads

This recipe serves 2.

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