Easy Tofu Flatbread

Ingredients

• 16 oz silken tofu
• 0.5 cup olive oil (¼ cup for the dough and ¼ cup for the garlic oil)
• 4.5 cups all-purpose flour
• 1 tbsp baking powder
• 1.5 tsp salt (For the dough)
• 1 garlic (Clove, grated)
• 0.25 tsp salt (For the garlic oil)
• fresh parsley (Chopped)
• olive oil (A little, for the skillet)
• flour (A tablespoon at a time as needed for kneading; the recipe specifies flour but not a type or total amount for this adjustment.)

Steps

1. 1

   Add the silken tofu and ¼ cup olive oil to a blender. Blend until completely smooth, about 30 seconds.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking powder, and 1½ teaspoons salt until combined.

3. 3

   Pour the blended tofu mixture into the dry ingredients. Stir with a wooden spoon or spatula until a rough, shaggy dough forms.

4. 4

   Transfer the dough to a clean, lightly floured work surface. Knead for 4–5 minutes, until smooth and elastic. If it feels too sticky, add flour a tablespoon at a time until manageable while keeping the dough soft.

5. 5

   Divide the dough into 8 equal portions and roll each into a smooth ball. The source gives an approximate portion weight of 85–90 g each as a precision guide.

6. 6

   Using a rolling pin, roll each ball into a rough circle about ⅛–¼ inch thick. The source recommends aiming for an even thickness.

7. 7

   In a small bowl, mix the remaining ¼ cup olive oil with the grated garlic and ¼ teaspoon salt. Set the garlic oil aside.

8. 8

   Heat a large skillet over medium heat and drizzle in a little olive oil. Cook the flatbreads one at a time so the pan is not crowded.

9. 9

   Add one rolled-out flatbread to the hot skillet. Cook for about 2 minutes, until charred spots form on the bottom.

10. 10

    Flip the flatbread and cook the second side for another 1–2 minutes.

11. 11

    Transfer the cooked flatbread to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining flatbreads.

12. 12

    Brush each warm flatbread with garlic oil and sprinkle with chopped fresh parsley. Serve immediately.

Notes

Use silken tofu rather than firm or extra-firm for the recommended texture. Keep the dough soft and slightly tacky, adding flour sparingly; over-kneading or too much flour can make the flatbreads tough. Stack cooked flatbreads under a clean towel to keep them soft and pliable. Refrigerated or frozen flatbreads can be reheated in a dry skillet over medium heat for 30–60 seconds per side, or wrapped in a damp paper towel and microwaved for 15–20 seconds. The article says prepared dough balls can be refrigerated, covered, for up to 24 hours; bring to room temperature for 15–20 minutes before rolling. The skillet oil amount is unspecified. The ingredient list gives parsley without a quantity.

Nutrition per serving

• bread
• side dish
• vegan
• dairy-free
• stovetop
• no yeast
• quick
• wraps