Mini Garlic Flatbread (Vegan)

I wanted to come up with a way to make flatbread into a bite sized appetizer that’s SUPER EASY and came up with this. Now that I’ve discovered this, I plan to make a LOT of flatbread in our house from here on out. ALL the flatbread!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 1 hour 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 40 minutes

Servings: 30 mini

Calories: 72 kcal per serving

Ingredients

1 envelope - active dry yeast
1 tbsp - sugar
1 cup - warm water
¼ cup - olive oil
2 cloves - garlic
1 tbsp - dried oregano
1 tbsp - dried parsley
3 cups - all purpose flour
¼ tsp - salt

Instructions

In a medium bowl, mix together the yeast, sugar, and warm water until combined. Let sit for 10 minutes.
After 10 minutes, add to the yeast mixture the olive oil, garlic, and herbs. Stir to combine.
In a separate large bowl, whisk together the flour and salt.
Pour the wet ingredients into the large bowl with the dry ingredients and stir to combine. Once it's mostly combined, use your hands to knead the dough for about 1 minute.
Leaving it in the large bowl, lightly grease the dough with a bit of olive oil, cover, and let rise for 1 hour.
Once done, punch down the dough and continue to divide the dough in half until you have about 30 small pieces.
On a lightly floured surface, roll out the pieces of dough until they're about 1/8th of an inch thick.
Heat a skillet of medium high heat and DO NOT grease it!
Cook the flatbread rounds in the dry skillet for about 1-2 minutes on each side. Once done, set aside to let cool slightly.
Continue until all of the rounds are cooked.
For topping: I used 2 Sweet Earth Chana Masalas. Cook the Sweet Earth Chana Masala according to packaging instructions. Top each flatbread round with a bit of the rice and some of the chana masala mixture. Optional: put a toothpick through the sides of the flatbread to create a taco (this makes it easier for people to grab them as appetizers!).
ENJOY!

Nutrition