Tofu flatbreads

With spring in full swing, we don’t know about you, but we’re craving all things fresh, colourful and salad-filled.

And while we’ll never say no to a good flatbread, we know they can sometimes feel a little on the carb-heavy side. Enter tofu flatbreads — a simple, protein-packed twist on the classic flatbread that we’ve been loving lately.

Made with just a small handful of pantry staples, they are dietary-friendly as they are vegan and can easily be made gluten-free by swapping the self-raising flour for a suitable flour alternative.

The recipe comes from Chloe, who runs our website and also shares her food adventures over on her blog, Hangry Hungry Hippos. It’s one of those recipes that immediately makes sense: minimal ingredients, very little fuss, and the tofu gives the flatbreads a lovely softness and springy texture without making them feel heavy.

There’s also something about a good flatbread that just belongs alongside a fresh fattoush salad, falafel and a table full of Middle Eastern dips. Hummus, baba ganoush, labneh, muhammara… yum!

You can cook them in a hot or wood-fired oven, where they’ll puff up beautifully, or simply fry them in a pan or cook them on the grill. They’re incredibly versatile and just as good served warm alongside dips as they are used as a wrap for your favourite fillings.

Note: we’ve unfortunately been unable to track down the original source for this recipe, as it was originally saved from an Instagram Reel. If you recognise the recipe, please let us know so we can give the original creator the credit they deserve!

Tofu Flatbreads

Makes: approximately 6–8 flatbreads

Ingredients

• 300g silken tofu

• 1 tsp salt

• A pinch of sugar

• 350–400g self-raising flour, plus extra for dusting

• A little oil, for brushing or spraying

Method

1. Add the silken tofu to a bowl and mash until smooth. We like to use a stick blender or bullet blender here to get rid of any lumps and make the dough extra smooth.

Add the salt and sugar, then sift in around 300g of the flour to start with.

2. Use a fork to mix everything together until a dough starts to form. Then switch to your hands and gently knead until the dough comes together.

Try not to over-knead — you want everything combined, but there’s no need to work the dough too much.

If the dough feels particularly sticky, gradually add more of the remaining flour until you have a soft, workable dough. Keep the rest of the flour for dusting your surface when rolling.

3. Cover the dough with a clean tea towel and leave it to rest for around 20 minutes.

If you’re short on time, you can skip this step. The flatbreads will still work, they just won’t be quite as airy.

4. Divide the dough into 6–8 pieces, depending on how big you’d like your flatbreads.

Lightly flour your work surface and roll each piece out to around 2–3mm thick.

Lightly brush or spray each flatbread with a little oil.

5. There are a few ways to cook these:

• Stovetop: Heat a dry frying pan over medium-high heat and cook each flatbread until lightly browned and you start to see bubbles forming. Flip and cook the other side.

• Grill: Cook over a hot grill until puffed and lightly charred on both sides.

• Wood-fired oven: ightly dust the base of the flatbread with flour and carefully slide it onto the oven floor, away from the strongest flames.

  Cook for around 1–2 minutes, keeping a close eye on it. The flatbread should start to puff up and develop golden-brown, blistered spots. Turn it halfway through cooking if needed so it cooks evenly.

  Once puffed and lightly charred, carefully remove.

  Note: Wood-fired ovens can vary significantly in temperature, so keep a close eye on your first flatbread. If it’s browning too quickly before it has a chance to puff, move it to a slightly cooler part of the oven.

Keep the cooked flatbreads wrapped in a clean tea towel while you finish cooking the rest. This helps keep them soft and pliable.