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High Protein Flatbread

High protein flatbread

Flatbread stand out for its thin and unleavened, or slightly leavened, composition, distinct from traditional bread that rises with yeast or other leavening agents. The formation of flatbread involves rolling or pressing the dough into a thin, flat sheet. Tortillas, Naan, Pita, and Lavish are a couple varieties available. While delicious, they lack in protein. So I played around with a recipe for flatbread using tofu and made it even better. The girls and I love the way it came out. I would recommend adding some flavors like fresh garlic or herbs or serving it with curry or perhaps using it as a toco shell. But it's also delicious on it's own.



1 1/2 cups pressed firm tofu

1/2 cup almond milk unsweetened

1 1/2 cups whole wheat flour

1/2 cup vital wheat gluten

2 tbsp olive oil

1 tsp salt

  1. In a food processor, add the tofu (make sure it's pressed) and unsweetened almond milk and blend into a smooth paste.

  2. Add the flour to the food processor along with the oil, and combine until a dough is formed. 

  3. Dust a cutting board with flour. Separate into four to six equal balls (depending on the size you want), and then using a roller, roll into wrap sized flat breads. You can also rough it with your hands.

  4. In a skillet over medium heat, add a little bit of oil. Working one at a time, cook the flat breads for 3 to 4 minutes on each side until golden. 

  5. Enjoy immediately, or store in a sealed container in your pantry for a few days.

Nutrition Info

(For 1/4 of the batch)

Calories: 363

Protein: 22g

Fat: 15g

Carbs: 34

Fiber: 6g

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