Vegan Middle Eastern Flatbreads


  • For the Flatbread Dough

  • For the Toppings


Bake your own sides to your Middle Eastern dinner with this inspired Flatbread fakeaway dish! Use your Panasonic Breadmaker to create these healthy flatbreads. Now you have the power to top with your favourite toppings.




Place the dough ingredients (apart from the yeast) into the bread pan in the order listed.


Place the yeast in the yeast dispenser, then set the bread maker to the pizza dough program (32 for 45 minutes).


In the meantime prepare the topping – heat 1 tbsp olive oil on a medium heat and cook the onions for 5 minutes until translucent. Add the spices and garlic and cook for a few seconds, then add in the aubergine, chickpeas, passata, harissa and lemon juice. Cook on a low/medium heat for about 15 minutes until the aubergine cubes are soft. Season to taste with salt and pepper.


Once time is over and the breadmaker beeps, remove the baking tin, punch the dough down and divide into 4 balls. Place onto a floured worktop and roll out with a rolling pin into a circle, then transfer the flatbreads onto an baking sheet lined with baking paper.


Spread the topping mixture over the flatbreads and bake in a preheated oven at 220C/200C fan for 10-12 minutes.


Wait to cool a little and then enjoy!


Vegan Middle Eastern Flatbreads

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Adjust Servings:
For the Flatbread Dough
220 g White Flour
½ tsp Salt
½ tsp Sugar
1 tsp Fast action dried yeast
1 ½ tbsp Olive Oil
60 ml Dairy-free milk
80 ml Water
For the Toppings
1 tbsp Olive Oil
¼ finely chopped Onion
1 Garlic Clove finely chopped
½ Aubergine cut into small cubes
100 g Cooked chickpeas
1 tsp Ground Cumin
½ tsp Cinnamon
180 ml Passata
2 tsp Harissa Paste
Juice of a lemon
Salt and Pepper to taste
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