Flat Bread


3 ⅓ (+ ¼ cup more if needed) cups all-purpose flour or bread flour

1½ cups + 2 tablespoons milk

2 tablespoons sugar

1 package (or 2 ¼ teaspoons) of active dry yeast

2 tablespoons of butter, melted

½ teaspoon salt

Olive oil


Prep Time: 1 hour 10 minutes (incl. rest time)

Cook Time: 15 minutes




Store in an air tight container


Prep your milk. Heat the milk in the microwave for 45 seconds or in a saucepan on the stove top until warm.

Mix. In a large bowl, combine the warm milk and sugar and whisk together before sprinkling the yeast over the top of the sweetened milk mixture. Set aside for 5 minutes to allow the yeast to bloom.

Combine. Add the melted butter and salt. Add the flour, one cup at a time until you've added 3 and ⅓ cups and mix until well combined.

The dough will be really sticky, but keep mixing / kneading with your hands. If you find it's still way too sticky, add ¼ cup more of flour. Keep kneading with your hands for about 4 - 5 minutes.

Let sit. Transfer the dough to a lightly oiled bowl, place a cloth over it and allow to sit on your counter for an hour or until doubled in size.

Divide. Portion the dough into 8 pieces and roll each piece of dough out with a rolling pin into a circle or oval shape.

Cook. Heat a pan to medium heat. Lightly brush the top of each dough circle with a bit of olive oil and place the flat bread oil side down on the pan. After about a minute golden bubbles should have started forming. At this point turn over the bread, and grill the other side until golden also (about another minute). Remove from heat, brush with a bit more oil on top and sprinkle with salt. Enjoy with hummus, as a wrap or however you wish.

The original recipe is actually plant-based, using almond milk instead of dairy, and vegan butter instead of dairy butter. For the butter, I usually use sticks of the unsalted plant-based Becel which can be found in Creekside Market and larger supermarkets in Squamish, otherwise you can commonly find Earth Balance vegan spread, Miyoko's Cultured Vegan Butter and Melt Organic Butter among other brands in stores in Whistler.
Instead of buying the single serve packages of dried yeast you can buy a jar and keep it in the refrigerator. It's good for 6 months after opening.
Get your dry ingredients from a bulk store or bulk section of your supermarket and use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Plant-based milks can be pre-ordered and purchased from The Velvet Underground (just across the road from Green Mo-Function Junction!) and come in re-usable glass bottles, or even better, bring your own container for them to transfer the milk into Shop Velvet Cafe
If you’re interested in making your own oat, soy or nut milks, there are recipes galore online, or you can check out Velvet Underground's YouTube video here.
Bred, a bakery located in Creekside, Whistler, mills flour on their premises. Pre-order and pick up flour in store! Locally milled flour - Bred
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!
All of these ingredients can be bought year-round in dried/preserved forms without the need for refrigeration.

*Adapted from Fueled Naturally - Homemade Vegan Flat Bread

Photos by Usman Yousaf