Loading...

In a blender, combine the silken tofu and 2 tablespoons of olive oil. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of salt.

Pour the smooth tofu mixture into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a rough, shaggy dough forms. Do not overmix.

Transfer the dough to a clean, lightly floured surface. Knead the dough for about 4 to 5 minutes until it becomes smooth and elastic. Add a tiny bit more flour if the dough is too sticky, but avoid adding too much.

Divide the kneaded dough into 8 equal portions. Roll each portion into a ball and set aside.

In a small bowl, combine 3 tablespoons of olive oil, minced garlic, and 1/4 teaspoon of salt. Stir well to combine. This is your garlic oil topping.

Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it out to approximately 1/4 inch thick. The shape does not need to be perfect; a rustic look is desired.

Heat a large skillet (cast iron or non-stick works well) over medium-high heat. Once hot, carefully place one rolled flatbread into the skillet. Cook for about 1 1/2 to 2 minutes per side, or until it puffs up and develops golden-brown spots. Repeat with the remaining dough portions.

As each flatbread finishes cooking, remove it from the pan and immediately brush generously with the prepared garlic oil. Sprinkle with fresh chopped parsley. Serve warm.


In a blender, combine the silken tofu and 2 tablespoons of olive oil. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of salt.

Pour the smooth tofu mixture into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a rough, shaggy dough forms. Do not overmix.

Transfer the dough to a clean, lightly floured surface. Knead the dough for about 4 to 5 minutes until it becomes smooth and elastic. Add a tiny bit more flour if the dough is too sticky, but avoid adding too much.

Divide the kneaded dough into 8 equal portions. Roll each portion into a ball and set aside.

In a small bowl, combine 3 tablespoons of olive oil, minced garlic, and 1/4 teaspoon of salt. Stir well to combine. This is your garlic oil topping.

Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it out to approximately 1/4 inch thick. The shape does not need to be perfect; a rustic look is desired.

Heat a large skillet (cast iron or non-stick works well) over medium-high heat. Once hot, carefully place one rolled flatbread into the skillet. Cook for about 1 1/2 to 2 minutes per side, or until it puffs up and develops golden-brown spots. Repeat with the remaining dough portions.

As each flatbread finishes cooking, remove it from the pan and immediately brush generously with the prepared garlic oil. Sprinkle with fresh chopped parsley. Serve warm.
