Easy Sweet Corn Flatbread Recipe (Vegan, No Knead Dough) - All Purpose Veggies (2024)

This chewy and flavorsome sweet corn flatbread recipe is so easy to make at home, and it only requires canned corn, bread flour, and other pantry staples you have already at home. The pureed corn is the secret to making these flatbreads golden yellow, and the cornmeal is just added for texture, and not required. Whether it be for wraps or pizza, this sweet corn flatbread is thick and hardy and can hold a lot of sauce, meat and veggies--just perfect for lunch or for a midday snack.

Here's why I love this recipe

• vegan - no eggs, milk or butter required
• only 7 ingredients
• healthier since it has more fiber than traditional flatbread made with white flour
• easy to prepare and no kneading required
• easy way to get rid of leftover corn
• can be made ahead of time

Ingredients Used to Make Sweet Corn Flatbread

_{**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Bread Flour - I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.

• Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don't add until the very end.

• Sugar - I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
  • For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you're welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.

• Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.

• Corn - we'll need whole kernel corn for this recipe. I used canned corn, but the corn can be from fresh, or from frozen. Read below to see how you should prep the corn depending on which you use:
  • Canned Corn - For best results, drain and rinse the corn with water before using. It's best if you can find a "no salt added" corn. If you're using regular (salt added) corn, you can also adjust by using just half of the salt that's called for in the recipe.
  • Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
  • Fresh Corn - Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
  • Cooked Corn - no prep required on this one 🙂

• Corn Meal, any kind - in this recipe, the corn meal is optional, since we're already using a lot of corn puree. The corn meal is just used to add some additional texture, and it can be subbed with equal amounts of bread flour.

• Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead

Equipment

• I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You're also welcome to use a bread machine, or knead the dough by hand.

More Recipes with Corn (HERE)

Step by Step Guide

Recipe Variations and Optional Add Ins:

I made this bread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂

• Add more flavor! A few tablespoons of grated parmesan cheese (nutritional yeast for a vegan twist) or a teaspoon or two of dried herbs would go really well with this corn bread.

• Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in breads. You can also add up to ¼ cup more of corn meal.

• Turn them into pizza - instead of cooking this recipe on a skillet, you can also bake them instead as pizza. To do so: Use a rolling pin to stretch out the dough into 11 inch diameter rounds. Place the rounds on a parchment lined pizza pan or baking sheet. Top with your favorite tomato sauce, cheese and toppings. Bake the pizzas in a preheated 450F oven for 15-18 minues, or until golden brown and fully baked.

How to Make Sweet Corn Flatbread Recipe Healthier

• Want to add more fiber? Substitute white whole wheat flour for up to half of the bread flour called for in this recipe. You'll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.

Note on Substitutions

• Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
• While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
• Liquid sweeteners such as maple syrup, honey or molasses can replace all of the sugar in this recipe, but it makes the dough softer and more difficult to handle since it contributes additional moisture. Increase bread flour by 1 Tablespoon to adjust.

What are some ways you can eat and serve Sweet Corn Flatbread?

• Plain and warm, right out of the skillet with some dipping oil
• Used as a wrap, with your favorite veggies and dressing
• As pizza.

How to Store

• You can store these flatbreads, well wrapped, at room temperature for up to 3-4 days.
• For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

Final Tips

• Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.

More Bread Recipes (HERE)