These little Marmite flatbreads are quick to cook on the BBQ or in a hot griddle pan. Gooey with Marmite and vegan cheese, they’re dangerously moreish.
🍴Why you will love this recipe
Grilled stuffed flatbreads are a lovely, easy-to-make side that complement barbecues, salads and main dishes. They’re simple to prepare and cook in minutes, whether you’re using a BBQ, a hot griddle pan or a dry frying pan on the hob.
If Marmite isn’t your thing, read the variations section below for plenty of tasty alternative fillings — you can even offer a selection so guests choose their favourite.
📝 What you need
Ingredients
Strong white flour — use bread flour with a good gluten content for a soft, slightly chewy flatbread. You can substitute half wholemeal if you prefer.
Instant (fast-action) yeast — this can be mixed straight into the flour, which keeps the method quick and straightforward.
Marmite — a little goes a long way for a punchy, savoury filling. If you’re not a fan, see the variations for alternatives.
Vegan cheese — pick a melting variety for the best ooze. Smoked or mature vegan cheeses work particularly well.
👩🏽🍳 How to make your Marmite Flatbreads
For a concise, printable recipe with ingredient quantities and step-by-step instructions, see the recipe card further down the page.
Combine the flour, yeast and salt in a large bowl. Add warm water and olive oil, then mix and knead for about 3–4 minutes until the dough is soft and smooth. Cover and leave in a warm spot for around 45 minutes, until roughly doubled.
Divide the dough into 6–8 equal pieces depending on the size you want. Roll each piece into a long, flat shape.
Drizzle a little Marmite over each flattened piece, sprinkle with a small amount of vegan cheese, and brush the edges with water.
Fold the dough over, press to seal the edges, then gently roll again to thin slightly. Cook each flatbread for 1–2 minutes per side on a hot BBQ, griddle or dry frying pan until puffed and golden. Serve straight away for best texture and melt.
👩🏽🍳 Variations
These flatbreads are a blank canvas for many fillings. Try:
- Pesto — store-bought vegan pesto or a homemade basil/rocket pesto adds freshness.
- Sun-dried tomato paste — pairs beautifully with melting vegan cheese.
- Passata with a sprinkle of dried oregano — for a pizza-style flavour.
- Olive tapenade — salty, rich and full of savoury depth.
🔪 Top Tips & FAQs
Don’t overfill the flatbreads. Because they’re rolled thinly, a small amount of filling is enough — too much will cause them to burst while cooking.
Keep them soft by wrapping cooked flatbreads in a clean tea-towel until you’re ready to serve.
Yes. Freeze them before cooking: lay the stuffed, rolled flatbreads on a tray, freeze solid, then transfer to an airtight bag or container. Cook from frozen — they’ll take a minute or so longer.
No. A hot griddle pan or dry frying pan on the hob works just as well and gives a lovely golden finish.
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📖 Recipe
BBQ Marmite Flatbreads
Kate Ford | The Veg Space
Ingredients
- 200 g strong white flour
- 4 g fast action / instant yeast
- ½ teaspoon salt
- 130 ml warm water
- 1 tablespoon olive oil
- Marmite
- vegan cheese
Instructions
- Mix the flour, yeast and salt in a large bowl. Add the warm water and olive oil and mix to form a dough.
- Knead for 3–4 minutes until soft and smooth. Cover and leave in a warm place for about 45 minutes until roughly doubled in size.
- Divide the dough into 6–8 equal balls, depending on how large you want the flatbreads.
- Roll each ball into a flat oval or long shape. Drizzle a little Marmite, sprinkle some vegan cheese — don’t overfill.
- Brush the edges with water, fold over and seal the edges. Roll the folded flatbread gently to thin it out.
- Grease a tray with olive oil and lay out finished flatbreads while you prepare the rest.
To cook on the BBQ:
- Place each flatbread directly onto the hot BBQ and leave for 1–2 minutes until the underside is cooked and golden. Flip and cook for a further minute. Serve immediately.
To cook in a griddle or frying pan:
- Heat a griddle or dry frying pan on the hob. Cook one or two flatbreads at a time for 1–2 minutes until puffed and golden, then flip and cook the other side. Serve hot.
Notes
Don’t be tempted to over-fill the flatbreads. A small amount of filling is enough because the dough is rolled thin; too much filling can cause splitting during cooking.
Keep them soft by wrapping cooked flatbreads in a clean tea-towel until serving.
Nutrition
Calories: 108 kcal
Let us know how it was and tag @thevegspace or use #thevegspace.
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