My recipe for No Yeast Flatbread is simple, straightforward and totally delicious! 6 ingredients, just 35 minutes, no kneading, no yeast, no problem!
Most people fear making bread because of how finicky yeast can be. With my no yeast flatbread recipe, gone are the days of worry and stress! Made with a short list of simple ingredients (6 to be exact) you can have a delicious, homemade flatbread ready in just 35 minutes!
Easy No Yeast Flatbread
- Easy & Straightforward Recipe
- Simple, Short Ingredient List
- Versatile
- No Yeast Required!
This flatbread is so easy to make, you’ll never go back to store bought again! By removing the yeast in this recipe, we are taking out the step most people struggle with.
If you’ve never tried homemade bread before, or you’re still new to the baking world, this no yeast flatbread is a great place to start! They come together in a flash and can be used for a multitude of different dishes. Trust me, you’re going to love this recipe!
Ingredient Notes
- Flour – I use all-purpose flour because it works best.
- Baking Powder – This is going to act as our leavener and give us a nice fluffy interior for our flatbreads.
- Salt – Salt is imperative for baking, without it this flatbread won’t have any taste.
- Butter – I always opt for unsalted to control the sodium levels.
- Milk – Any type will work, dairy or non dairy.
- Olive Oil – We are using the olive oil to cook the flatbread in a skillet. Substitute vegetable, sunflower, safflower or canola oil.
How To Make No Yeast Flatbread
- Combine Dry Ingredients: First, in the bowl of your mixer combine the flour, baking powder and salt.
- Mix Wet Ingredients: In another bowl (or measuring cup) combine the butter and milk and microwave until the butter has melted.
- Combine Dry & Wet Ingredients: Finally, add the milk mixture to the bowl of flour and mix on low using the dough hook attachment, until the dough is smooth and elastic. It should come clean from the sides of the bowl. If dough is too sticky add extra flour as needed. If dough is too dry add a bit more milk.
- Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10 minutes.
- Divide & Roll Dough: Divide the dough into 8 equal pieces. Roll out each piece so that it’s about ¼ inch in thickness.
- Cook Flatbread: Heat about ½ tbsp of olive oil in a large skillet over medium low heat. Place a flatbread in the skillet and cook for about 1 to 1½ minutes per side. You’ll notice it bubble up. The flatbread is done when you see golden brown spots on both sides. Repeat with remaining flatbreads.
- Stack & Cool: Stack cooked flatbreads covered with a clean kitchen towel, this should make them more pliable and soften them.
FAQs & Expert Tips
FAQs
Flatbread is a type of bread that is, well, flat. It’s typically made with flour, water, and salt, (sometimes with a leavener, sometimes without) and then thoroughly rolled into flattened dough. Flatbread is used in a variety of cuisines and has become a staple food in many cultures.
These flatbreads are perfect to use as a substitute for pita bread wraps for shawarma, falafel, and gyros, or for an alternative to pizza dough for flatbread pizzas! They also make for the perfect vessel to soak up any sauce from dishes like my butter chicken, or chicken tikka masala!
Yes! If you want to make your dough in advance, it will keep in the fridge for up to 3 days, wrapped tightly. You can also cook them and store them to use at a later date. See “storing/freezing” sections for full instructions.
Tips
- The higher the heat and the thinner you make your flatbreads, the crispier they’ll be. You can try different variations to find what works best for your preference.
- You can try this recipe with gluten free flour, just keep in mind the texture will be different and the dough may be more difficult to work with.
- Stacking the cooked breads and covering with a clean kitchen towel, will make them more pliable and soft.
Storing
Store leftover bread at room temperature in a sealed bag or airtight container for up to 3 days.
Freezing
You can also freeze your bread for up to 3 months!
To reheat frozen flatbreads, wrap in a clean, damp kitchen towel and microwave for 30 seconds or until warm.
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No Yeast Flatbread
Ingredients
- 4 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoon butter unsalted
- 1 ½ cups milk
- 2 tablespoon olive oil for cooking
Instructions
- Combine Dry Ingredients: First, in the bowl of your mixer combine the flour, baking powder and salt.
- Mix Wet Ingredients: In another bowl (or measuring cup) combine the butter and milk and microwave until the butter has melted.
- Combine Dry & Wet Ingredients: Finally, add the milk mixture to the bowl of flour and mix on low using the dough hook attachment, until the dough is smooth and elastic. It should come clean from the sides of the bowl. If dough is too sticky add extra flour as needed. If dough is too dry add a bit more milk.
- Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10 minutes.
- Divide & Roll Dough: Divide the dough into 8 equal pieces. Roll out each piece so that it's about ¼ inch in thickness.
- Cook Flatbread: Heat about ½ tbsp of olive oil in a large skillet over medium low heat. Place a flatbread in the skillet and cook for about 1 to 1½ minutes per side. You'll notice it bubble up. The flatbread is done when you see golden brown spots on both sides. Repeat with remaining flatbreads.
- Stack & Cool: Stack cooked flatbreads covered with a clean kitchen towel, this should make them more pliable and soften them.
Recipe Notes
- The higher the heat and the thinner you make your flatbreads, the crispier they’ll be. You can try different variations to find what works best for your preference.
- You can try this recipe with gluten free flour, just keep in mind the texture will be different and the dough may be more difficult to work with.
- Stacking the cooked flatbreads and covering with a clean kitchen towel, will make them more pliable and soft.
- Store leftover flatbread at room temperature in a sealed bag or airtight container for up to 3 days.
- You can also freeze your flatbread for up to 3 months.
To reheat frozen flatbreads, wrap in a clean, damp kitchen towel and microwave for 30 seconds or until warm.
Hi Jo! Can I use a food processor instead of a stand mixer?
If your food processor is good for making dough it should be fine!
Hi, can self raising be substituted for the APF for this recipe whilst totally omitting the baking powder and the salt.
Yes, absolutely!
Hi, is it posible to use olive oil instead of butter?
Absolutely!
I’m making this dough for later! How best to store it until you’re ready to cook?
Just wrap it up in some plastic wrap and store it in the fridge.
Hello added 1/2 tsp of garlic to 1/2 the recipe. Sprinkled Asiago and various herbs prior to cooking. They were fantastic. Oh and I baked at 350 for 15-20 minutes. Great recipe
So glad you enjoyed it, Mary!
So easy and delicious! Thanks
So glad you liked it!
Perfect and very easy. Delicious I have never made flat bread but will make this again. Made for steak fajitas didn’t get soggy but perfect softness.
Perfect and very easy. Delicious I have never made flat bread but will make this again.
Guys, the flatbread was amazing. xoxo Joanna
Yay! Glad you liked it! Make some tzatziki to go with that! 😉
Im currently trying it. My dough is resting. I am excited to have flatbread, guys. Thank you, Joanna. 😊
My pleasure, hope you like it!
If I don’t have a stand mixer will I have to knead it by hand after all?
Yes, you will, until it’s nice and smooth.
I made this flatbread but confess to adding scallions and sesame seed. It was outrageous. Fun and easy to make. You go Jo!
Great idea!
I love this recipe. I like. Very useful & easy it made Flatbread.
Hi Jo,
Can this be made in an air fryer oven?
I actually haven’t tried that, but I would say go for it! Maybe test one first to see how it turns out (just in case)
Thank you. I figure I might as well get my money’s worth on it 🙂
Totally! It’s a great idea, let me know how it turns out!