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4.6 from 70 votes

No Yeast Flatbread

Jump to RecipePrintRate
By: Joanna Cismaru •3/23/23 31 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for a stack of flatbreads on a plate.

My recipe for No Yeast Flatbread is simple, straightforward and totally delicious! 6 ingredients, just 35 minutes, no kneading, no yeast, no problem!

a plate with a pile of flatbreads brushed with garlic butter.
Table of Contents Open
  • Easy No Yeast Flatbread
  • Ingredient Notes
  • How To Make No Yeast Flatbread
  • Frequently Asked Questions
    • What Is Flatbread?
    • How To Serve
    • Can I Make My Flatbread In Advance?
  • Tips
  • Storing
    • Freezing
  • More Great Recipes To Try
  • No Yeast Flatbread
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy No Yeast Flatbread

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 & 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

overhead shot of ingredients needed to make flatbreads.
  • 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

detailed process shots showing how to make dough for flatbreads.
  1. Combine Dry Ingredients: First, in the bowl of your mixer combine the flour, baking powder and salt.
  2. Mix Wet Ingredients: In another bowl (or measuring cup) combine the butter and milk and microwave until the butter has melted.
  3. 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.
  4. Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10 minutes.
  5. Divide & Roll Dough: Divide the dough into 8 equal pieces. Roll out each piece so that it’s about ¼ inch in thickness.
  6. 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.
  7. Stack & Cool: Stack cooked flatbreads covered with a clean kitchen towel, this should make them more pliable and soften them.
process shots showing how to cook flatbreads.

Frequently Asked Questions

What Is Flatbread?

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.

How To Serve

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!

Can I Make My Flatbread In Advance?

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.

a plate with freshly made flatbreads.

Tips

  1. 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.
  2. 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.
  3. Stacking the cooked breads and covering with a clean kitchen towel, will make them more pliable and soft.
a plate with a pile of flatbreads brushed with garlic butter.

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.

a plate with freshly made flatbreads folded in half.

More Great Recipes To Try

  • 2 Ingredient Dough
  • Falafel
  • Greek Flatbreads
  • Naan Recipe
  • Roti/Chapati (Indian Flat Bread)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a plate with a pile of flatbreads brushed with garlic butter.
4.63 from 70 votes

No Yeast Flatbread

Prep 5 minutes minutes
Resting Time 10 minutes minutes
Cook 20 minutes minutes
Total 35 minutes minutes
8
Rate Recipe Print Recipe
My recipe for No Yeast Flatbread is simple, straightforward and totally delicious! 6 ingredients, just 35 minutes, no kneading, no yeast, no problem!
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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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Notes

  1. 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.
  2. 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.
  3. Stacking the cooked flatbreads and covering with a clean kitchen towel, will make them more pliable and soft.
  4. Store leftover flatbread at room temperature in a sealed bag or airtight container for up to 3 days.
  5. 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.

Nutrition Information

Serving: 1flatbreadCalories: 388kcal (19%)Carbohydrates: 50g (17%)Protein: 8g (16%)Fat: 17g (26%)Saturated Fat: 9g (56%)Cholesterol: 35mg (12%)Sodium: 314mg (14%)Potassium: 228mg (7%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 424IU (8%)Calcium: 108mg (11%)Iron: 3mg (17%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a plate with a pile of flatbreads brushed with garlic butter.

Did You Make This?

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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31 Comments
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Pamela Arrington
Pamela Arrington
Posted: 2 months ago

5 stars
I made this flatbread because I ran out of bread for sandwiches for a pork butt I was cooking and was surprised that the flatbread turned out great and was better than me buying bread. I’ll be making this flatbread a lot. Thanks for the recipe Jo.

0
Reply
Rebecca Curley
Rebecca Curley
Posted: 5 months ago

5 stars
Made this for Passover dinner and the whole fam loved it! Highly recommend!

0
Reply
Prodan Mitica
Prodan Mitica
Posted: 6 months ago

5 stars
Am o intrebare: in loc de lapte, se poate folosi apa?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Prodan Mitica
Posted: 6 months ago

Folosirea apei în loc de lapte va duce la o textură mai plată și mai densă, deoarece laptele conține grăsimi și proteine care contribuie la structura și textura pâinii. Laptele adaugă și un gust ușor dulce și cremos la plăcintă, în timp ce apa nu are niciun gust. Folosirea apei în loc de lapte poate fi o opțiune bună pentru in special daca sunteți intoleranți la lactoză sau alergici la lapte, sau pentru cei care pur și simplu nu doresc să folosească lapte în gătitul lor. Doar să țineți cont că textura și gustul pot fi puțin diferite față de cele obținute cu lapte.

0
Reply
Ann
Ann
Posted: 2 years ago

Hi Jo! Can I use a food processor instead of a stand mixer?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ann
Posted: 2 years ago

If your food processor is good for making dough it should be fine!

0
Reply
NJ
NJ
Posted: 2 years ago

Hi, can self raising be substituted for the APF for this recipe whilst totally omitting the baking powder and the salt.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  NJ
Posted: 2 years ago

Yes, absolutely!

0
Reply
Maria
Maria
Posted: 2 years ago

Hi, is it posible to use olive oil instead of butter?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Maria
Posted: 2 years ago

Absolutely!

0
Reply
Ellie
Ellie
Posted: 2 years ago

I’m making this dough for later! How best to store it until you’re ready to cook?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ellie
Posted: 2 years ago

Just wrap it up in some plastic wrap and store it in the fridge.

0
Reply
Mary smith
Mary smith
Posted: 2 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary smith
Posted: 2 years ago

So glad you enjoyed it, Mary!

0
Reply
Nancy
Nancy
Posted: 2 years ago

5 stars
So easy and delicious! Thanks

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Nancy
Posted: 2 years ago

So glad you liked it!

0
Reply
Lisa
Lisa
Posted: 2 years ago

5 stars
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.

0
Reply
Lisa
Lisa
Posted: 2 years ago

Perfect and very easy. Delicious I have never made flat bread but will make this again.

0
Reply
Chanté Jody
Chanté Jody
Posted: 2 years ago

5 stars
Guys, the flatbread was amazing. xoxo Joanna

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chanté Jody
Posted: 2 years ago

Yay! Glad you liked it! Make some tzatziki to go with that! 😉

0
Reply
Chanté Jody
Chanté Jody
Posted: 2 years ago

Im currently trying it. My dough is resting. I am excited to have flatbread, guys. Thank you, Joanna. 😊

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chanté Jody
Posted: 2 years ago

My pleasure, hope you like it!

0
Reply
Jasmine E.
Jasmine E.
Posted: 2 years ago

If I don’t have a stand mixer will I have to knead it by hand after all?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jasmine E.
Posted: 2 years ago

Yes, you will, until it’s nice and smooth.

0
Reply
Jim Santino
Jim Santino
Posted: 2 years ago

I made this flatbread but confess to adding scallions and sesame seed. It was outrageous. Fun and easy to make. You go Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jim Santino
Posted: 2 years ago

Great idea!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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