This quick and easy flatbread recipe contains no yeast and no yogurt.
This flatbread is soft and tender and only requires five basic ingredients. It is a great last-minute recipe. If you have a sourdough starter you can also make a sourdough version of this flatbread.
Pair it with your favorite dip or use it to make flatbread pizza or wraps. It also freezes really well. Homemade flatbread will always be just a short defrost away.
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What is flatbread?
Nearly every culture in the world has its own version of flatbread: naan in India, pide in Turkey, dosa in Malaysia.
This basic flatbread is made with flour, milk, olive oil, baking powder, and salt. It is then rolled into flattened discs and cooked in a hot skillet.
How do you make flatbread from scratch?
Mix the ingredients: Whisk the flour, salt, and baking powder together. Add the milk, and 1 tablespoon of olive oil and stir until combined.
Knead the dough: Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
Rest the dough: Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
Shape the flatbread: Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about 1/4 inch thick.
Cook the flatbread: Brush one side with olive oil and place olive oil side down in a hot cast-iron or non-stick skillet. Cook for 90 seconds until the top begins to look dry and bubbly. Brush the top with olive oil, flip, and cook the second side for an additional minute. Remove to a plate and cover with a towel to keep warm.
Repeat: Once you get going you can roll out the next flatbread while the previous one cooks. Repeat the cooking process until all of your flatbreads have been cooked.
Helpful tools
To make brushing the olive oil onto the flatbreads easier, I love these silicone pastry brushes. They are heat resistant and dishwasher safe. I like them over bristled brushes because I don’t have to worry about them leaving stray bristles behind.
I love using this Lodge cast iron skillet to cook flatbreads. The skillet heats up evenly and does a great job of maintaining its temperature so I can cook flatbread after flatbread without waiting for the skillet to reheat.
You could also bake the flatbreads on a pizza stone in the oven. Preheat the pizza stone in a 450 F oven. Place one flatbread on a piece of parchment paper. Place the flatbread and parchment paper on the pizza stone and bake for 3-4 minutes. Remove the flatbread from the oven and cool on a wire rack. Repeat the baking process until all of the dough has been baked.
Variations
Plain sourdough flatbread is great on its own but feel free to add additional herbs and spices for even more flavor.
- Garlic Herb Add finely chopped garlic cloves to the dough, then sprinkle with your favorite fresh herbs after cooking.
- Onion Herb: Add 1/4 cup finely minced onion to the dough along with 1 tablespoon of fresh or 1 teaspoon of dried herbs.
- Cinnamon and Sugar: Spread cooked flatbread with butter and sprinkle with cinnamon and sugar.
Make this flatbread dairy-free by substituting water for the milk. Without the additional protein from the milk, the dough will be a bit softer and the the flatbread won’t have as much flavor
Frequently asked questions
One of my favorite ways to use flatbread is to turn it into pizza. Check out these recipes for Greek Flatbread Pizza, Crab Rangoon Flatbread Pizza, Chicken Artichoke Flatbread, or Shrimp Scampi Flatbread Pizza. But there are so many other ways to serve flatbread. You can use them to make:
Breakfast Wraps: Fill your wrap with scrambled eggs, sauteed potatoes, cheese, and your favorite breakfast meat.
Flatbread Wrap: Fill flatbread with your favorite wrap fillings; salad, cheese, hummus, meat, pickled vegetables, etc. Try filling it with these Greek chicken kebobs.
Flatbread Quesadilla: On one side of the flatbread layer cheese and your favorite Mexican fillings. Fold the flatbread in half and heat in a nonstick skillet until it is golden brown and the cheese has melted. Flip the quesadilla and cook for an additional minute.
Soup: Serve flatbread alongside a steaming bowl of homemade soup and use it to soak up the delicious broth. Try pairing it with this creamy oven-roasted tomato soup.
Hummus: Cut the flatbread into wedges and use it to scoop up hummus or other dips.
To make this sourdough flatbread ahead of time follow the instructions through step three placing the dough in the refrigerator to rest until you are ready to cook the flatbread.
Because you are not cooking the flatbread right away, it is important to make sure you are using double-acting baking powder.
There are two different types of baking powder single-acting and double-acting. It should say on the container which type you have.
Both types are activated when they are mixed with a liquid. If you use single-acting baking powder it will use up all of its rising power overnight in the fridge. But double-acting baking powder will be activated a second time by the heat of the pan.
I have mixed my flatbread dough up to 24 hours in advance with no issues.
When you are ready to cook the flatbreads, continue with the recipe as written.
Flatbread should be placed in a sealed bag or container. At room temperature flatbread will stay fresh for up to five days. It can also be stored in the refrigerator for up to two weeks.
There are two ways to freeze flatbread:
To freeze uncooked flatbread dough: After kneading the dough, divide it into six even portions, wrap each portion in plastic wrap, place each plastic-wrapped portion in a zip-top freezer bag, and labeled it with the contents and date. Flatbread dough can be frozen for up to one month.
The next time you want flatbread, remove however many portions you need from the freezer. Allow the dough to thaw on the counter (for 1-2 hours) and then follow the cooking instructions in the recipe card below.
To freeze cooked flatbread: After cooking the flatbread, place it in a zip-top freezer bag, and labeled it with the contents and date. Flatbread can be frozen for up to three months.
Flatbread can be re-heated in a variety of ways. You can bake it in a 350-degree Fahrenheit oven, heat it in a skillet or directly on top of a gas stove top, or in the microwave.
Tips
- Don’t worry if your discs aren’t perfectly round. The irregular shape adds to the flatbread’s rustic charm.
- Cook the sourdough flatbread on high heat! Make sure your pan is plenty hot and wait a minute or two in between flatbreads for the pan to reheat. The hot pan will create a crisp crust and help to prevent the flatbreads from sticking.
Flatbread
This easy flatbread recipe contains no yeast and no yogurt. Pair it with your favorite dip or use it to make flatbread pizza or wraps.
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup (227g) milk
- 1 tablespoon olive oil plus extra for cooking
Instructions
- Mix the ingredients: Whisk the flour, salt, and baking powder together. Add the milk, and 1 tablespoon of olive oil and stir until combined.
- Knead the dough: Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
- Rest the dough: Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
- Shape the flatbread: Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about 1/4 inch thick.
- Cook the flatbread: Brush one side with olive oil and place olive oil side down in a hot cast-iron or non-stick skillet. Cook for 90 seconds until the top begins to look dry and bubbly. Brush the top with olive oil, flip, and cook the second side for an additional minute. Remove to a plate and cover with a towel to keep warm.
- Repeat: Repeat the cooking process until all of your flatbreads have been cooked.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 210Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 435mgCarbohydrates: 40gFiber: 1gSugar: 0gProtein: 5g
This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.
More quick and simple recipes
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Quick skillet flatbread no yeast
