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By Karina 55 Comments Filed Under: Bread
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Easy Flatbread Recipe (No Yeast) are soft on the inside, crispy on the edges and so simple to make!
An incredibly easy flatbread recipe using Greek yogurt, oil and a pinch of baking powder to get them to rise slightly without yeast! Add an optional kickof garlic and these flatbreads come out perfect every single time. Cook them with a light brushing of olive oil to make them soft and pliable without making them doughy.
Easy Flatbread Recipe
You’ll be so surprise at how EASY these flatbreads are to make. Fresh and warm homemade wraps straight out of the pan with the added bonus of being healthierthan store bought wraps — no artificial preservatives. YYYYES.All you need is flour, baking powder, cooking oil, greek yogurt and milk, THAT’S IT.
The protein in the milk mixed with the oil is what gives us a soft bread. We also add baking powder to give us beautiful pockets of air while cooking.Dunk them in SouporStew, OR wrap up some shredded roasted chicken and salad! Use them for kebabs, dip them in hummus, the choices are endless.
Flatbreads are extremely versatile and perfect to go with absolutely anything!
HOW TO MAKE FLATBREADS
Who doesn’t love warm, soft, FRESH bread steaming out of a pan and filling their kitchens with that unmistakable, sweet-fresh-bread-smell? That irresistible aroma that draws you into a bakeryis what drifts through your kitchen while these are cooking.
This recipe is so easy. Minimal ingredients… incredible texture and flavour. With all bread recipes, it’s all about that perfect soft texture on the inside.
- Start off by mixing the dough.When you’re done it should be sticky to the touch (the stickier the dough, the softer the wraps.)
- Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with about 1 tablespoon extra flour and knead until it forms a smooth, soft and semi-sticky ball. You may want to give up but don’t! Give it a good 2-3 minutes of kneading and it will come together easily.
- Return dough to bowl and lightly spray with cooking oil spray.
- Cover with cling wrap, let it rest for about 30minutes.
NOTES
- Divide dough into 6 equal parts for larger wraps, or 8 pieces for smaller-sized flatbreads.
- Once they are all rolled into balls, work one piece at a time to avoid flatbreads from drying out. (Cover the balls with the same plastic wrap.)
- Fatten one piece out with the palms of your hands
- Roll out to about 5mm thick (or about 1/8-inch).
COOK FLATBREADS
Lightly grease a nonstick pan with a drizzle of olive oil (about 1/2 teaspoon). Make sure you cook your flatbreads on medium heat. Higher heat will cause crispier wraps, which may crack when you try to bend or roll them.
Use the rolling pin to easily transfer dough into a preheated pan. Cook for about 2-3 minutes on each side, lightly pressing down with a spatula if it puffs up too much. You will see lovely small golden brown spots on both sides.
While one piece is cooking, roll the next piece out and repeat steps above, lightly greasing your pan with a drizzle of oil after each bread if your pan is not nonstick or if it starts to dry out. Please note: there’s enough oil in the flatbreads to help them cook without additional oil.
HOW TO KEEP FLATBREAD SOFT
Line a plate with a clean tea towel. Stack cooked flatbreads on the towel once cooked and wrap them in the towel while cooking the rest— the moisture from the trapped steam helps keep them soft andwarm.
You will be mesmerised at how easy it is to make your own wraps at home!
SERVE
Brush a small amount ofoil onto them when they’ve just come out ofthe pan — the fried bread flavour is crazy!Or just leave them as they are. Either way is a win-win!I would say thisis the ONLY flatbread recipe you’ll ever need, but…well, okay this is the only flatbread recipe you’ll ever need.
MORE BREAD RECIPES
Crusty Artisan Bread
Easy Cheesy Garlic Bread
Easy Soft Dinner Rolls
ORIGINALLY POSTED JANUARY, 2016. POST UPDATED WITH NEW PHOTOS.
Easy to make flatbreads; soft on the inside while crispy on the outside, perfectly salted with a kick of garlic, using a mixture of butter and milk to make them soft and pliable. One of the best flatbread recipes you'll ever try!
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Prep: 10 minutes mins
Cook: 15 minutes mins
Resting Time: 30 minutes mins
Total: 55 minutes mins
Serves: 6 - 8 flatbreads
Ingredients
FLATBREADS
- 3 cups plain flour, plus extra for dusting -- (15oz. or 450g)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder, -- optional
- 3/4 cup plain Greek yogurt, or natural plain yogurt (6.5oz | 185g)
- 1/4 cup vegetable oil, or olive oil -- (60ml) plus extra for cooking
- 3/4 cup milk, divided -- (180ml)
Instructions
Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and 1/2 cup (125ml) of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if mixture is too dry or crumbly. Bring the dough together with your hands. The dough should be workable BUT sticky to the touch (sticky dough = soft, moist flatbreads).
Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2-3 minutes.
Return dough to lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
Knead dough a few more times until smooth. (You shouldn't need any extra flour at this point to knead, as the oil from the dough will help you).
Divide dough into 6 equal balls for larger wraps, or 8 balls for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to about 5mm thick (about 1/8-inch).
Lightly grease a nonstick pan with a drizzle of olive oil, (about 1/2 teaspoon), over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
While one piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest -- the steam helps keep them soft.
To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.
Notes
Make sure you cook your flatbreads on medium heat. Higher heat will cause crispier wraps which may crack when you try to bend or roll them.
FLOUR SUBSTITUTIONS
WHOLE WHEAT (WHOLEMEAL) FLOUR works the same. You may need to add a couple tablespoons extra milk as whole wheat tends to be a little more absorbent than plain white flour.
GLUTEN FREE FLOUR. Many readers have tried this recipe with great success! You may need to use a little extra flour to help you roll it out - add more as needed.
MAKE AHEAD: The raw dough can be stored in the refrigerator for up to 3 days. To store, roll each ball out into rounds ready for cooking. Use cling wrap or parchment paper to keep the rounds separated.
STORAGE: Cooked flatbreads can be stored at room temperature for a day wrapped in cling wrap, or the refrigerator for up to 2 days. To reheat, pop them on a pan over medium heat or in the microwave for 8-10 seconds.
They also last well in the freezer up to a month. Store in a ziplock bag withcling wrap or parchment paper between each wrap to keep them separated.
Nutrition
Calories: 223kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g
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Reader Interactions
Comments
Rav kaur says
I have made this recipe twice now and both times has been brilliant
The second time I made this I split the dough over two days and found the second day was easier to roll and so the flatbreads were bigger and thinner.
I have now transferred this recipe to my main recipe collection meaning as we intend to cook it often.
Thank youReply
Karina says
Hi Rav, it’s great that you’ve made the recipe twice and both times it turned out brilliant for you! The idea of splitting the dough over two days for easier rolling and achieving bigger, thinner flatbreads is a fantastic tip. I’m honored that the recipe has found a place in your main collection! Thank you for your kind words, and I’m glad you plan to cook it often.
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Claire Mary Jenkins says
I made these last night and they were gorgeous! They’re definitely going to be a regular addition to family meals. Everyone asked for seconds and as the recipe produced 8, they weren’t disappointed. I made the mistake of cooking them on a high heat but they were still gorgeous. I’ll cook on medium next time. You’re a Godsend Karina!Reply
Claire Mary Jenkins says
Wouldn’t you know it! I was on Swasthi’s website but wheat flour was called for and I don’t have any. Googling ‘easy flatbreads ‘ Lo and behold, I’m directed to my favourite recipe creator, Karina! I’m going to make these tonight with butter chicken masala. I’ll let you know how I get on but I’m already confident because all of your recipes always turn out fab!
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Jenny says
I have literally never left a comment on a recipe in all my 30 years of life but THESE ARE SO. GOOD. I halved the recipe since it’s just my husband and me, but they were gone the same night. Soft and easy, and after each came out of the pan I rubbed a smashed clove of garlic on them and added a sprinkle of salt. We had these with a homemade palak paneer recipe and they were perfect. Thank you!Reply
Floris says
This recipe was so easy and simply delicious !Reply
Khatija Balogun says
Oh my, they were so soft and delicious! My family devoured them! Thank you
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Colleen says
Can this be made with whole milk plain yogurt instead of Greek yogurt. It’s all I have on hand?
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Meiling Akbarally says
The Butter Chicken and the Flat Bread recipes are absolute 5* keepers.
Thank you so much !! Will definitely be trying more of your recipes.Reply
Liz says
Looking forward to making these flatbreads (I would like to try using whole wheat flour) but I won’t be able to eat them all at once. Can they be stored in the freezer? Should they have paper towel or anything between them? Thanks ever so much.
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Janie says
Hey! Is there any way you could repost your old recipe for flatbread? I recently had to go gluten free and your original recipe worked so well with the gluten free flours.
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Chelsea says
Yes!! I miss the original too!
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Karina says
Hi Chelsea. The recipe has been replaced with the original for you all!
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Chelsea says
Thank you so much 🙂
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Melanie says
I was also hoping for the old recipe too if possible! I always have greeK yogurt on hand. 🙂
I’m excited to try the new one too.
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Karina says
Hi Melanie! All done!
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Karina says
Hi Janie! All done!
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Jutta says
I cooked this with my sons, we live in a rural area in Switzerland where the only delivery option is pizza… and I was craving Indian food. I was surprised to find I had all the spices at home! We adjusted the heat for the kids’ taste. We made the flatbread, too. Delicious! Thanks for the recipe.(Incidentally the boys learned some chicken anatomy, too, since we had to de-bone the thighs… 🙂
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Jutta says
Sorry, the comment was for the chicken tikka masala… and the flatbread. Both fantastic.Reply
Dustin Hobin says
I was a little concerned about the texture of the batter at first, but after i rolled out the dough and cooked the flatbreads, they turned out amazing! I’m definitely using this recipe from now on.Reply
Mary jamieson says
What is the weight of a cup of flour? There seems to be some variation in the precise weight online! The dough I have just made is very sticky. I used 350 gr of plain flour. Any comments please?
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aileen al says
i had the same problem and i used 400g of plain flour and still had to add more. maybe i overdid the wet ingredients but i do think the issue is with the “cups” of flour. but, they turned out ok in the end and were all eaten!
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Berlyn Reisig says
Very tasty flat bread with amazing texture. Yummy to say the least.
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Aaron says
I never comment on recipes, but this was among the best I’ve ever used! I also verrry rarely follow a recipe to the T, as I usually like to add more spice and less salt. I followed the dough recipe to exact measurements, and they turned out incredible! So, thank you! I already have the recipe memorized just from making it once, because all the ingredients are simple and measured in whole numbers
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Sonia DeJesus says
Can I use low-fat Greek yogurt?
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Grainne says
First time trying to make flatbreads. The recipe is pretty foolproof. I had them with slow cooked lamb. Delicious, it’s definitely a keeper.Reply
Olivia says
These are AMAZING!!!Reply
Cristina says
I like eating flatbread with curries. These are a simply perfect match. What I like with your recipe is the twist of adding garlic to it. It will definitely give another level of taste.
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Jo mac says
Hi i used this recipe tonight for a family bbq. We had with homemade hummus, turkey mince kofta, salad and greek yogurt. The flatbreads were an outstanding addition and everyone raced about them. Def my new go to recipe, well done x
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Karina says
That is awesome to hear! Thank you so much for sharing! I am so glad you all loved them! Thank you for making one of my recipes and following along with me! XO
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Ann says
I am making this right now and it is so sticky I can’t even work with dough. put in my mixer and added almost 1/2c flour and no luck. Any hints?
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Imee says
I had the same problem. The dough was hard to work with. Maybe she needs to make a video of how she did it …
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Lauren McMurray says
This flatbread is delicious! It has a wonderful tangy flavor and went perfectly with our homemade tzatziki and Greek-spiced chicken. Thanks so much for sharing it!Reply
Karina says
That is awesome! I am so glad that you were able to enjoy this flatbread. That sounds like a perfect pairing! Thanks so much for sharing!
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Sunnysewsit says
Wondering if one can use non-gluten flour?
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Karina says
Yes, of course! Hope you enjoy these! Thanks so much for following along with me!
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Callyb says
Hey. Can you make the dough the night before and keep it in the fridge?
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Karina says
I haven’t tried that before but that is a great idea. It should still be great the next day. Great idea!
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Aliessa says
Thank you for this recipe, so lovely and soft when cooked. And the dough was so easy to work with.
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Leslie says
Could you please share your dough recipe? I do not have one and I really like the idea of using Greek yogurt in the dough. Thanks!
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Karina says
The recipe is included in the post Leslie!
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Clea says
What is the best way to store these if you don’t eat them right away? Do they stay soft?Reply
Karina says
Hi Clea. These can be stored in an air tight container wrapped in cloth. They stay soft for up to 3 days.
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Sandy says
Can gluten free flour be subsitut for wheat flour in this recipe?
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Michelle says
Sounds delicious :9 Can you freeze the dough?
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Karina says
Hi Michelle. Yes you can freeze ahead of time and thaw it out the day of 🙂
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Margaret S. says
Do you think cocnu*t yogurt would be a possible substitute for the Greek yogurt? I’m allergic to casein. 🙁
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Karina says
Hi Margaret. I haven’t worked with coconut yogurt so it’s hard for me to recommend it, but you can try!
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Jenny says
Does it have to be almond milk or can I use regular? Thanks for all of these great recipes! 🙂
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Karina says
Regular milk is absolutely fine Jenny 🙂 And you’re very welcome!
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Mariam says
Nice receipe
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Karina says
Thank you Mariam!
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Cantal says
I LOVE this idea! I’m actually drooling- and I’m at the gym!. Is there anything I could use to substitute the Greek yogurt? I’m lactose intolerant. Thanks!Reply
Olena@iFOODreal says
You are reading my mind! I have been thinking of making this kind of skillet flatbreads forever. Too lazy to test my own recipe or search internet for smh simple. I’m so trying these with whole wheat flour. And I get about brushing with oil at the end part.Reply
Karina says
We’re ALWAYS in each other’s head Olena! Haha what is with that?!! Let me know what you think when you make these. I have a feeling they’ll become a regular in your house too 😉
Reply
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