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 kick of 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 healthier than 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 Soup or Stew, 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 bakery is 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 30 minutes.
- 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).
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 and warm.
You will be mesmerised at how easy it is to make your own wraps at home!
Brush a small amount of oil onto them when they’ve just come out of the pan — the fried bread flavour is crazy! Or just leave them as they are. Either way is a win-win! I would say this is the ONLY flatbread recipe you’ll ever need, but…well, okay this is the only flatbread recipe you’ll ever need.
MORE BREAD RECIPES
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!
Serves: 6 – 8 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)
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 pieces for larger wraps, or 8 pieces 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.
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 with cling wrap or parchment paper between each wrap to keep them separated.
Calories: 223kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g