If you’re craving a warm, simple bread that you can whip up in no time without the fuss of yeast, this Quick No-Yeast Flatbreads Recipe is about to become your new best friend in the kitchen. These soft, golden flatbreads are effortlessly made with pantry staples, resting just long enough to make the dough tender without any kneading or rising time. Whether you need a quick bread side or a base for your favourite dips and toppings, this recipe hits the spot every time with minimal ingredients and zero stress.
Ingredients You’ll Need
This Quick No-Yeast Flatbreads Recipe relies on just a handful of straightforward ingredients that come together beautifully to create the perfect texture and subtle flavour. Each element plays a crucial role, from the flour providing structure to the olive oil adding richness and softness.
- 180 g plain flour: The foundational ingredient giving the flatbreads their tender crumb and slight chew.
- 1 level tsp baking powder: Acts as the leavening agent, ensuring the flatbreads puff just enough without yeast.
- 1 large pinch salt: Enhances overall flavour and balances the dough perfectly.
- 100 ml cold water: Brings the dough together and helps maintain its soft texture.
- 1 tbsp olive oil: Adds moisture and a silky richness to each flatbread.
- 1 tbsp olive oil (for cooking): Prevents sticking and crisps the flatbreads to a golden perfection.
- 10 g butter (optional for cooking): Melts into a flavorful finish that imparts a lovely buttery aroma and taste.
How to Make Quick No-Yeast Flatbreads Recipe
Step 1: Mix the Dry Ingredients
Start by combining your flour, baking powder, and salt in a large mixing bowl. This easy blend forms the base of your dough, and the baking powder is the magic behind the lightness you’ll achieve.
Step 2: Add Wet Ingredients and Form Dough
Create a well in your dry mix and pour in the cold water and olive oil. Stir together with a spatula at first, then get your hands in there to bring the dough together. It should be soft but not sticky.
Step 3: Knead Lightly and Rest
Transfer the dough onto a clean surface (no extra flour needed) and fold it over a few times to form a smooth ball. Place it back in the bowl, cover, and let it rest for 15 minutes. This brief rest relaxes the gluten and makes rolling out easier.
Step 4: Divide and Roll Out
Divide the dough into 4 equal pieces, shaping each into a ball. On a very lightly floured surface, roll each ball into a circle about 18-19 cm across. Keep flour use minimal here, as too much can toughen up the flatbreads.
Step 5: Prepare the Cooking Oil
If using the butter alongside olive oil, melt them together gently in a pan or microwave. Otherwise, just pour olive oil into a small dish for brushing. This fat ensures your flatbreads cook up golden and stay soft.
Step 6: Cook the Flatbreads
Heat a non-stick pan over medium-high heat until hot. Brush it with the oil or melted butter mixture. Place the first dough circle in the pan and cook 1-2 minutes until bubbles form and the underside is golden with brown spots. Flip and cook the other side for another 1-2 minutes. Wrap cooked flatbreads in a tea towel to keep them warm and soft while you finish cooking the rest.
How to Serve Quick No-Yeast Flatbreads Recipe
Garnishes
Simple garnishes can elevate these flatbreads wonderfully. A sprinkle of fresh herbs like parsley, za’atar spices, or a drizzle of garlic-infused olive oil turns them into something truly special and fragrant.
Side Dishes
These flatbreads pair perfectly with an array of Middle Eastern staples such as hummus, baba ganoush, or a bright and fresh tabbouleh salad. They also make a great accompaniment to spiced stews or grilled vegetables for a filling meal.
Creative Ways to Present
Roll them up with your favourite fillings for quick wraps, or cut the flatbreads into wedges and serve with a variety of dips for sharing at any gathering. You can also toast them lightly and top with cheese or avocado for a delicious snack.
Make Ahead and Storage
Storing Leftovers
If you have any leftover flatbreads, store them in an airtight container or wrapped tightly in foil at room temperature for 2 to 3 days. Keeping them wrapped helps maintain softness and prevents drying out.
Freezing
These flatbreads freeze beautifully. Stack them with parchment paper between each piece in a freezer bag, and they’ll keep well for up to a month. Thaw in the fridge overnight before reheating.
Reheating
Reheat wrapped in foil in a low oven until warmed through to keep them soft, or microwave for a few seconds for a quick fix. Just be sure not to overheat or they may become tough.
FAQs
Can I use whole wheat flour instead of plain flour?
Yes! You can swap plain flour for whole wheat for a nuttier flavour and more fibre, but expect a slightly denser flatbread. You might want to add a splash more water to get the right dough consistency.
Why doesn’t this recipe use yeast?
This recipe is designed to be quick and foolproof, so it uses baking powder as a leavening agent to save time. No yeast means no waiting around for the dough to rise.
Can I make more or fewer flatbreads with this recipe?
Absolutely! The recipe can easily be scaled up or down by multiplying or dividing the ingredient quantities accordingly. There’s even a simple formula for making any number you want.
What’s the best way to roll out the dough?
Use a very lightly floured surface and a rolling pin to gently roll the dough balls into 18-19 cm circles. Try to avoid adding too much extra flour to keep the flatbreads soft.
Can I cook these flatbreads outdoors on a grill?
Definitely! Cooking flatbreads on a grill imparts a lovely smoky flavour and crisp edges. Just keep an eye on them to avoid burning and turn frequently for even cooking.
Final Thoughts
This Quick No-Yeast Flatbreads Recipe proves that making fresh, warm bread doesn’t need to be complicated or time-consuming. Whether you’re new to bread-making or just want something simple and satisfying, these flatbreads deliver every time. Give them a try and watch how quickly they become a staple in your weekly cooking routine!
Print
Quick No-Yeast Flatbreads Recipe
These Quick Flatbreads are an easy, no-yeast bread recipe that requires no kneading or rising time. With just a short resting period, you can quickly roll out and cook soft, flavorful flatbreads perfect for any meal or as a side. They are cooked in a skillet with olive oil and butter for a golden, slightly crispy texture.
- Total Time: 45 minutes
- Yield: 4 flatbreads
Ingredients
Dough
- 180 g plain flour
- 1 level tsp baking powder
- 1 large pinch salt
- 100 ml cold water
- 1 tbsp olive oil
For Cooking
- 1 tbsp olive oil
- 10 g butter (can be replaced with more olive oil)
Instructions
- Mix dry ingredients: In a mixing bowl, stir together the plain flour, baking powder, and salt until evenly combined.
- Add wet ingredients: Make a well in the middle of the dry ingredients and pour in the cold water and olive oil. Stir initially with a rubber spatula until the mixture starts to come together.
- Knead the dough: Switch to your hands and transfer the dough onto a work surface. Fold it over itself a few times to form a smooth ball. No extra flour should be necessary.
- Rest the dough: Place the dough back into the bowl, cover it, and let it rest for 15 minutes to allow the gluten to relax.
- Divide and shape: Divide the rested dough into 4 equal pieces and shape each piece into a ball.
- Roll out flatbreads: On a very lightly floured surface, roll each ball into a circle about 18-19 cm in diameter, taking care not to use too much flour to avoid tough flatbreads.
- Prepare cooking fat: If using butter and olive oil, melt them together in a small saucepan or microwave-safe bowl. If using just olive oil, pour it into a small dish for brushing.
- Heat the pan: Place a non-stick pan about 18-19 cm in diameter over medium-high heat until hot.
- Cook first side: Brush the pan generously with the olive oil/butter mixture. Place the first flatbread in the pan and cook for 1-2 minutes until bubbles form and the underside is golden with darker spots.
- Flip and cook second side: Lift the flatbread out, brush the pan again, and flip the flatbread back in. Cook the other side for another 1-2 minutes until golden brown.
- Keep warm: Once cooked, wrap the flatbread in a clean tea towel to keep it soft and warm.
- Repeat: Repeat the cooking process with the remaining flatbreads, brushing the pan each time.
- Store and reheat: Flatbreads keep for 2-3 days, can be reheated in foil in a low oven or microwaved briefly. They can also be frozen and thawed before reheating.
Notes
- Adjust the recipe for the number of flatbreads desired using the provided formula (45 g flour, 0.25 tsp baking powder, small pinch salt, 25 ml water, 0.25 tbsp olive oil per flatbread).
- For 6 flatbreads: use 270 g plain flour, 1.5 tsp baking powder, large pinch salt, 150 ml water, 1.5 tbsp olive oil.
- For 8 flatbreads: use 360 g plain flour, 2 tsp baking powder, 1 tsp salt, 200 ml water, 2 tbsp olive oil.
- Use very little flour for rolling to keep flatbreads soft.
- Butter adds flavor but can be replaced fully with olive oil.
- Wrap cooked flatbreads in a tea towel to maintain softness.
- Prep Time: 14 minutes
- Cook Time: 16 minutes
- Category: Bread
- Method: Frying
- Cuisine: Middle Eastern, World
- Diet: Vegetarian
