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Learn how to make the most delicious homemade flatbread with this easy recipe! No yeast, no special equipment and no special skills required! All done with just 30 minutes of effort, and one that you can use in an endless number of ways!
These flatbreads are perfect for wrapping around my grilled Chicken Souvlaki or Chicken Shawarma for a complete meal!
A lot of us have been introduced to bread making in the last few years. One needs to find a new hobby, right?
For a while, conquering sourdough and rye bread became mine but once I mastered those I was onto a new challenge.
Flatbread
Lucky for me, it turned out that flatbread isn’t hard to perfect. I actually thought I aced it on my first attempt but was actually able to improve it with small tweaks.
It’s quick to make and I can’t stress how much better it is than the flatbread you can find in grocery stories. Plus it can be made fresh and warm, which is the best way to enjoy any bread.
I ended up with bread so lightly, flaky and flavourful I had to share it. Plus so many of you requested the recipe, so here you go!
No yeast flatbread recipe
Admittedly, there are many types of flatbread. Pita, naan, lavash, roti, chapati, etc. and so many different ways of making it. The recipe I am sharing today is made using an incredibly quick dough.
It’s also a flatbread dough made without yeast. Don’t let this give you the impression that this is going to be flat, tough and lifeless.
The secret ingredient is plain yogurt, which makes this bread soft, pliable and flaky! I’ve also used baking powder to give it a little leavening.
Just look at the large bubbles that form as you cook it on a screaming hot skillet!
How to make it
If you use self-rising flour, which includes both baking powder and salt, you will only need two ingredients to make this bread dough. They are, self-rising flour and plain yogurt.
However, I prefer using plain bread flour and being able to control the raising agent and salt in my recipes. All-purpose flour is another option, the flour you choose is up to you!
This recipe will work equally well if using whole wheat flour if that is your preference.
The method for the flatbread dough is incredibly simple. Just mix all the ingredients together and let it rest for 30 minutes. Divide the dough into 8 equal parts, roll out with a rolling pin and cook on a hot skillet.
For additional flavour brush the cooked flatbread with melted butter, pressed garlic and fresh herbs like parsley, cilantro or tarragon.
Recipe Tips and Notes
- I feel like I need to warn you that the dough will be sticky and you will need additional flour when you roll it out into thin rounds. However, I beg you NOT to add extra flour into the dough when mixing as it will result into a tougher, more dense flatbread. Trust me, I have tested this recipe more than once and have made mistakes so you don’t have to!
- Preheat your pan over high heat until it’s smoking hot before frying the flatbreads and use vegetable oil instead of olive oil. Dip a sheet of bunched up paper towel into vegetable oil and rub the pan with it, then pop your rolled out bread dough. Repeat before each bread is cooked.
- If using self-rising flour, omit salt and baking powder.
- I made mine using a This is an affiliate link.cast iron pan, but a This is an affiliate link.non-stick frying pan will work as well. Avoid stainless steel as the bread is likely to stick.
Serving suggestions
This flatbread recipe is incredibly versatile and is suitable to serve alongside a variety of dishes from different cuisines. We use it as a pita bread in this Greek souvlaki recipe. I also use this flatbread when I make Grilled Chicken Kebab, Grilled Shrimp Kebab, and as the base for Chicken Musakhan.
You can also serve it instead of chapatis with my Indian Meatballs with Curry Sauce. Or together with my gorgeous Mediterranean Salad with Hummus and Fried Halloumi.
It’s particularly good when you have something to dip the flatbread into, like Turkish Eggs or a classic Hummus. It also works well in a wrap with all the normal sandwich toppings, depending on your taste, or to accompany soups.
For something completely different, try using it as the base for homemade flatbread pizza, as I did with my 15 Minute Pizza! It makes a lovely fluffy crust, one you can top with cheese, mushrooms, pesto, sausage or any other pizza toppings that strike your fancy.
Storage and leftovers
These flatbreads will keep for a couple of days at room temperature if in an This is an affiliate link.airtight container, plastic wrap or a bag. They can be easily reheated in the oven or toaster.
Or you can make a double portion and freeze them for another day. It will keep for as long as 6 months when frozen.
Enjoy!!
More bread recipes
Easy Flatbread Recipe
Equipment
- This is an affiliate link.Non-stick frying pan
- This is an affiliate link.Cast iron pan
Ingredients
- 300g/2⅓ cup plain flour
- 200g/scant 1 cup plain yogurt (not Greek), full fat
- 3/4 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp vegetable oil , for frying
Instructions
- Mix the flour, yogurt, baking powder and salt and knead lightly until a dough forms. Cover with a tea towel and let it rest for 30 minutes.
- Divide into 6-8 portions. Roll out thinly on a generously floured surface. Preheat a frying pan until smoking hot. Dip a bunched up sheet of paper towel into vegetable oil and rub the frying pan with it. Cook each flatbread on high until it bubbles up, it can take up to 1 minute or even longer depending on the heat of your pan. Then flip and cook on the other side for 20-30 seconds longer.
Video
Notes
- The dough will be sticky and additional flour will be needed when you roll it out into thin rounds. However, DO NOT add extra flour into the dough when mixing as it will result in tougher, dense flatbread.
- Make sure to use plain yogurt and not Greek yogurt, which doesn’t have enough moisture for this dough.
- Preheat your pan until it is smoking hot before frying the flatbread and use vegetable oil instead of olive oil. Dip a sheet of bunched up paper towel into vegetable oil and rub the pan with it. Then place your rolled out bread dough, adding oil before each bread is cooked.
- If using self-rising flour, omit salt and baking powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had the same problem Kristi did with my dough. On looking at the yogurt container I noticed it had thickening agents, which made it less liquid than the recipe required. I added milk to make it the correct texture and it worked well for me.
Wow, my dough looked nothing like the video. I was so happy to see the weight measurements, which I prefer, and the dough obviously needed more moisture. It was so dry that it wouldn’t come together. I even added more yogurt to no avail. I ended up throwing it away and using a recipe with added milk and oil plus the yogurt. Waste of ingredients. In the video, the dough looked pillowy. Mine was so dry and unusable.
Kristi, I am not sure what exactly you are implying. The “pillowy dough” you see is made using the exact recipe I provided, which is what you see in the video. If your dough looked nothing like the video, then you made a mistake somewhere along the way. Was your yogurt runny like in the video or did you use Greek yogurt? Greek yogurt does NOT have enough liquid as it is strained to provide a thicker and richer consistency, which will make your dough too stiff. Everyone has kitchen fails once in a while but it’s important to learn from them.
Perfect every time!
If I make the flatbreads and freeze some, can I pop them into an oven from frozen or do they need to thaw before being re-heated? Thank you!
They can go in the oven frozen as long as they are separated from each other, Toni.
Hi! I love your recipes. I have made the chicken, mushroom & sour cream twice now & my family loves it! Have you ever tried making & rolling out the dough for the flatbread the day before & storing it in the fridge to fry up right before the meal the next day? Do you think that would work?
Hi Ellen, I am so happy to hear that! To answer your questions, I haven’t tried that but I am afraid the dough might dry out in the fridge overnight. What you can do is cook the flatbread and on the following day reheat them in the oven for about 2-3 minutes to refresh.
Thank you!
Question, why do you discourage using olive oil in this recipe, in lieu of vegetable oil? Besides trying to eat healthier, I am a novice when it comes to cooking or baking. The answer to my question MAY be obvious, but I’m still learning. Please help.
Olive oil has a low smoke point, which makes it not great for frying. You can use it if you prefer but there are more suitable oils (vegetable, peanut and canola oil) out there for the job.
Was excited to make with lentil soup and of course didn’t have all the ingredients needed. Used all purpose flour, salt and baking powder as called for. Subbed yogurt with sour cream and it didn’t come together as a dough until I added an additional 5T of liquid. Turned out good from there, will try with yogurt next time. Might also add another T of liquid for a bit more moisture. Used a non-salt herb blend (Justice from Penzy’s) with a spritz of oil as taking off for flavor. Would burn in pan if added before the flip.
I made your flatbread recipe and it was very easy and delicious! It’s going to be my go to recipe from now on. Thank you for sharing!
My pleasure!
I’m looking forward to making this instead of purchasing it in the store! How do you store it, and how long does it last?
Thanks!
I store flatbread the same way as I do with any bread…in my bread box and it should stay fresh for a couple of days but we always eat it before that!
Can be done with other flour?rice flour?
I haven’t tried but my guess is that if you bake with gluten-free flours, recipes usually require altering. Gluten in wheat flour is an essential component to dough being soft and pliable.
Recipe should say “do not use Greek yogurt” use “regular yogurt”
Just going by the written recipe I made the dough while it was resting I went back to read again because dough seemed dry. I then watched the video and heard her say don’t use Greek yogurt, too late on my first batch. 🙁
I am sorry this recipe didn’t work for you on the first try. The recipe calls for “plain yogurt”, which is not the same as Greek yogurt. They are different ingredients and not interchangeable in baking because Greek yogurt is actually strained, which makes it very thick.
Hello Julia,
I love this recipe! First time I made it I only had Greek yogurt too so I added a few teaspoonfuls of water and it still turned out just like the ones you had on your video
I wish I had read your comment before I started smh. I used Greek also. I’m adding sour cream and a little water so hopefully it works.
I never keep plain yogurt in the house…is this a situation where I could swap out the yogurt for sour cream?
Yes, sour cream should work.
Looks delicious – can’t wait to make these while I am hibernating over the Xmas /school holiday period. 😉
Have fun hibernating and baking, Poppy!
I’ve made this recipe several times now and love it! It’s simple and every time the flatbreads have turned out perfectly. Everyone in my family loves them and they don’t last long! Do yourself a favour and make a double batch!
Yay, Julie!! I am always tempted to make a double batch myself but I never do…too lazy! 🙂 I am definitely doing it the next time because one batch is not enough for a house with teenagers!
Looks lovely, but conversions are off. 300g is actually 1 3/4 cups of flour and 2/3 cup of yogurt. Your current ratios include too much flour for it to come together as a dough 🙁
Hi Sarah, I can assure you the conversions are correct. A standard cup of flour holds anywhere between 120g and 130g of flour. You are supposed to spoon the floor into a measuring cup for best results. Otherwise you pack too much flour in. This is the recipe I use regularly as well as hundreds of my readers who made it successfully.
Love this flatbread! Recipe is really easy and the flatbread comes out super tasty. I’ve made this several times…along with your Butter Chicken recipe. Both are perfect!
I am so happy you love this recipe, Jen! Yes, this flatbread and butter chicken are perfect together!
Can these be baked too? Can’t wait to try. I love all your recipes.👏👏👏
Hi Mary they are best when cooked on a pan like pancakes. 🙂
I love flatbread! Can’t wait to make this!
Awesome! I love flatbread. This is a super easy recipe to make. 🙂
Yum!! My family loves making this!! My kids love it with just some melted butter. It is super soft & not hard to make at all!
That is so great to hear, Kristyn!
Currently making this and my dough is so dry and very stiff…I have re-read the quantities of flour to yogurt and am sure I have measured correctly…I am doubling…where have I gone wrong? Is the recipe on this post correct?
Note…I used full fat Greek yogurt, could this be my problem???
Yes, that very well could be the problem. Greek yogurt is very thick, you can see in the video the consistency of the yogurt I used. Just add a splash of water to loosen it, nothing to worry about.