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 a versatile bread you can use in countless ways.
These flatbreads are ideal for wrapping grilled chicken souvlaki or chicken shawarma for a complete meal.
Many home cooks have discovered bread-making recently as a rewarding hobby. After mastering sourdough and rye, I turned my attention to flatbread — and it quickly became a favorite.
Flatbread is fast and forgiving, and homemade really does taste better than store-bought. Fresh and warm is the best way to enjoy it, and this recipe yields light, flaky, flavorful rounds you can use day after day.
Flatbread
There are many kinds of flatbread — pita, naan, lavash, roti, chapati — and many techniques to make them. This recipe uses a very quick dough without yeast, so you don’t have to wait for rising.
The secret is plain yogurt, which keeps the dough soft, pliable and slightly flaky. A bit of baking powder gives gentle lift, and when cooked on a very hot skillet the dough spells large bubbles and a lovely texture.
No-yeast flatbread recipe
If you use self-rising flour (which already contains baking powder and salt), the dough only needs two ingredients: flour and plain yogurt. I prefer bread flour so I can control the leavening and salt, but all-purpose flour works fine, and whole wheat can be used if you prefer a heartier loaf.
The method is simple: mix the ingredients, let the dough rest for 30 minutes, divide it into portions, roll each one thin, and cook on a screaming-hot skillet. For extra flavor, brush the cooked flatbreads with melted butter mixed with pressed garlic and fresh herbs like parsley, cilantro or tarragon.
Recipe Tips and Notes
- The dough will be sticky — you will need extra flour to roll it out. Do not add extra flour while mixing the dough, though, or the bread will become tough and dense.
- Preheat your pan over high heat until it is smoking hot. Use vegetable oil rather than olive oil. Dip a bunched paper towel into oil and rub the pan to lightly grease it before cooking each flatbread.
- If you use self-rising flour, omit the salt and baking powder from the recipe.
- A cast-iron or non-stick frying pan works best; stainless steel tends to make the bread stick.
How to make it
Mix plain flour (or self-rising if you prefer), plain yogurt (not Greek), baking powder and salt if needed. Knead briefly until a soft dough forms, cover with a tea towel and rest for 30 minutes.
Divide the dough into 6–8 pieces. On a well-floured surface, roll each portion into a thin round. Preheat a frying pan until it’s smoking hot, oil it lightly with a paper towel, and cook each flatbread on high heat: it will bubble up and may take up to a minute or longer on the first side, then flip and cook 20–30 seconds more on the other side.
Serving suggestions
This flatbread is extremely versatile. Use it as pita for Greek souvlaki, serve it with grilled chicken kebabs or shrimp kebabs, or use it as a base for chicken musakhan. It also works in place of chapatis with Indian curries, alongside a Mediterranean salad with hummus and fried halloumi, or as an accompaniment for Turkish eggs or classic hummus.
For wraps, pile on your favorite sandwich fillings. For a fun twist, use the flatbreads as quick pizza crusts topped with cheese, mushrooms, pesto, sausage or other toppings you like.
Storage and leftovers
Store cooked flatbreads at room temperature for a couple of days in an airtight container, wrapped in plastic, or inside a resealable bag. Reheat in the oven or toaster.
You can also freeze them for longer storage — they will keep up to six months in the freezer. Thaw and reheat when ready to use.
Enjoy!
More bread recipes
- 2 Hour Hamburger Buns
- Garlic Butter Dinner Rolls
- Honey Buckwheat Soda Bread
- Rye Bread
Easy Flatbread Recipe
Equipment
- Non-stick frying pan
- Cast iron pan (optional)
Ingredients
- 300g / 2⅓ cups 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 soft dough forms. Cover with a tea towel and let rest for 30 minutes.
- Divide the dough into 6–8 portions. Roll out thinly on a generously floured surface. Preheat a frying pan until smoking hot. Dip a bunched paper towel into vegetable oil and rub the pan with it. Cook each flatbread on high until it bubbles up (up to 1 minute or longer depending on heat), then flip and cook 20–30 seconds more.
Notes
- The dough will be sticky — use extra flour at the rolling stage, but do not add extra flour when mixing to avoid tough bread.
- Use plain yogurt (not Greek), which provides the right moisture for this dough.
- Make sure the pan is smoking hot and use vegetable oil applied with a paper towel before each flatbread to prevent sticking.
- If using self-rising flour, omit the salt and baking powder.
Nutrition
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Carbohydrates: 30 g
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Protein: 5 g
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Fat: 3 g
Nutrition information is automatically calculated and should be used as an approximation.