No Yeast Flatbread

This No Yeast Flatbread recipe is so easy and versatile you may never venture down the bakery aisle again!

I never know when the idea of a wrap or flatbread for dipping is going to take my fancy. It is usually because I have some leftovers I want to use in a panini or I made a hummus or dip and need something to dip with.

I used to try to keep some Naan or Stonebaked flatbreads in my freezer but now that I know how easy it is to whip these up I will never worry about stocking up again.

And if you are having trouble getting yeast to bake bread or didn’t think to pick up pitas or flat bread in your weekly shop -these will come to your rescue.

They are so easy to make… and you fry them. They freeze well with parchment paper between them so you can whip up a batch at your leisure and store them away.

Mine were a bit thick… like a Naan thickness which was fine for a panini. If I wanted to use them as a wrap I would roll them out as thinly as I could.

You could even flavour the dough if you want to use them as a wrap. Think of those spinach tortillas, garlic naans… Sun-dried tomatoes in the dough would be good in a panini…use your imagination!

I used them to scoop up this Greek Tzatziki and this Curried Grilled Tomato Spread.

 

Stack of no yeast flatbreads on a platter

No Yeast Flatbread

Forget to pick up flatbread?
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Course: Bread
Cuisine: American
Prep Time: 10 mins
Cook Time: 12 mins
Resting Time: 30 mins
Total Time: 52 mins
Servings: 4 flatbreads

Ingredients

  • 2 cups all purpose flour plus a few Tbsps more for kneading the dough
  • 1/2 tsp salt
  • 3 1/2 Tbsps butter
  • 3/4 cup milk
  • oil for cooking

Instructions

  • Heat milk and butter gently in microwave until butter is melted. (Be careful the milk doesn't spill over).
  • Mix flour and salt together in a bowl. Add milk mixture and stir to combine.
  • Sprinkle flour on work surface and knead the dough a couple of minutes until smooth. If the dough is sticky add a bit of flour at a time to your work surface and knead it in.
  • Wrap with plastic wrap and refrigerate 30 minutes. (Can keep dough up to 48 hours).
  • Unwrap dough and cut into 4 equal portions on your work surface. Roll the portions into balls and roll out to about 1/8th" thickness.
  • Heat oil in a skillet over medium heat. Cook flatbread for about 1 1/2-2 minutes. You should see air bubbles starting to puff up on the top surface. Flip when you get the bubbles and cook on the other side for another minute or so. Both sides should have round golden brownish spots. (If your spots are too dark then reduce the burner heat).
  • Store cooked flatbreads under a tea towel until you are done cooking all flatbreads. This will help keep them moist and pliable.

Notes

Nutrition is per flatbread.

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 167mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g
No Yeast Flatbread

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