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    Home » Breads

    No Yeast Flatbread

    Published: Sep 2, 2021 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

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

    Ham and Cheese panini with no yeast flatbread

    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.

    bowl of Greek tzatziki with crackers
    Greek Tzatziki
    Focaccia with a dish of Curried Grilled Tomato Spread.
    Curried Grilled Tomato Spread
    Stack of no yeast flatbreads on a platter

    No Yeast Flatbread

    Forget to pick up flatbread?
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Bread
    Cuisine: American
    Prep Time: 10 minutes mins
    Cook Time: 12 minutes mins
    Resting Time: 30 minutes mins
    Total Time: 52 minutes mins
    Servings: 4 flatbreads

    Ingredients

    • 2 cups all purpose flour plus a few Tbsps more for kneading the dough
    • ½ teaspoon salt
    • 3 ½ Tbsps butter
    • ¾ 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 ⅛th" thickness.
    • Heat oil in a skillet over medium heat. Cook flatbread for about 1 ½-2 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
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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