Easy Flatbread Recipe (No Yeast)

This delicious easy flatbread recipe (no yeast), is simple to throw together and makes the softest, fluffiest, homemade flatbread.

I recently tried making chicken tikka masala (recipe to come) and decided to make an easy flatbread recipe (no yeast) that I found on Cafe Delites to pair with it.  This tasty flatbread was so simple to make! I made them extra special by brushing garlic butter on top before serving. We all loved these delicious mini flatbreads and think they paired nicely with the chicken tikka masala.

Easy Flatbread Recipe (No Yeast)

Flatbread Ingredients:

• 1 1/2 cups of flour
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk, divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic, finely minced, to taste
• 2 tsp fresh parsley, finely chopped

How to Make an Easy Flatbread Recipe (No Yeast)

Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.

Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.

Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads

Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.

Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.

Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.

Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn’t need any extra flour at this point to knead, as the oil from the dough will help it from sticking.

Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.

Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.

Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.

While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.

Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.

Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.

Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

Easy Flatbread Recipe (No Yeast)

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Resting Time:: 30 minutes minutes

Total Time: 50 minutes minutes

Course: Breads and Muffins

Cuisine: Indian

Servings: 8 mini flatbreads or 4 large

Author: Pam - For the Love of Cooking / Original by Cafe Delites

Equipment

• Rolling Pin or Tortilla Press
• Nonstick Skillet

Ingredients

Flatbread Ingredients:

• 1 ½ cups of flour
• ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic finely minced, to taste
• 2 tsp fresh parsley finely chopped

Instructions

• Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.
• Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.
• Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads
• Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.
• Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.
• Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.
• Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn't need any extra flour at this point to knead, as the oil from the dough will help it from sticking.
• Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.
• Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.
• Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
• While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.
• Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.
• Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.
• Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

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