easy flatbread

This easy, delicious flatbread requires no yeast or rising. Fry it up in a skillet for wraps and sandwiches, or serve it as a side with almost any meal.

Quick No Yeast Flatbread

flour

baking soda

baking powder

salt

garlic powder

sugar

milk

olive oil

Garlic salt, for sprinkling on finished bread (optional)

In a large bowl, combine flour, baking soda,...

In a large bowl, combine flour, baking soda, baking powder, sugar, salt and garlic powder.

Add milk and 1 tablespoon of oil to...

Add milk and 1 tablespoon of oil to a small saucepan. Warm over medium heat for 3-5 minutes. Stir into flour mixture until small lumps form. Turn onto a floured surface and knead dough until soft and smooth (add more flour as needed). Let dough rest for about 5 minutes.

Divide dough into 6 pieces. Roll or flatten...

Divide dough into 6 pieces. Roll or flatten each piece into a flat circle, about 1/4 inch thick.

Add one tablespoons oil to a large skillet...

Add one tablespoons oil to a large skillet over medium-high heat. Cook flatbread until golden brown, about 2 minutes per side. Add additional oil to skillet as needed.

Sprinkle finished flatbread with garlic salt or other...

Sprinkle finished flatbread with garlic salt or other seasonings, if desired.

This healthy Easy Vegan Flatbread requires only main 5 ingredients, is very easy to make, is made with no yeast and no oil! It is absolutely delicious and so much better than store-bought!

Easy Vegan Flatbread (No Yeast!)

(510 grams) regular all-purpose flour

(360 grams) canned lite coconut milk

(30 grams) unsweetened applesauce

scale.

To a large bowl, add the flour, baking powder, garlic powder and salt. Whisk very well.

Pour in the room temperature coconut milk and applesauce. Use a large spoon to stir the mixture together until it forms into a shaggy texture and no more loose flour remains. Form roughly into a ball.

Flour a work surface and scrape the dough from the bowl onto the surface. Keep the flour handy, as you will need it to knead the dough.

Adding flour, a little bit at a time, only as needed, to knead the dough for at least 7 minutes until it comes together into a smooth, pliable dough. You will need to add flour consistently, as it will be a bit too sticky without it. It helps to continue to add flour to the counter so it doesn&#039;t stick. To knead properly, you will continually rotate (turn), fold over the dough towards you in half and press down with the heel of your hand and pushing it away. Do this repeatedly, adding small bits of flour, as needed, to prevent sticking. Do this until it&#039;s smooth and pliable (stretchy and doesn&#039;t break). Once the dough is no longer breaking into pieces easily when you pull it, it is done. Kneading the dough is what will give the flatbread that amazing chewy texture and not break easily when cooking.

Form the dough into a large even size smooth ball. (Refer to post for photo tutorial to help).

If making large flatbreads (for like a personal size pizza, about 8-9 inches wide), divide the dough into 4 even pieces. Using a bench scraper makes it easy. If you want smaller ones for dipping into curries or soups, etc. divide into 8 balls.

Roll each piece between 1/8 and 1/4 inch thick into an oval shape. It WILL poof up while cooking, so pay attention when rolling it out to not leave it too thick.

Heat up a large 10 inch skillet over medium-high heat. A cast-iron skillet will give the best results and beautiful browning. Once hot, lightly spray or brush with a tiny bit of oil if your skillet is not already pre-seasoned.

Add the first piece of rolled out flatbread carefully and cook 2-3 minutes on the first side, or until it&#039;s golden brown underneath. A few bubbles should appear, but if not, no worries. Just take a peek to to make sure it&#039;s not burning. Don&#039;t flip before it has browned.

Cook another 1-2 minutes on the second side. Remove gently to a plate. I used large tongs to remove them. They will seem stiff when removing, but will soften perfectly within a couple of minutes.

See post above for uses for this flatbread!

These super quick and easy yoghurt flatbreads are made with just three ingredients!  These light and fluffy flatbreads are great for serving with dips, curries, soups and stews. 

Quick and Easy Yoghurt Flatbreads

Greek Yoghurt

Self-Raising Flour + more if needed

Olive Oil

Optional Garlic Butter

tbsps Unsalted Butter, melted

garlic,

Place Greek yoghurt in a mixing bowl and...

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and...

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

Divide the dough into 6 even parts.  Lightly...

Divide the dough into 6 even parts.  Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.  

Heat a skillet or frying pan on medium...

Heat a skillet or frying pan on medium heat.  Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots.  Repeat with the remaining flatbread.  

If using optional garlic butter, mix butter and...

If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.

Easy soft flatbread made with self-rising flour, natural sour cream and no yeast. Perfect for wraps, in place of pizza dough or dipped in curry.www.crunchycreamysweet.com

Easy 2-Ingredient Flatbread Recipe

all-purpose flour

sour cream or Greek yogurt

In a large mixing bowl, whisk together flour, baking powder and salt.

Add natural sour cream and stir with a wooden spoon.

Form the dough into a ball. Place on a floured surface. Let rest for 20 minutes.

Next, form the dough into a log and slice in half. Slice each half into two and keep going until you have 8 pieces.

Form each dough piece into a ball and roll out with a rolling pin into a thin circle.

Grease a cast iron 11-inch skillet. Preheat oven medium to medium-high heat.

Carefully, place each piece in skillet and fry on each side for 2 minutes OR until it is golden and golden brown spots appear on the surface.

Remove from skillet and repeat with remaining pieces of dough.

Easy vegan flatbreads made with ONLY FOUR ingredients and a single food processor!

High Protein Flatbread

tofu

plant-based milk

butter (melted)

fresh cilantro (chopped)

garlic (minced)

In a food processor, add the tofu and plant-based milk and blend into a smooth paste.

Add the flour to the food processor along with the oil, and combine until a dough is formed. 

Separate into four to six equal balls (depending on the size you want), and then using a pizza roller or a bottle of wine, roll into wrap sized flat breads.

In a skillet over medium heat, add a little bit of oil. Working one at a time, cook the flat breads for 3 to 4 minutes on each side until golden. 

Enjoy immediately, or store in a sealed container in your pantry for a few days.

Juicy chicken shawarma marinated in spiced yogurt then grilled is a delicious dinner served wrapped in easy flatbread with crunchy vegetables.

Chicken shawarma with easy flatbread

yogurt

garlic

lemon juice

paprika

½ tsp chilli/red pepper flakes

tsp coriander

tsp cumin

tsp salt

tsp black pepper

kg boneless, skin-on chicken thighs

tsp baking powder

garlic powder ((optional))

plain/Greek yogurt

vegetable oil

parsley

mint

salt and pepper (to taste)

vegetables

Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour.&nbsp;

In the meantime, mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.&nbsp;

Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken.&nbsp;

Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized.&nbsp;

While the chicken is baking, roll tennis-sized balls of dough out onto a floured surface (to around ½cm thick) and cook in a hot pan until golden and bubbling then flip and cook for another minute or two on the other side. Remove from the pan, brush with melted butter (optional) and keep wrapped in foil.&nbsp;

Make the sauce by combining all the ingredients and mixing well.&nbsp;

When the chicken is cooked, remove from the oven and slice.&nbsp;

Serve the chicken shawarma in the flatbread with vegetables and pickles of your choice drizzled with the garlic sauce.&nbsp;

Hello, 
I really want to try making your flat bread. How long will leftover bread be good for? And how should I store it? 
Can’t wait to try.

Haven't made the chicken yet but made the flat bread today, and it was fantastic! I was doubtful because the recipe without yeast looked too easy, but it turned out SO WELL! Thank you so much!

Made this tonight and it was delicious. I left the marinade one the chicken and baked for 45 minutes at 425. It carmelized beautifully. Enjoyed it on flatbread (store bought) with yogurt sauce, pickles, tomato and feta. Great taste and even my family loved it too.

Omg..wow..this chicken is so good!! I covered a cookie sheet in tin foil and threw every last bit of the sauce and chicken on there.  Cake out perfectly! I am Italian so 4 cloves of garlic...c'mon...I threw in a whole head because we are garlic fanatics at my house.  I also added extra garlic powder to the flatbread....personal preference and made a spicy sriracha version of the sauce with some sriracha powder.  Tomato, Cucumber and red onion salad on the side.  My pickiest eater ate the whole thing veggies and all.  If you have not made this you are absolutely missing out. It is FABULOUS!!

Warm and cheesy bread stuffed with anything you like and dripping with garlic butter. Can you imagine anything better????

Stuffed Flatbread: Fill With Cheese + Anything!

(237 grams) of plain, unsweetened Greek yogurt

grated cheese

salted butter

garlic, garlic

Heat the oven to 375 degrees F (190...

Heat the oven to 375 degrees F (190 degrees C).

Add the flour, baking powder, and salt to...

Add the flour, baking powder, and salt to a bowl and stir to mix. Add the yogurt and stir until a very wet mess of a dough is formed. (You can do this in a stand mixer if you like; fit the mixer with the dough hook or paddle attachment and mix on low speed.)

Dump the dough out onto a clean work...

Dump the dough out onto a clean work surface that’s been dusted with a bit of flour. Use your hands to knead the dough for a minute of two until the dough is smooth and cohesive.

Cut the dough into two or three pieces....

Cut the dough into two or three pieces. Roll each piece of dough out into a disk or a square that’s 1/4 to 1/2-inch thick.

Pile one side of the dough with about...

Pile one side of the dough with about 1/4 cup of cheese and whatever filling you’re using. Fold the other side over the filling ingredients and press the edges of the dough together to seal into a packet. Gently press the top of the flatbread with your palm to flatten it down a bit.

Cook the flatbreads one at a time in...

Cook the flatbreads one at a time in a dry skillet set over medium-high heat. Cook each flatbread for about 3 minutes on each side until the outside is golden brown. Put the flatbreads on a baking tray lined with parchment and set in the oven to bake for 8-10 minutes until they feel springy. 

While they bake, add the butter, minced garlic,...

While they bake, add the butter, minced garlic, and crushed red pepper to a small saucepan and set it over medium heat. When the butter has melted and starts to simmer, cook for about 3 minutes longer until the garlic is turning golden brown.

Brush the flatbreads with garlic butter and serve.

An easy, everyday flatbread made with oats, barley and buttermilk. Only 30 minutes from start to finish!

Quick Finnish Flatbread with Oats and Barley (Rieska)

old fashioned rolled oats + 2 tablespoons for sprinkling

barley flour (feel free to substitute rye or whole wheat)

unsalted butter

buttermilk

Preheat the oven to 475 degrees.  Grease a 9 x 13 baking pan or spray with nonstick spray.  Set aside. 

Whisk ½ cup of oats, barley flour, all-purpose flour, baking powder, baking soda, salt and sugar together in a medium bowl.

Combine butter and buttermilk.  Stir together with a fork (the butter may clump slightly, but this is fine).

Add the wet ingredients to the dry ingredients.  Gently mix with a fork until just incorporated.  Transfer the dough to the prepared pan and smooth the top (a small offset spatula works well for this).  Sprinkle evenly with 2 tablespoons of oats.  Bake until bread springs back to the touch and is beginning to turn golden brown, about 15-17 minutes.

Transfer the pan to a wire rack to cool.  Cut flatbread into 2 inch squares to serve.  The flatbread is best the day it is baked, but leftovers can be stored in an airtight container and room temperature for a day or so.

Soft, buttery flatbread made with cottage cheese and finished with garlic butter. Quick, easy, protein-packed, and perfect for dipping, wrapping, or eating straight from the pan.

Cottage Cheese Garlic Butter Flatbread

cottage cheese

Greek yogurt (as needed)

butter

fresh parsley, chopped (optional)

Black pepper,

In a large bowl, whisk together flour, baking powder, and salt.

Add the cottage cheese and mix until a rough dough forms.

Add Greek yogurt 1 tablespoon at a time if the dough feels dry.

Transfer dough to a floured surface and knead gently for 30–45 seconds.

p id=&#8221;instruction-step-5&#8243;>5. Cover and let the dough rest for 10 minutes.

p id=&#8221;instruction-step-6&#8243;>6. Divide dough into 4–6 pieces and roll each into a thin round.

id=&#8221;instruction-step-7&#8243;>7. Heat a skillet over medium-high heat and cook each flatbread 2–3 minutes per side.

=&#8221;instruction-step-8&#8243;>8. Melt butter in a pan, add garlic, and cook briefly until fragrant.

=&#8221;instruction-step-9&#8243;>9. Brush warm flatbreads generously with garlic butter and sprinkle with parsley and pepper.

Top 9 easy flatbread recipes from across the web

The most viewed easy flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick No Yeast Flatbread

Easy Vegan Flatbread (No Yeast!)

Quick and Easy Yoghurt Flatbreads

Easy 2-Ingredient Flatbread Recipe

High Protein Flatbread

Chicken shawarma with easy flatbrea...

Stuffed Flatbread: Fill With Cheese...

Quick Finnish Flatbread with Oats a...

Cottage Cheese Garlic Butter Flatbr...

Top 9 easy flatbread recipes from across the web

The most viewed easy flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick No Yeast Flatbread

Easy Vegan Flatbread (No Yeast!)

Quick and Easy Yoghurt Flatbreads

Easy 2-Ingredient Flatbread Recipe

High Protein Flatbread

Chicken shawarma with easy flatbrea...

Stuffed Flatbread: Fill With Cheese...

Quick Finnish Flatbread with Oats a...

Cottage Cheese Garlic Butter Flatbr...

The most viewed easy flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine