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You are here: Home / Recipes / Easy Flatbread Recipe (No Yeast)

By Karina 50 Comments Filed Under: Bread

Easy Flatbread Recipe (No Yeast)

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Easy Flatbread Recipe (No Yeast) are soft on the inside, crispy on the edges and so simple to make!

An incredibly easy flatbread recipe using Greek yogurt, oil and a pinch of baking powder to get them to rise slightly without yeast! Add an optional kick of garlic and these flatbreads come out perfect every single time. Cook them with a light brushing of olive oil to make them soft and pliable without making them doughy.

An incredibly easy flatbread recipe! | https://cafedelites.com

Easy Flatbread Recipe

You’ll be so surprise at how EASY these flatbreads are to make. Fresh and warm homemade wraps straight out of the pan with the added bonus of being healthier than store bought wraps — no artificial preservatives. YYYYES. All you need is flour, baking powder, cooking oil, greek yogurt and milk, THAT’S IT.

The protein in the milk mixed with the oil is what gives us a soft bread. We also add baking powder to give us beautiful pockets of air while cooking. Dunk them in Soup or Stew, OR wrap up some shredded roasted chicken and salad! Use them for kebabs, dip them in hummus, the choices are endless.

Flatbreads are extremely versatile and perfect to go with absolutely anything!

Holding a soft flatbread folded

HOW TO MAKE FLATBREADS

Who doesn’t love warm, soft, FRESH bread steaming out of a pan and filling their kitchens with that unmistakable, sweet-fresh-bread-smell? That irresistible aroma that draws you into a bakery is what drifts through your kitchen while these are cooking.

This recipe is so easy. Minimal ingredients… incredible texture and flavour. With all bread recipes, it’s all about that perfect soft texture on the inside.

  • Start off by mixing the dough.When you’re done it should be sticky to the touch (the stickier the dough, the softer the wraps.)
  • Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with about 1 tablespoon extra flour and knead until it forms a smooth, soft and semi-sticky ball. You may want to give up but don’t! Give it a good 2-3 minutes of kneading and it will come together easily.
  • Return dough to bowl and lightly spray with cooking oil spray.
  • Cover with cling wrap, let it rest for about 30 minutes.

How to make flatbreads in a collage wth steps to make the dough and roll it out

NOTES

  • Divide dough into 6 equal parts for larger wraps, or 8 pieces for smaller-sized flatbreads.
  • Once they are all rolled into balls, work one piece at a time to avoid flatbreads from drying out. (Cover the balls with the same plastic wrap.)
  • Fatten one piece out with the palms of your hands
  • Roll out to about 5mm thick (or about 1/8-inch).

COOK FLATBREADS

Lightly grease a nonstick pan with a drizzle of olive oil (about 1/2 teaspoon). Make sure you cook your flatbreads on medium heat. Higher heat will cause crispier wraps, which may crack when you try to bend or roll them.

Use the rolling pin to easily transfer dough into a preheated pan. Cook for about 2-3 minutes on each side, lightly pressing down with a spatula if it puffs up too much. You will see lovely small golden brown spots on both sides.

While one piece is cooking, roll the next piece out and repeat steps above, lightly greasing your pan with a drizzle of oil after each bread if your pan is not nonstick or if it starts to dry out. Please note: there’s enough oil in the flatbreads to help them cook without additional oil.

How To Cook Flatbread in a pan Collage

HOW TO KEEP FLATBREAD SOFT

Line a plate with a clean tea towel. Stack cooked flatbreads on the towel once cooked and wrap them in the towel while cooking the rest — the moisture from the trapped steam helps keep them soft and warm.

Easy Flatbreads | cafedelites.com

You will be mesmerised at how easy it is to make your own wraps at home!

Easy Flatbreads close up | cafedelites.com

SERVE

Brush a small amount of oil onto them when they’ve just come out of the pan — the fried bread flavour is crazy! Or just leave them as they are. Either way is a win-win! I would say this is the ONLY flatbread recipe you’ll ever need, but…well, okay this is the only flatbread recipe you’ll ever need.

MORE BREAD RECIPES

Crusty Artisan Bread
Easy Cheesy Garlic Bread
Easy Soft Dinner Rolls

ORIGINALLY POSTED JANUARY, 2016. POST UPDATED WITH NEW PHOTOS.

Easy Flatbreads | cafedelites.com

Easy Flatbread Recipe

Easy to make flatbreads; soft on the inside while crispy on the outside, perfectly salted with a kick of garlic, using a mixture of butter and milk to make them soft and pliable. One of the best flatbread recipes you'll ever try!
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Prep: 10 mins
Cook: 15 mins
Resting Time: 30 mins
Total: 55 mins
Serves: 6 - 8 flatbreads

Ingredients

FLATBREADS

  • 3 cups plain flour, plus extra for dusting -- (15oz. or 450g)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder, -- optional
  • 3/4 cup plain Greek yogurt, or natural plain yogurt (6.5oz | 185g)
  • 1/4 cup vegetable oil, or olive oil -- (60ml) plus extra for cooking
  • 3/4 cup milk, divided -- (180ml)

Instructions

  • Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and 1/2 cup (125ml) of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if mixture is too dry or crumbly. Bring the dough together with your hands. The dough should be workable BUT sticky to the touch (sticky dough = soft, moist flatbreads).
  • Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2-3 minutes.
  • Return dough to lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
  • Knead 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 you).
  • Divide dough into 6 equal balls for larger wraps, or 8 balls for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to about 5mm thick (about 1/8-inch).
  • Lightly grease a nonstick pan with a drizzle of olive oil, (about 1/2 teaspoon), over medium heat. 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 piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
  • Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest -- the steam helps keep them soft.
  • To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.

Notes

Make sure you cook your flatbreads on medium heat. Higher heat will cause crispier wraps which may crack when you try to bend or roll them.
FLOUR SUBSTITUTIONS
WHOLE WHEAT (WHOLEMEAL) FLOUR works the same. You may need to add a couple tablespoons extra milk as whole wheat tends to be a little more absorbent than plain white flour.
GLUTEN FREE FLOUR. Many readers have tried this recipe with great success! You may need to use a little extra flour to help you roll it out - add more as needed.
MAKE AHEAD: The raw dough can be stored in the refrigerator for up to 3 days. To store, roll each ball out into rounds ready for cooking. Use cling wrap or parchment paper to keep the rounds separated.
STORAGE: Cooked flatbreads can be stored at room temperature for a day wrapped in cling wrap, or the refrigerator for up to 2 days. To reheat, pop them on a pan over medium heat or in the microwave for 8-10 seconds.
They also last well in the freezer up to a month. Store in a ziplock bag with cling wrap or parchment paper between each wrap to keep them separated.

Nutrition

Calories: 223kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g
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Reader Interactions

Comments

  1. Floris says

    May 05, 2020 at 9:13 am

    5 stars
    This recipe was so easy and simply delicious !

    Reply
  2. Khatija Balogun says

    May 02, 2020 at 5:08 am

    Oh my, they were so soft and delicious! My family devoured them! Thank you

    Reply
  3. Colleen says

    April 30, 2020 at 8:18 pm

    Can this be made with whole milk plain yogurt instead of Greek yogurt. It’s all I have on hand?

    Reply
  4. Meiling Akbarally says

    April 28, 2020 at 1:37 am

    5 stars
    The Butter Chicken and the Flat Bread recipes are absolute 5* keepers.
    Thank you so much !! Will definitely be trying more of your recipes.

    Reply
  5. Liz says

    April 27, 2020 at 12:13 pm

    Looking forward to making these flatbreads (I would like to try using whole wheat flour) but I won’t be able to eat them all at once. Can they be stored in the freezer? Should they have paper towel or anything between them? Thanks ever so much.

    Reply
  6. Janie says

    April 22, 2020 at 11:37 am

    Hey! Is there any way you could repost your old recipe for flatbread? I recently had to go gluten free and your original recipe worked so well with the gluten free flours.

    Reply
    • Chelsea says

      April 24, 2020 at 7:37 am

      Yes!! I miss the original too!

      Reply
      • Karina says

        April 27, 2020 at 8:05 am

        Hi Chelsea. The recipe has been replaced with the original for you all!

        Reply
        • Chelsea says

          May 20, 2020 at 4:54 am

          Thank you so much 🙂

          Reply
    • Melanie says

      April 25, 2020 at 7:46 am

      I was also hoping for the old recipe too if possible! I always have greeK yogurt on hand. 🙂

      I’m excited to try the new one too.

      Reply
      • Karina says

        April 27, 2020 at 8:05 am

        Hi Melanie! All done!

        Reply
    • Karina says

      April 27, 2020 at 8:04 am

      Hi Janie! All done!

      Reply
  7. Jutta says

    April 20, 2020 at 3:23 pm

    5 stars
    I cooked this with my sons, we live in a rural area in Switzerland where the only delivery option is pizza… and I was craving Indian food. I was surprised to find I had all the spices at home! We adjusted the heat for the kids’ taste. We made the flatbread, too. Delicious! Thanks for the recipe.

    (Incidentally the boys learned some chicken anatomy, too, since we had to de-bone the thighs… 🙂

    Reply
    • Jutta says

      April 20, 2020 at 3:26 pm

      5 stars
      Sorry, the comment was for the chicken tikka masala… and the flatbread. Both fantastic.

      Reply
  8. Dustin Hobin says

    April 09, 2020 at 1:40 am

    5 stars
    I was a little concerned about the texture of the batter at first, but after i rolled out the dough and cooked the flatbreads, they turned out amazing! I’m definitely using this recipe from now on.

    Reply
  9. Mary jamieson says

    March 13, 2020 at 10:46 pm

    What is the weight of a cup of flour? There seems to be some variation in the precise weight online! The dough I have just made is very sticky. I used 350 gr of plain flour. Any comments please?

    Reply
    • aileen al says

      April 16, 2020 at 11:38 pm

      i had the same problem and i used 400g of plain flour and still had to add more. maybe i overdid the wet ingredients but i do think the issue is with the “cups” of flour. but, they turned out ok in the end and were all eaten!

      Reply
  10. Berlyn Reisig says

    November 26, 2019 at 11:41 am

    Very tasty flat bread with amazing texture. Yummy to say the least.

    Reply
  11. Aaron says

    May 27, 2019 at 5:10 am

    I never comment on recipes, but this was among the best I’ve ever used! I also verrry rarely follow a recipe to the T, as I usually like to add more spice and less salt. I followed the dough recipe to exact measurements, and they turned out incredible! So, thank you! I already have the recipe memorized just from making it once, because all the ingredients are simple and measured in whole numbers

    Reply
    • Sonia DeJesus says

      April 21, 2020 at 10:57 pm

      Can I use low-fat Greek yogurt?

      Reply
  12. Grainne says

    April 21, 2019 at 8:31 pm

    5 stars
    First time trying to make flatbreads. The recipe is pretty foolproof. I had them with slow cooked lamb. Delicious, it’s definitely a keeper.

    Reply
  13. Olivia says

    March 18, 2019 at 7:32 pm

    5 stars
    These are AMAZING!!!

    Reply
  14. Cristina says

    September 29, 2018 at 12:34 am

    I like eating flatbread with curries. These are a simply perfect match. What I like with your recipe is the twist of adding garlic to it. It will definitely give another level of taste.

    Reply
  15. Jo mac says

    June 11, 2018 at 5:29 am

    Hi i used this recipe tonight for a family bbq. We had with homemade hummus, turkey mince kofta, salad and greek yogurt. The flatbreads were an outstanding addition and everyone raced about them. Def my new go to recipe, well done x

    Reply
    • Karina says

      June 11, 2018 at 11:28 pm

      That is awesome to hear! Thank you so much for sharing! I am so glad you all loved them! Thank you for making one of my recipes and following along with me! XO

      Reply
  16. Ann says

    May 03, 2018 at 7:57 am

    I am making this right now and it is so sticky I can’t even work with dough. put in my mixer and added almost 1/2c flour and no luck. Any hints?

    Reply
    • Imee says

      April 18, 2020 at 10:34 am

      I had the same problem. The dough was hard to work with. Maybe she needs to make a video of how she did it …

      Reply
  17. Lauren McMurray says

    May 01, 2018 at 11:57 am

    5 stars
    This flatbread is delicious! It has a wonderful tangy flavor and went perfectly with our homemade tzatziki and Greek-spiced chicken. Thanks so much for sharing it!

    Reply
    • Karina says

      May 01, 2018 at 3:13 pm

      That is awesome! I am so glad that you were able to enjoy this flatbread. That sounds like a perfect pairing! Thanks so much for sharing!

      Reply
  18. Sunnysewsit says

    April 09, 2018 at 6:51 am

    Wondering if one can use non-gluten flour?

    Reply
    • Karina says

      April 09, 2018 at 2:49 pm

      Yes, of course! Hope you enjoy these! Thanks so much for following along with me!

      Reply
  19. Callyb says

    February 23, 2018 at 7:28 am

    Hey. Can you make the dough the night before and keep it in the fridge?

    Reply
    • Karina says

      February 25, 2018 at 4:56 am

      I haven’t tried that before but that is a great idea. It should still be great the next day. Great idea!

      Reply
  20. Aliessa says

    October 22, 2016 at 10:23 pm

    Thank you for this recipe, so lovely and soft when cooked. And the dough was so easy to work with.

    Reply
  21. Leslie says

    August 25, 2016 at 5:22 am

    Could you please share your dough recipe? I do not have one and I really like the idea of using Greek yogurt in the dough. Thanks!

    Reply
    • Karina says

      August 25, 2016 at 3:43 pm

      The recipe is included in the post Leslie!

      Reply
  22. Clea says

    August 20, 2016 at 3:50 am

    5 stars
    What is the best way to store these if you don’t eat them right away? Do they stay soft?

    Reply
    • Karina says

      August 23, 2016 at 2:46 pm

      Hi Clea. These can be stored in an air tight container wrapped in cloth. They stay soft for up to 3 days.

      Reply
  23. Sandy says

    May 06, 2016 at 5:44 pm

    Can gluten free flour be subsitut for wheat flour in this recipe?

    Reply
  24. Michelle says

    May 03, 2016 at 9:25 am

    Sounds delicious :9 Can you freeze the dough?

    Reply
    • Karina says

      May 03, 2016 at 10:09 am

      Hi Michelle. Yes you can freeze ahead of time and thaw it out the day of 🙂

      Reply
  25. Margaret S. says

    May 01, 2016 at 4:55 am

    Do you think cocnut yogurt would be a possible substitute for the Greek yogurt? I’m allergic to casein. 🙁

    Reply
    • Karina says

      May 01, 2016 at 9:22 am

      Hi Margaret. I haven’t worked with coconut yogurt so it’s hard for me to recommend it, but you can try!

      Reply
  26. Jenny says

    April 28, 2016 at 7:33 am

    Does it have to be almond milk or can I use regular? Thanks for all of these great recipes! 🙂

    Reply
    • Karina says

      April 28, 2016 at 7:34 am

      Regular milk is absolutely fine Jenny 🙂 And you’re very welcome!

      Reply
  27. Mariam says

    February 22, 2016 at 5:41 am

    Nice receipe

    Reply
    • Karina says

      February 23, 2016 at 8:01 pm

      Thank you Mariam!

      Reply
  28. Cantal says

    February 12, 2016 at 9:18 am

    5 stars
    I LOVE this idea! I’m actually drooling- and I’m at the gym!. Is there anything I could use to substitute the Greek yogurt? I’m lactose intolerant. Thanks!

    Reply
  29. [email protected] says

    January 28, 2016 at 9:43 am

    5 stars
    You are reading my mind! I have been thinking of making this kind of skillet flatbreads forever. Too lazy to test my own recipe or search internet for smh simple. I’m so trying these with whole wheat flour. And I get about brushing with oil at the end part.

    Reply
    • Karina says

      January 28, 2016 at 9:48 am

      We’re ALWAYS in each other’s head Olena! Haha what is with that?!! Let me know what you think when you make these. I have a feeling they’ll become a regular in your house too 😉

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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