This easy flatbread is made without yeast and does not need any kneading. Its soft, quick and easy to make. Perfect for wraps or to eat with just about anything. You can customize it in many different ways with herbs, cheese and even stuff it with potatoes or other savories.
Do you make bread often? Well, this week the most popular posts on the blog are my bread recipes. And, while I am very happy to hear that, many on my Facebook page said they cannot find yeast or they don't have time to make no-knead yeast bread.
So, today, I wanted to share a flatbread that's easier and gets done in less than an hour.
About this flatbread recipe
Flatbreads are not new to me because back home in India every home makes a few flatbread recipes at least a couple of times a week. We have some of the most amazing variations as well.
Ideally, there is no recipe for flatbread. You need only flour, salt, and water to make a flatbread. All you do is add a little salt to the flour and use just enough water to make a dough. Form balls, roll them into discs then bake it on a skillet until beautifully cooked. So you see, flatbread is probably the easiest of all bread.
My recipe adds a bit more flavor and lightness with the baking soda and butter. As you can see in the video below, it is a very simple and easy recipe. I often make it with my kids. The lack of yeast makes the dough easier for kids to handle.
Ingredients and substitutes
- Flour - I use plain all-purpose flour for this. No bread flour or pastry flour - just simple plain flour. You can also use whole wheat flour.
- Baking soda - Adds a bit of lightness to the dough. And yet, do not add too much as it can also give a weird aftertaste. If you do not have baking soda, use baking powder. While not exactly the same, it still works well.
- Water - Warm water works best with baking soda to create a nice light dough.
- Butter - Adds a nice richness to the dough. You can also use 2 tbsp of olive oil.
Video and step by step instructions (Save/Pin)
- In a bowl, combine flour, salt, and baking soda.
- Add the butter and combine well (this will give a nice flaky flatbread).
- Then, add water until you have a soft dough.
- If necessary, add a little bit of flour but not too much - the dough needs to be soft.
- You don't need to knead it, but you want all the dry flour completely combined. (see video)
- Cover and let rest for 30 minutes (up to 2 hours)
- Now knead for a minute into a small dough
- Divide the dough into six to eight portions
- Roll each into a ball - set aside.
- Use a rolling pin to roll into a 6 to 8-inch disc.
- If the dough resists, let it rest for 10 minutes.
- Heat a cast-iron skillet or frying pan on medium heat.
- Place on the first side - once you see bubbles (see video), flip over and brush with melted butter.
- Then, flip again - brush with more melted butter.
- Cook each flatbread for a minute on each side or about 2 to 3 minutes in total.
- Once cooked, wrap in a clean kitchen cloth to keep them soft. (see video)
Tips for making the perfect flatbread
- Make the dough soft because as the flour absorbs moisture it will stiffen up.
- The baking soda works with the warm water when combing. So, do not overwork the dough.
- The dough will be quite lumpy and wrinkled when just combined, but once rested it will become a smooth dough.
- Try to let the dough rest between steps, for example, form the balls then roll the first ball that had a minute to rest.
- Cook the flatbread on medium heat - too high heat will burn them. And yet, too low heat will cause them to become too hard when cooled.
- It is very important to place the cooked flatbread wrapped in a clean kitchen cloth. This causes the steam in the bread to cool inside the bread and keeps it soft.
- A smear of butter or oil helps keep the flatbread soft longer.
Frequently asked questions
If stored properly, wrapped well in clean kitchen cloth, this flatbread will keep for 2 to 3 days at room temperature. You can store it for longer in the freezer.
I store flatbread wrapped well in a clean kitchen cloth at room temperature. Do not store bread in the fridge. Instead, place it in freezer-safe bags and into the freezer.
Place flatbread in the microwave for 30 seconds. If necessary, wrap the bread in a moist paper towel - and microwave for 30 seconds. The steam created in the moist paper towel helps soften the bread.
This dough does not need any kneading but it does need to be soft. So, do not add too much water. If you see in the video below, the dough is soft and pliable. Resist the temptation to add to much flour as it will make tough flatbread.
Similar to any other dough, gluten needs to rest if worked too much. So, instead of trying to roll a dough that resists, just leave it for 10 minutes. You will see that it will cooperate better.
Absolutely, add grated cheese, finely chopped herbs, vegetable puree. You can even brush it with roasted garlic, fresh herbs or top with more cheese. I often stuff it with mashed potatoes too.
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Easy Soft Flatbread Recipes
Print Pin Rate VeenaazmanovDescription
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ cup (180 ml) Water (¾ cup)
- 2 tbsp (30 g) Butter soft room temperature
Instructions
- In a bowl, combine flour, salt, and baking soda
- Add the butter and combine well (this will give a nice flaky flatbread).
- Then, add water until you have a soft dough.
- If necessary, add a little bit of flour but not too much – the dough needs to be soft.
- You don’t need to knead it, and yet you want all the dry flour completely combined.
- Cover and let rest for 30 minutes (up to 2 hours).
- Now knead for a minute into a small dough.
- Divide the dough into six to eight portions
- Roll each into a ball – set aside.
- Use a rolling pin to roll into a 6 to 8-inch disc.
- If the dough resists, let rest for 10 minutes.
- Heat a cast-iron skillet or frying pan on medium heat.
- Place on the first side – once you see bubbles (see video), flip over and brush with melted butter.
- Then, flip again – brush with more melted butter.
- Cook each flatbread for a minute on each side or about 2 to 3 minutes in total.
- Once cooked, wrap in a clean kitchen cloth to keep them soft.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nica
Hi Veena thanks for being online I'll try this today. I do have one question, on your video you mentioned that you have a recipe using milk and baking powder can you please tell me where that recipe is? Thanks again.
Veena Azmanov
You can use milk and baking powder in this recipe. I don't have a separate recipe for that yet. Sorry for the confusion. Thanks
Christine
Hi! I really liked this recipe. I made them this morning and had a steak wrap. It was delicious! I have one question, do you continue to store them in the towel for the next few days? Thanks!
Veena Azmanov
Hey Christine - Yes, I like to wrap them in a kitchen cloth as it prevents them from drying out. You can also freeze them and warm them in a damp papertowerl
J Johnson
Hello All—
Was very hesitant but I saw this recipe and didn’t want to go to the store and needed something fast! My husband brought home some brisket from a barbecue stand ( no sauce just meat) and I knew I didn’t want to sandwich!
I wanted some sort of flatbread with Mexi- toppings! This recipe was so easy and I let it sit for 30 minutes as stated... grabbed a piece of the nonstick foil and shaped out my balls of dough on it quickly, easily, no problem and no sticking!!
The flatbreads came out so tender so delicious!!!
This is a wonderful base recipe and I would love to add herbs and cheese next time to the dough!!!!
Very surprised very impressed!!!!!!
Veena Azmanov
Thank you, Johnson. Happy that you enjoyed this recipe. We do love it too. Thanks for coming back to write this feedback. I love meat with flatbreads more than sandwiches too.
Marie
I have a couple of questions... first is - what is that mat you are using? I like it 🙂
I made this recipe. I made sure not to knead it when mixing it the first time, but I think I may have kneaded it a little too much prior to rolling it out. It wasn't flexible like yours. When I folded it in half it broke. Also, when cooking it didn't puff up at all? It stayed flat. Barely even bubbled - why is that? I did use whole ivory wheat dough - I figured that was okay since you said both AP and whole wheat could be used.
Veena Azmanov
Hey Marie. If it broke when you were rolling then perhaps it had too much flour.
Whole wheat flour absorbs water very easily so if you switched from white to whole wheat you either need to add more water or less flour for the right consistency.
This is perhaps why the dough was dry when cooking too.
I hope this helps
Marie
Hello Veena - it was fine rolling. Didn't seem too dry. It was after cooking that it broke - when we folded it in half to eat it.
Veena Azmanov
In that case, perhaps you overcooked it so it dried out. Thanks
Marie
Any idea why it didn't puff up like yours? Didn't even get small bubbles like yours does when you first started cooking it.
PS I appreciate your responses. So many bloggers don't comment back.
Veena Azmanov
Thanks, Marisa. I always respond - sometimes it takes a while but I always respond. The small bubbles take about 30 seconds then you turn and cook the other side. When you make the final flip it should have some puff. If the rolling is even it will have a big puff like mine if not small puffs. IT is important to find the right heat - so adjust accordingly, It should not be too low or the bread will get hard later
Varsha
Brilliant instructions. Very detailed. Thanks for sharing.
Veena Azmanov
Thank you, Varsha
Kathleen
Can't wait to try this. The Ingredients say Baking Soda, but the instructions say Baking Powder. Just want to confirm before I start?
Veena Azmanov
Apologies Kathleen. It is baking soda... must have type powder by mistake. Thanks for bringing it to my attention. I just fixed it
Karen San Diego
Hi Veena, recipe calls for baking soda, can I replace it with instant dry yeast? And if so, how much will I put? Thank you for sharing your recipe!
Veena Azmanov
Hey Karen, If you want to use yeast I suggest you try my yeast flatbread Thanks
Aline
I love all your bread recipes and I'm sure this one will be just as great!! The instructions are perfect to understand - thank you!
Veena Azmanov
Thank you, Aline. I hope you try this one too
Jacque Hastert
I love recipes that don't contain yeast (as it is very hard to find these days) This flatbread recipe sounds amazing and I love that I don't need to knead.
Veena Azmanov
Then you will love this one Jacque. Thanks