Soft Flatbread Without Yeast (no-knead)
This easy flatbread is made without yeast and requires no kneading. It’s soft, quick, and easy to make. Perfect for wraps or to accompany almost anything. You can customize it in many different ways with herbs, cheese, and even stuff it with potatoes or other savory foods.
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.
Why make 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. Shape them into balls and roll them into discs. Then cook them in a hot 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.
Step-by-step: No-yeast flatbread recipe
- Dough – In a bowl, combine flour, salt, and baking soda. Add the butter and combine well. Then, add water until you have a soft dough.
Pro tip – Rubbing the butter into the flour will give a nice flaky flatbread.
- Rest – Once combined, cover and let rest for 30 minutes (up to 2 hours).
Pro tip – The dough needs to be soft, so if necessary, add a few more tablespoons of water. - Knead – Once rested, knead the dough for just a minute or two until smooth.
Pro tip – Resting will help the gluten relax and make the dough easier to knead.
- Divide – Use a bench scraper or knife and divide the dough into six to eight portions. Shape each into a smooth ball and set aside.
- Roll – coat the ball of dough with flour and, using a rolling pin, roll it into a 6 to 8-inch disc.
Pro tip – If the dough resists or shrinks, it means it needs more resting time. - Skillet – Heat a cast-iron skillet or frying pan on medium heat. Cook the flatbread for 2 to 3 minutes on medium heat. Brush with melted butter or olive oil.
Pro tip – Keep the heat to medium, or they will dry out easily. - Store – Once cooked, wrap them in a clean kitchen cloth to keep them soft.
Tips for Success
- Make the dough soft because as the flour absorbs moisture, it will stiffen up.
- The baking soda works with warm water when combined. So, do not overwork the dough.
- The dough will be quite lumpy and wrinkled when first combined, but once it has 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 has had a minute to rest.
- Cook the flatbread on medium heat – too high heat will burn it. 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 and wrapped well in a 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 store them in the freezer.
Place the 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 by the moist paper towel helps soften the bread.
This dough does not require kneading, but it should be soft. So, do not add too much water. As you see in the video below, the dough is soft and pliable. Resist the temptation to add too much flour, as it will make the flatbread tough.
Absolutely, add grated cheese, finely chopped herbs, and vegetable puree. You can even brush it with roasted garlic and fresh herbs, or top it with more cheese. I often stuff it with mashed potatoes, too.
Easy Soft Flatbread Recipes
This easy flatbread is made without yeast and requires no kneading. It's soft, quick, and easy to make. Perfect for wraps or to pair with almost anything. You can customize it in many different ways with herbs, cheese, and even stuff it with potatoes or other savories.
Video
Ingredients
- 2 cups (250 g) All-purpose flour or 50% WW flour and 50% White flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ cup (180 ml) Water (3/4 cup)
- 2 tbsp (30 g) Butter soft room temperature
Method
- Dough – In a bowl, combine flour, salt, and baking soda. Add the butter and combine well. Then, add water until you have a soft dough.
- Rest – Once combined, cover and let rest for 30 minutes (up to 2 hours).
- Knead – Once rested, knead the dough for just a minute or two until smooth.
- Divide – Use a bench scraper or knife and divide the dough into six to eight portions. Shape each into a smooth ball and set aside.
- Roll – coat the ball of dough with flour and, using a rolling pin, roll it into a 6 to 8-inch disc.
- Skillet – Heat a cast-iron skillet or frying pan on medium heat. Cook the flatbread for 2 to 3 minutes on medium heat. Brush with melted butter or olive oil.
- Store – Once cooked, wrap them in a clean kitchen cloth to keep them soft.
Notes
Tips for success
- Make the dough soft because as the flour absorbs moisture, it will stiffen up.
- The baking soda works with warm water when combined. So, do not overwork the dough.
- The dough will be quite lumpy and wrinkled when first combined, but once it has 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 has had a minute to rest.
- Cook the flatbread on medium heat – too high heat will burn it. 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.
Equipment you will need
Nutrition
Tried this recipe?
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I love no-yeast recipes. In fact, I think they are my favorite. I am very excited about making this flatbread, as it would work so good with many of my favorite meals these days. Yummy!
Absolutely, Danielle. I hope you try this soon.
I love the idea that it is no knead because whatever recipes I have come across they all require good kneading and I seriously have no time and patience for that. Love this no knead flat bread recipe.
Kneading does strengthen the gluten but in this case, we want a loose bread
I love flatbread, but it can be so time-consuming to make with yeast! Thanks for sharing this yummy, easy recipe. 🙂
You are welcome, Amy.
Your recipe posts are always so helpful! I love making my own tortillas but haven’t tried making my own flatbread. Giving this a try this week for sure!
Thank you, Heather. Let me know how it was.
This is amazing! I love how quickly you can make this!
Thank you, Toni
no yeast and no-knead! Then I am sold! I will try this recipe. Thanks.
I hear you, Cooklicious. Thanks
I am surprised with how quick and easy this recipe is. I can now make my own flatbread any time and enjoy it like never before!
Yes, very quick Mahy. You must try
These would be perfect to go alongside Indian food! I love how easy this is to make. 🙂
Thank you, Carrie. Not just Indian… lots of other things too
Homemade flatbread are the BEST! I love ones that have no yeast too as they’re quick and easy. These look so perfect, I could just have one for lunch now!
True, Annie. Thanks I hope you try this one soon
Fantastic recipe! Bless you, Veena, for your generous heart. ❤ I am just wondering what the process is for the stuffed breads – stuffed before cooking? Just rolled around the edges to avoid filling squishing out? etc.
Hey Debbie – I will be posting my stuffed mashed potatoes one of these days. I made the balls of dough and a slightly smaller ball of mashed potato mixture. Then I encased the potato in the dough to make a ball. Flatten it then roll it out. It’s best to let it rest between stages so the gluten relaxes. Then I cooked them just the same way as these. I hope this helps.
Very helpful. Thanks, Veena.