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 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.
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
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.
In that case, perhaps you overcooked it so it dried out. Thanks
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.
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
Brilliant instructions. Very detailed. Thanks for sharing.
Thank you, Varsha
Can’t wait to try this. The Ingredients say Baking Soda, but the instructions say Baking Powder. Just want to confirm before I start?
Apologies Kathleen. It is baking soda… must have type powder by mistake. Thanks for bringing it to my attention. I just fixed it
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!
Hey Karen, If you want to use yeast I suggest you try my yeast flatbread Thanks
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!
Thank you, Aline. I hope you try this one too
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.
Then you will love this one Jacque. Thanks
I had no idea you could make flatbread without yeast! This recipe is going to come in so handy right now because my yeast stash is thinning quickly!
Oh yes, you can Jenni. You must try this recipe
Yum, this flatbread looks so good! I have been baking lots of bread these days so looking forward to adding another to my list 🙂
Thank you, Sam.
We made these this past weekend and they turned out amazing and were quite delicious. Had them with some chickpea curry and it was so good!
That sounds delicious. We love flatbread with channa masala too.
This looks like a great recipe to keep on hand. Bread has been hard to get and limited in how much can be purchased here. This will come in handy for our lunches for sure.
Thank you, Sara. Yes, it is hard to get things in the market these days. This one is so easy
We have been baking bread every day since we are sheltering in place and I can’t wait to try this one. Thanks so much!
Thanks, Analida.