This flatbread recipe uses six ingredients including yeast and needs only 30 minutes to rise. You don't need to knead it and yet it produces a soft, tender flatbread that's perfect for wraps and spreads as well as with BBQs and grills such as shawarma or hummus.
Table of Content
This is a bread I make when I want a quick flatbread recipe. In fact, I make it often on Thursdays because we have hummus or falafel with tahini sauce on Thursdays. Sometimes, I make pita bread but when I have no time this quick flatbread comes to my rescue.
If you give my husband this flatbread with a smear of oil, he's in heaven. He loves this flatbread so much. Often I will sprinkle it with zaatar with is a middle eastern herb. Sometimes I will sprinkle some goat cheese along with zaatar.
Why make this flatbread
- This is one of the easiest and tastiest flatbread recipes I have made.
- The best part is you don't need to knead it and yet it does give you a soft, tender flatbread that can be eaten on its own.
- Most of the ingredients are simple pantry staples so you can make them at any time.
- You can roll this thick to serve like a pita or thin to use as a wrap!
- Best these are yeast-based they are softer and have a longer shelf life than most other flatbread recipes
The process at a glance
- Prepare the dough - 5 minutes
- Let the dough rise - 30 minutes
- Roll the flatbread - 10 minutes
- Cook the flatbreads - 24 minutes (2 minutes each)
Ingredients and substitutes
- Flour - I have always used all-purpose flour for this bread.
- Water - It is very important to use warm water, not cold or hot water. The cold water will not revive the yeast and hot water will kill the yeast.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 ¼ teaspoon or one packet. And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade dinner rolls sweet. The sugar and fat in the recipe are there to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. If you prefer, you can substitute sugar with 2 tablespoon of honey.
- Olive oil - A good source of food for the yeast and adds a nice flavor as well.
No-knead flatbread recipe
- Yeast mixture - In a measuring cup or medium bowl, combine the warm water, olive oil, sugar, and yeast.
- Dry ingredients - In another large bowl, combine the flour and salt.
- Wet to dry ingredients - Add the yeast mixture to the flour mixture in the bowl. Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.
Pro tip - this is a soft dough so don't use your hands just a flat spatula or wooden spoon.
- Proof - Cover the bowl with a clean kitchen cloth or plastic wrap. Let it rest in a warm place for 30 minutes or an hour until almost doubled.
Pro tip - If you leave it in the warm oven it will double in 20 minutes! - Divide - Transfer the dough to a well-floured work surface. Use a bench scraper or knife and divide the dough into two portions. Then divide each portion into 6 to make 12 flatbreads
- Roll - Dust each portion with flour and make a ball. Roll each ball on the well-dusted work surface with a rolling pin to about 6 inches and then dust off excess flour.
Pro tip - this is a soft dough so flour is you need flour to prevent it from sticking.
- Skillet - Heat a skillet on medium-high heat. Once hot reduce heat to medium.
Pro tip - it is important that the skillet is hot. Less hot will make the bread stick to the skillet and too hot will give black spots. - Cook - Place one flatbread on the skillet. Wait 30 seconds until you see bubbles form on the top. Flip it over and wait 30 seconds more. Then use the back of your flat spatula to press down and help cook evenly.
Pro tip - you can roll all the flatbread first or start cooking them simultaneously. Press gently on all sides so the flatbread will puff up. - Optional - You can brush the flatbread with oil or butter or just leave them plain.
Pro tip - Oil and butter will help keep the flatbread soft. - Store - Once cooked keep them wrapped between sheets of clean kitchen cloth or cheesecloth to stay soft.
Troubleshooting
- My dough did not rise? - The water used needs to be warm 110F not hot so make sure you use warm not cold, not hot water. Simply speaking hot water will kill the yeast while water will not revive it.
- Why is my dough is too sticky? The dough needs to be soft, but not too sticky. If necessary add more flour but not too much flour.
- My flatbread is too hard? There could be three reasons for this.
- Too much flour in the dough - the dough must be soft and slightly sticky. That's why it produces a soft tender flatbread.
- Cooking on very high heat or overcooking it. You want to cook this flatbread recipe on medium heat until it's just cooked through. Overcooking it will dry it out making it too hard.
- Wrap the flatbread in a clean kitchen cloth. The steam in the flatbread settles in and keeps it soft.
more flatbread recipes
How long will this flatbread keep?
This no-knead flatbread recipe will keep at room temperature for 2 days if well wrapped.
Can I freeze this flatbread?
Absolutely. In fact, they keep better when frozen rather than in the refrigerator. You can reheat them from frozen in just 30 seconds in the microwave. The condensation works in its favor to soften the bread.
Can I use bread flour for this no-knead flatbread?
No, use expensive bread flour for other bread. This one works best with plain old all-purpose flour. Having said that if bread flour is all you have, use it.
Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour but it may need a little more time to rise so take that into account. You may also need a little less flour as whole wheat flour will absorb more water
Can I let the dough rise longer than 30 minutes?
Yes, if you want to let the dough rise for longer. I highly recommend leaving it in the fridge than on the counter. This will let it rise slowly and help develop more flavor.
Printable Recipe
No-Knead Flatbread Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 120kcal
Adjust Servings Here: 12 flatbread
Description
This flatbread recipe uses six ingredients including yeast and needs only 30 minutes to rise. You don't need to knead it and yet it produces a soft, tender flatbread that's perfect for wraps and spreads as well as with BBQs and grills such as shawarma or hummus.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 500 g (4 cups) All-purpose flour
- 7 g (2 teaspoon) Instant dry yeast ((1 packet))
- 360 ml (1½ cup) Warm water ((110 F))
- 15 g (1 tablespoon) Olive oil
- 15 g (1 tablespoon) Sugar
- 9 g (1 teaspoon) Salt
Plus
- 1 cup All-purpose flour (for working)
Instructions
- Yeast mixture - In a measuring cup or medium bowl, combine the warm water, olive oil, sugar, and yeast.360 ml Warm water, 15 g Olive oil, 15 g Sugar, 9 g Salt
- Dry ingredients - In another large bowl, combine the flour and salt.500 g All-purpose flour, 7 g Instant dry yeast
- Wet to dry ingredients - Add the yeast mixture to the flour mixture in the bowl. Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.Pro tip - this is a soft dough so don't use your hands just a flat spatula or wooden spoon.
- Proof - Cover the bowl with a clean kitchen cloth or plastic wrap. Let it rest in a warm place for 30 minutes or an hour until almost doubled. Pro tip - If you leave it in the warm oven it will double in 20 minutes!
- Divide- Transfer the dough to a well-floured work surface. Use a bench scraper or knife and divide the dough into two portions. Then divide each portion into 6 to make 12 flatbreads1 cup All-purpose flour
- Roll - Dust each portion with flour and make a ball. Roll each ball on the well-dusted work surface with a rolling pin to about 6 inches and then dust off excess flour. Pro tip - this is a soft dough so flour is you need flour to prevent it from sticking.
- Skillet - Heat a skillet on medium-high heat. Once hot reduce heat to medium.Pro tip - it is important that the skillet is hot. Less hot will make the bread stick to the skillet and too hot will give black spots.
- Cook - Place one flatbread on the skillet. Wait 30 seconds until you see bubbles form on the top. Flip it over and wait 30 seconds more. Then use the back of your flat spatula to press down and help cook evenly. Pro tip - you can roll all the flatbread first or start cooking them simultaneously. Press gently on all sides so the flatbread will puff up.
- Optional - You can brush the flatbread with oil or butter or just leave them plain.Pro tip - Oil and butter will help keep the flatbread soft.
- Store - Once cooked keep them wrapped between sheets of clean kitchen cloth or cheesecloth to stay soft.
- Enjoy.
Nutrition Information
Calories: 120- kcalCarbohydrates: 25- gProtein: 3- gFat: 1- gSaturated Fat: 1- gSodium: 206- mgPotassium: 37- mgFiber: 1- gSugar: 1- gCalcium: 5- mgIron: 1- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
JENNIFER
DAY 10 DONE
GREAT COURSE