You do not need to be a bread making expert to make these easy flatbreads . Made without yeast and without the addition of any dairy they are also suitable for vegans.
Made with just flour, salt, oil and water these flatbreads are really easy to make and once you make them the first time you are bound to make your own again instead of using shop bought.
Flatbreads in various forms are made throughout the world and there are many different recipe. They are also very versatile, you can use them as a side to an Indian Curry, as a wrap or to serve alongside a dip. The possibilities are endless.
Because they are so simple to make I have found myself making flatbreads a lot recently not least because they go well with the middle eastern style dishes which we enjoy a lot in the warm weather.
When I want a more naan like flatbread I tend to use my recipe for Really Easy Flatbreads which is published over on Recipes Made Easy. That recipe uses bicarbonate of soda and yogurt, producing a thicker fluffier flatbread.
However this recipe has the advantage that it does not require yogurt, so I always have all the ingredients required to hand and it also suits anyone following a dairy-free diet.
How long will these flatbreads keep?
The flatbreads will keep a day or two if wrapped and stored in an airtight container in a cool place but I think they are best eaten the same day.
I also like them best still warm from the pan. As you cook them you can keep them warm by wrapping in a tea towel. Leave wrapped in a warm place if not serving immediately.
The dough itself will keep if covered in the refrigerator for up to two days. If rolling in advance of cooking, separate each flatbread with a sheet of baking parchment otherwise they will end up as one thick flatbread!
They can be frozen then defrosted and reheated briefly in the microwave or in a pan. When you freeze them separate with sheets of baking parchment before over wrapping.
How to make the yeast free flatbreads
The dough requires only a minimal amount of kneading. Just sufficient to bring together to form a smooth dough. Over kneading will make them tough.
It is important that you then let the dough rest, covered for at least 30 minutes or up to 2 hours (If longer pop the dough in the refrigertor.)
I generally make four large flatbreads from this recipe about 20-23cm (8-9in) across which fit nicely in the base of my heavy frying pan. You could make up to 8 smaller ones if you prefer. The cooking time is the same.
The dough is a little sticky but try not to add too much extra flour as you roll as this can make the breads tougher if they absorb too much of the flour. I prefer to roll out each bread as the previous one cooks.
Cook in a heavy based frying pan or on a griddle. Heat over a medium/high heat and when hot lightly grease with a little oil before adding the bread. Cook until it begins to bubble up and looks golden on the underside, then flip over to finish cooking. About 1-2 minutes each side. Generally speaking I usually find the first one takes a little longer to cook than the rest.
Covering the breads with a tea towel while cooking the remaining will keep them soft and pliable and prevent them from drying out. If they do start to dry out, you can brush lightly with oil or butter and it will moisten the surface.
If the loose flour from the breads begins to burn in the pan after frying the first one or two breads carefully wipe out with a thick wodge of kitchen paper. (Take care the pan will be very hot).
More bread crumbs
Other bread recipes you might like to try from Only Crumbs Remain
📖 Recipe
Easy (no yeast) Flatbreads
Equipment
- Heavy based frying pan or griddle
- Rolling Pin
Ingredients
- 325 g (11oz) plain flour (all-purpose flour) plus extra for dusting
- ½ teaspoon salt
- 3 tablespoon olive oil extra virgin plus extra for greasing
- 200 ml (7floz) water
Instructions
- Place 325g (11oz) flour and ½ teaspoon salt in a mixing bowl and make a well in the centre.
- Pour 3 tablespoon olive oil and 200ml (7floz) water into the well and mix the flour and liquid together to form a smooth slightly sticky dough. If the dough is very sticky mix in a little more flour.
- Cover the bowl and leave to rest for 30 minutes.
- Divide the dough into 4 equal-sized pieces and roll each one out on a floured surface until it is about the size of the base of your frying pan.
- Heat the pan and lightly oil and when the pan is very hot place a flatbread in the pan and cook for 1-2 minutes. When you see the breads start to bubble up and that the underside is begining to brown flip over and cook the other side until golden.
- Place on a plate and cover with a clean tea towel while cooking the remaining flatbreads.
- Repeat with the other breads lightly greasing the pan if required inbetween cooking each flatbread.
DEAN ALLISON says
Thank you for this recipe. I have been looking for a simple flatbread recipes which don't use yeast and this is perfect. I also tried a modified version, adding some freshly chopped thyme and rosemary into the dough and it was delicious!
Jacqueline Bellefontaine says
Glad to have been of help and adding herbs is a fabulous idea
Sahara says
Needed a dairy free recipe, turned out great! only critique is I feel it needed maybe a quarter cup more of flour to be useable, but it was very good!
Jacqueline Bellefontaine says
Im pleased they worked for you Sahara. Baking is not an exact science and sometimes quantiotes can vary slightly. Measuring the exact amount ofwater can be tricky unless you way it 1g-1ml. Flour is hydroscopic and absorbs moisture from the air. So can need less water or more water depending on humidity. Did you measuring spoons for the oil? all these can affect the amounts slightly. Also you mentioned you added a quarter cup of flour. I find measuring in cups can be quite inconsistant especailly for baking whihc is why i do not give cup measurements on this iste.
B says
easy to follow recipe. came out great.
Jacqueline Bellefontaine says
Delighted to hear that. Thank you for your feed back
Sarah says
I used 3 dessert spoons of oil rather than 3 tablespoons. Worked out perfect 👌
Jacqueline Bellefontaine says
So pleased it worked perfectly for you.
All my recipes are tested with measuring spoons 1 tbsp = 15 mls. a dessert spoon = 10ml. If you were using a regular dessert spoon rather than a measuring spoon it may be a similar amount.
Sarah says
3 dessert spoons (30 ml) instead of 3 tablespoons (45 ml) works better for me 🙂 delicious recipe, thanks again
Sarah says
Just made this for the first time and very happy! thank you! Wrapped ham, cheese and mayo in one and it was delish! Finally a great GF bread for weekend brunch! I added 1 tsp salt rather than half. Next time I'll half the ingredients to make a flatbread for two days.
Jacqueline Bellefontaine says
Glad you liked them thank you for commenting and rating the recipe
Carol says
I am embarrassed to say that I only found out today as I decided to try this recipe, that the glass measuring cup is only for liquids. I measured the 11 oz of flour in it, which is just below the 1-1/2 cup (12 oz.) line. I then remembered that I just recently bought a small kitchen scale and wanted to try it out. I first measured the glass measuring cup then zeroed out the weight to measure the flour. To my astonishment, the 11 ounces of flour ended up being slightly over the 2 cup (16 oz.) line. That made me google about measurements and I found out that wet and dry ingredients don’t measure the same way. I knew then that if I had not used the scale, I would have ended up with a super sticky dough!! Could that be what happened with the people who are saying that the dough was way too sticky?? Just asking. My dough ended up being perfect!
Jacqueline Bellefontaine says
So happy to hear your dough came out perfect. Yes using scales is much more acurate than cups espcially for things like flour. It could be the reason some find their dough too sticky. Cup measurement are fine for some recipes but when it comes to baking I find them too unreliable which is why I do not use them on this recipe blog.
Nil says
Jacqui thank you! Perfect recipe and outcome. My gran taught me to make flatbreads with yeast, and I had a craving last night and no yeast at home. When I searched online this came up - amazing. New go to recipe, thank you! xXx
Jacqueline Bellefontaine says
Happy to have been of help. And yes super easy to make without yeast
Alicia says
I've been trying out new ways to make breads on my own at home, and I followed your recipe to the letter! It turned out perfectly, not sticky at all.
I did goof up slightly, however, as I was hoping to make 12 or so wraps, but I realized the recipe was for a serving of 4 (goes to show I definitely need to take a closer read!). I just kept making more haha
Thank you for sharing your recipe with us all!
Kindly,
Ali
Jacqueline Bellefontaine says
Glad you enjoyed the flat breads. Discovering this method years back was a game changer for me. Before that I wrongly thought making flatbreads were hard , so I'm gald you have discovered this method here.
Ian Ducer says
I made this today, it is excellent.
Jacqueline Bellefontaine says
Glad you think so. I think once you start to make your own flat breads there's no looking back.
Jamie says
Good flat breads but you need to add alot more flour than the recipe says! Way too sticky otherwise!
Jacqueline Bellefontaine says
Glad you liked the flat breads. I've no idea why you found them so sticky as I've made these breads many times and find the quantity pretty much spot on. All my recipes are also well tested before publication. Perhaps your flour is a little damp (flour absorbs moisture from the air which can affect the amount of liquid required a little) and you did not measure your water cquite cirrectly. I find some measuring jugs can be hard to guage exactly. (The most accurtae way to measure water would be to way it 200ml =200g water).
Wendy says
Although this is an old post, it is my first visit here. I find your recipe to be simple enough to follow, as it is, quite clearly, very well done. However, I agree with Jamie. I had to add a bit more flour as I found the dough to be a tad too sticky.
My flour is quite dry, no moisture!
My measurements were spot on, to include my water. Which is a good thing because I've no idea how I could weigh it without a scale.
Sometimes, I've found out over time, your geographic location and current climate conditions can affect baking/cooking. Not always, but definitely when you're least expecting it and also with new recipes. Those are constants for me!
I'll try this recipe again on a different kind of weather day to see how it turns out.
Living in Oregon puts me in line for rain, damp, moist, cool to cold days this time of the year. Maybe less of those and more sunny, drier, warmer days will make a difference. Maybe!
Jacqueline Bellefontaine says
Hi Wendy Im glad you found the recipe easy to follow and I hope you were happy with the end result. You are correct cooking is not an exact science and there are many variables including location and weather. In this case, it could be the weather but it could also be that your flour in the US also behaves differently to ours here in the UK. Try adding a little less water. Aim to get the dough as soft as possible without being too sticky. If it is too firm the end breads will be a bit tough. A little bit of trial and error and you should soon get the recipe working perfectly for you in your location.
Eb Gargano | Easy Peasy Foodie says
LOVE homemade flatbreads - they are so easy to make, aren't they? And so wonderfully versatile 😀 Eb x
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look yummy and easy to make 🙂
Nic | Nic's Adventures & Bakes
Jacqueline Bellefontaine says
Thank you. They really are easy to make.
Michelle Rolfe says
I do love flatbreads, something I make all the time, just never the same twice! Sometimes I add yogurt, sometimes I don't - all depends what I have to hand. I love the ease and its something I've always done camping as so hard to keep bread fresh in a tent! Thanks for linking up to #CookBlogShare. Michelle x
Kira says
Any advice on how to incorporate Greek yogurt in?
Jacqueline Bellefontaine says
I also sometime make flat breads with yogurt and I have a recipe on my other blog Recipes Made Easy for flat breads with yogurt which you might like to try instead, but you would be surprised just how good these taste when made with so few ingredients I think they are worth giving a go too
Chloe Edges says
Looks fab, I normally make yoghurt flatbreads but I should absolutely try your no dairy version!
Jacqueline Bellefontaine says
Yes, I often make them with yogurt too but these are more flat and more wrap like so make a tasty change.