Description
No-yeast Flatbread rocks your kitchen with simple ingredients and zero complicated steps! Mixing flour, salt, and yogurt creates a quick bread that delivers warm, tender results perfect for any meal companion.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- ¾ cup plain yogurt (Greek or regular)
- ½ cup warm water
Supporting Ingredients:
- 2.5 teaspoons baking powder
- 1 teaspoon salt
Optional Ingredients:
- Olive oil or melted butter for brushing
Instructions
- Grab your spacious mixing vessel and combine 212 cups all-purpose flour, 212 teaspoons baking powder, and 1 teaspoon salt. These dry ingredients will form your flatbread’s foundation.
- Pour 34 cup plain yogurt and 12 cup warm water into the flour mixture. Blend ingredients with a spoon until a slightly rough dough emerges.
- Transfer the dough onto a flour-dusted surface. Knead for precisely 2 minutes, incorporating additional flour if the texture feels too sticky. Your goal is a smooth, cohesive dough.
- Separate the dough into 6 identical portions. Roll each chunk into a perfect sphere, then carefully flatten and stretch into thin circles measuring 6-7 inches in diameter.
- Select a heavy skillet and warm it over medium-high heat (approximately 375°F). No additional oil is necessary for cooking.
- Gently place one flatbread round into the heated skillet. Cook for exactly 45-60 seconds until golden-brown spots develop and slight puffing occurs.
- Flip the flatbread and cook the opposite side for another 45-60 seconds. Repeat the process with remaining dough rounds.
- Stack the freshly cooked flatbreads and drape a clean kitchen towel over them. This keeps the breads warm and maintains their soft texture.
- Optional: Brush the finished flatbreads with 1-2 tablespoons olive oil or melted butter for extra richness and shine.
Notes
- Knead the dough gently to keep the texture tender and prevent making the flatbread tough.
- Use full-fat Greek yogurt for the richest, most pillowy texture in your flatbreads.
- If your dough feels too sticky, sprinkle flour gradually and work it in carefully to maintain moisture.
- For gluten-free adaptation, swap wheat flour with a cup-for-cup gluten-free blend and add an extra tablespoon of yogurt to help bind the dough.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 5 mg