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No Yeast Flatbread Recipe

No Yeast Flatbread Recipe

Simple, quick, 3-ingredient flatbread recipe – no yeast needed.

These flatbreads are so easy to make and they score very highly on the taste test with The HHH! Plus, I only paid £0.08 per flatbread — yes, that really is only 8p per flatbread!


This flatbread recipe gets used all the time in our house because the flatbreads it makes keep so well in the fridge or freezer and reheat in just 30 seconds. Not to mention they taste miles better than anything you can buy ready-made! This means they’re a staple for us as a substitute for shop-bought wraps, but we also make them for dinner to eat with Greek meals instead of pita breads or with curries instead of naan breads.

I found this no yeast flatbread recipe on RecipeTin Eats when I’d forgotten to buy any wraps from the supermarket and discovered that the yeast in our cupboard was about a year past its best before date (oops!). Although, ever since then, The HHH actually requests these instead, which is always nice to hear!

Our favourite fillings at the moment are Greek chicken and home-made lamb kebabs. What would you put in yours?


Prep time: 10 mins (plus 30 mins resting time) | Cook time: 5 mins | Servings: makes 6 flatbreads

Ingredients
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Full Instructions

Make the dough:

185ml milk; 50g butter; 300g plain flour

  1. Heat milk and butter until just melted — either gently on the hob on a low heat or in the microwave for 1–1 ½ minutes, stirring every 30 seconds
    *tip* make sure not to overheat the mixture, but if it does get too hot, leave it to cool down for a few minutes
  2. Once melted, add the milk & butter to the flour and use a either a dough scraper or a knife to “cut” the liquid through the flour until combined
  3. Use your hands to bring the dough together in a rough ball
  4. Tip the dough ball out onto a clean, floured surface and knead for a few minutes until the dough is smooth and pliable
  5. Wrap the dough ball in cling film and leave to rest at room temperature for about 30 minutes
    *alternative* store the uncooked dough, wrapped in cling film, in the fridge until needed — it will keep for around 3 days

Make the flatbreads:

  1. Cut the dough into 6 pieces
  2. Dust a clean surface and your rolling pin with lots of flour
  3. Roll out each piece until it’s a rough circle about 8–9 inches in diameter (or no bigger than the pan you’ll be cooking them in!)
    *tip* if you give the piece of dough a quarter-turn after each roll, it keeps it loose and stops it from sticking to the table

Cook the flatbreads:

  1. Heat a drizzle of oil in a non-stick frying pan, skillet or tawa pan over a high heat
  2. Place one flatbread in the pan and cook for about 30 seconds before flipping it over and cooking the other side for another 30 seconds
  3. The flatbreads should puff up (just press down on these spots when they do) and blacken in places — if they don’t, flip them back over and cook each side for another 30 seconds until they do
  4. When done, transfer to a wire rack until cool

Storing and reheating:

  1. After the flatbreads have cooled down, wrap each one in greaseproof paper or cling film to keep them separate, and then place them in a freezer bag and into the freezer
  2. When you want to use one, take the flatbread out of the freezer either the night before and keep in the fridge, or about half an hour before you need it
  3. Reheating the flatbread in the microwave for just 30 seconds will make it soft & pliable again — ready to wrap up whatever delicious filling you choose!

The Hungry Hungry Husband - the hunt for the perfect packed lunch

lamb kebab with no yeast flatbreads
Takeaway-style lamb kebabs with home-made flatbreads — not bad for a midweek, working lunch!

Share this with your Hungry Hungry Other Half:


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