Simple, quick, no yeast flatbread recipe.
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 no yeast 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?
Click here for the full recipe.
No Yeast Flatbread Recipe
Ingredients
- 185 ml milk
- 50 g butter I use salted butter
- 300 g plain flour plus a little extra for dusting
Instructions
Make the dough:
- Heat the milk and butter in the microwave for 1–1 ½ minutes, stirring every 30 seconds until just melted, or on the hob on a low heat
- 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
- Use your hands to bring the dough together in a rough ball then tip it out onto a clean, floured surface
- Knead for a few minutes until it's smooth and pliable then wrap the dough ball in cling film and leave to rest at room temperature for about 30 minutes
Make the flatbreads:
- Dust a clean surface and your rolling pin with lots of flour and cut the dough into 6 pieces
- Roll out each piece until it's a rough circle about 8–9 inches in diameter
Cook the flatbreads:
- Heat a drizzle of oil in a non-stick frying pan, skillet or tawa pan over a high heat
- 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
- 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
- When done, transfer to a wire rack until cool
Storing and reheating:
- 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
- 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
- Reheating the flatbread in the microwave for just 30 seconds will make it soft & pliable again
