Why You’ll Love No‑Yeast Flatbread Recipe
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No yeast means no waiting for dough to rise. You can mix the dough and have flatbread in under half an hour.
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The texture is soft and pliable, making it ideal for wrapping around fillings or dipping in sauces.
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Very few ingredients and minimal kneading required—great for an easy weeknight bread option.
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Works beautifully as a substitute when you don’t have store‑bought flatbread or want something fresh and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All‑purpose flour
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Baking powder
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Salt
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Plain Greek yogurt
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(Optional: a little extra flour for dusting/adjusting dough if sticky)
Directions
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In a large mixing bowl, combine the flour, baking powder and salt.
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Add the Greek yogurt to the dry ingredients and mix until a dough ball forms. If the dough is too sticky, sprinkle in a little more flour until it’s manageable.
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Divide the dough into 6 equal pieces.
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On a lightly floured surface, roll each piece into a round flat shape (about pita‑sized).
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Heat a dry skillet over medium heat. Once hot, place one flatbread in the skillet. Cook until golden brown spots form on the underside, then flip and cook the other side until similarly browned and puffed in places.
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Repeat with the remaining dough rounds, stacking the cooked flatbreads and keeping them warm (you can wrap in a towel) until serving.
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Optionally, brush each hot flatbread with melted butter and rub with a garlic clove, or sprinkle chopped parsley or herbs, for extra flavour.
Servings and timing
Yields about 6 flatbreads.
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes
Variations
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Add chopped fresh herbs (such as parsley, cilantro or chives) into the dough for a flavoured bread.
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Stir in a pinch of garlic powder, onion powder or smoked paprika for extra savoury notes.
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Use whole‑wheat flour for part of the flour (for example 50% whole‑wheat, 50% all‑purpose) to add more fibre and a nuttier flavour.
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Make a garlic‑butter finish: after cooking, brush with melted butter mixed with minced garlic.
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Serve as mini‑pizzas: roll the dough slightly thicker, cook one side, then top with tomato sauce, cheese and toppings, and finish under a grill or in an oven.
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Make them smaller to use as appetizer breads or wraps for small sandwiches.
Storage/Reheating
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To store: Once cooled, wrap the flatbreads tightly in plastic wrap or place in a resealable plastic bag. They will keep at room temperature for a couple of days.
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To freeze: Separate the flatbreads with parchment or cling film, then freeze in a freezer‑safe bag. Thaw at room temperature or in a microwave, then reheat.
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To reheat: Warm in a dry skillet over medium heat for ~30 seconds per side, or wrap in foil and heat in a preheated 180 °C oven for 5‑7 minutes. You can also microwave for ~15‑20 seconds, though the texture may be slightly softer.
FAQs
What flour should I use?
All‑purpose/plain flour works best for this recipe. You can substitute part of it with whole‑wheat flour, but using 100% whole‑wheat may result in a denser texture.
Can I use a different yogurt instead of Greek yogurt?
Yes—you can likely use plain (regular) yogurt, though the texture of the dough may change slightly (you may need a bit more flour if the yogurt is more liquid).
Why is there baking powder in the recipe instead of yeast?
Because there’s no yeast, the baking powder acts as the leavening agent. This means there’s no need for rising time—just mix and cook.
Can I add flavourings like garlic or herbs?
Absolutely—mixing finely chopped herbs into the dough or brushing the cooked bread with garlic butter are both excellent ways to enhance flavour.
How thick should I roll the dough?
Roll to about 2‑3 mm (or slightly under ⅛ inch) thick for a good balance of softness and pliability. Thicker will give a more bread‑like result, thinner will be crispier.
What’s the best way to cook the flatbread?
Use a preheated dry skillet (no oil), medium heat. You want to see golden brown spots forming and some puffing before flipping. A very high heat can make the surface crisp too quickly, while too low heat may result in a doughy centre.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and keep it covered in the refrigerator for a few hours. Let it come back closer to room temperature before rolling and cooking for best results.
Will this flatbread work for wraps or sandwiches?
Yes—it’s soft and pliable enough for wraps, and works nicely with fillings like grilled vegetables, meats, hummus or sauces.
Can this recipe be made gluten‑free?
Potentially yes, though you would need to use a gluten‑free flour blend that behaves similarly to all‑purpose flour. The texture may differ and you might need to adjust the flour amount.
Does this flatbread taste like naan or pita?
It doesn’t exactly replicate yeast‑leavened naan or pita (those have a different texture and flavour due to yeast and often extended cooking or oven baking), but it is a very good quick alternative—soft, tasty and homemade.
Conclusion
If you’re looking for a fast, no‑fuss bread option, this no‑yeast flatbread recipe delivers. With just a few ingredients and minimal effort you’ll have warm, soft rounds perfect for wraps, dipping or serving alongside your favourite meals. Whether you’re making them on a weeknight or prepping ahead for a meal, these flatbreads are versatile, delicious and a great way to skip store‑bought bread and go homemade.
