Flatbread Recipe No Yeast | Two Ingredients (How to make Flat Bread)

Flatbread Recipe No Yeast | Two Ingredients (How to make Flat Bread)

My flatbread recipe no yeast is such an easy flatbread recipe! Ever wondered how to make flatbreads? Well, you’ve come to the right spot! Especially if you want to make super easy flatbreads without yeast. This is literally two ingredient flatbread.

Flatbread recipes have been around for thousands of years and usually consists of two ingredients; flour and water.

This flatbread recipe no yeast is fundamentally just two ingredients (give or take..) using only yogurt and flour and is ridiculously easy to make.

I can take absolutely zero credit for this flatbread recipe but it is damn good and well worth having in your repertoire. I use these flatbreads for quite a few different recipes…

Lamb Flatbread Pizza Cut
Lamb Flatbread Pizza Cut

Try my 5 minute lamb flatbreads

One of the things I like about this easy flatbread recipe no yeast is that it works to a ratio – the same weight of yogurt to flour.

1 cup flour = 1/2 cup yogurt (or just over half cup yogurt).

Or basically whatever vessel you use, use a whole one for flour and just over half the same vessel of yogurt.

What is also cool about this flatbread recipe is it gives you a blank canvass to work from; you can literally add any flavours you want to it; garlic and herbs, chilli, sun-dried tomatoes, minced meat topping or wrap my favourite chicken gyros in them!

Fancy a dip? Make my Greek eggplant dip recipe – melitzanosalata.

So here goes, my no yeast flat bread recipe courtesy of a thousand other bloggers, chefs and mums that have created this one before me. Note: as you can see I’ve added a couple of other ingredients but fundamentally you could just use yoghurt and flour.

My flatbread recipe no yeast is the perfect kid friendly recipe. Having three kids to constantly feed and entertain it’s great to have some recipes that do both.

Flatbread Recipe no Yeast

Ingredients – makes 6 (six-inch diameter or 3 large ones):

1 cup/150g/250ml plain flour

1/2 cup (just over)/150g Greek Yoghurt.

2 tbs olive oil

Pinch of salt

Method:

  1. Mix all the ingredients together, then dust a work surface with some flour and give it a quick kneed – it doesn’t take much and is a very soft dough. If it’s too dry add a dash of water, too wet a dusting of flour.
  2. Once you have a nice soft dough that is fully combined,  wrap it in clingfilm and rest for 20 minutes. Realistically speaking I quite often just make a cup of tea and then crack on!
  3. Cut a golf ball size off the dough, dust your work surface and flatten with your hand. Then using a rolling-pin roughly roll out to about 1/2 cm thick. You’ll want to roll it a bit, turn it over, dust it s little and roll again. Continue until quite thin. It won’t be round or pretty but in its own idiosyncratic way it will be beautiful.
  4. Put a splash of olive oil or a dollop of butter in a pan and on a medium heat lay your flatbread in the pan, cook for a couple of minutes and then turn over for another couple of minutes.

If it’s started to go golden then your timing is right – if it’s black you left it too long.
And you’re done! You can keep them warm by wrapping in foil or just cook and eat.

These no yeast flatbreads are perfect on their own and even better to wrap up my souvlaki or my chicken gyros!

Easy Flatbread recipe without yeast (no yeast) and just two ingredients by Theo Michaels
4 from 1 vote
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Easy Flatbread Recipe without Yeast

How to make flatbreads, specifically two-ingredient flatbreads without yeast couldn't be easier.

Ingredients

Ingredients - makes 6 (six-inch diameter or 3 large ones):

  • 1 cup /150g/250ml plain flour
  • 1/2 cup (just over)/150g Greek Yoghurt.
  • 2 tbs olive oil
  • Pinch of salt

Instructions

Method:

  1. Mix all the ingredients together, then dust a work surface with some flour and give it a quick kneed - it doesn't take much and is a very soft dough. If it's too dry add a dash of water, too wet a dusting of flour.
  2. Once you have a nice soft dough that is fully combined, wrap it in clingfilm and rest for 20 minutes. Realistically speaking I quite often just make a cup of tea and then crack on!
  3. Cut a golf ball size off the dough, dust your work surface and flatten with your hand. Then using a rolling-pin roughly roll out to about 1/2 cm thick. You'll want to roll it a bit, turn it over, dust it s little and roll again. Continue until quite thin. It won't be round or pretty but in its own idiosyncratic way it will be beautiful.
  4. Put a splash of olive oil or a dollop of butter in a pan and on a medium heat lay your flatbread in the pan, cook for a couple of minutes and then turn over for another couple of minutes.
  5. If it's started to go golden then your timing is right - if it's black you left it too long.

Recipe Notes

And you're done! You can keep them warm by wrapping in foil or just cook and eat. These no yeast flatbreads are perfect on their own and even better to wrap up my souvlaki or my chicken gyros!

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21 thoughts on “Flatbread Recipe No Yeast | Two Ingredients (How to make Flat Bread)”

    • Hi, I’ve not tried baking them. I think you would want to treat them almost like pizzas if you were to bake them – really high heat for a short about of time, otherwise they’ll probably dry out and go very brittle. But if you do bake them I would love to hear how you got on!

    • Hi Paula, I’ve not tried it with buckwheat flour but as these are flatbreads and by their nature don’t need to ‘rise’ they should work. If you do find the mixture isn’t ‘holding’, you may need to add an egg, but I think you should be OK with a simple swap.. Please do let me know how you get on!

  • Do you think it would be okay to make these ahead, separate them with parchment paper, and refrigerate? Or, do you think they would dry out too much?

    • Hi Nicole, not sure if you mean pre-cook these and separate them or just roll them out and separate them? I haven’t tried this…but…
      I think if you cooked them and refrigerated them (separated with parchment paper) it would be ok, but you’d need to reheat them or they would be a little dry (maybe splash a little water over them before reheating).
      Might be worth a practise run! I’d love to hear how you get on!

  • Hi Theo!

    I’m obsessed with finding a great flatbread recipe that I can use for my restaurant. Have you tried piling other ingredients on top and baking (pizza-style)? I want a crisp, very thin “crust” for my end result. Also, if I prep the dough, can it be refrigerated (if so, how long, do you think?) – would be great to cut into balls have at the ready for when guests order flatbread pizzas… this looks like a terrific recipe and I’ll get on it later today, but if you have any experience with the above questions, I’d love to know your thoughts.

    Cheers!

    • Hi Nancie,

      You can add other ingredients and cook as a ‘pizza’ – check out my lamb flatbreads recipe for exactly that (http://www.theocooks.com/lamb-flatbread-recipe) you can pop the dough in the fridge and I guess a day or two but we’ve always made and cooked it all so you’ll have to test that one! I think it does freeze though, so if the balls are small enough it wouldn’t take long for them to defrost. Good luck and enjoy!

  • We have now made these yoghurt flatbreads three times! They are the best and I certainly don’t need to ever save another flatbread recipe. Thanks Theo!

    • Hi Meenal, I’ve not tried freezing them (as they are never around long enough in our house!) but I think they would freeze OK. I would line each one with baking paper before freezing so you can separate them easily enough and you may need to sprinkle them with a little water on the outside before reheating if they have dried out too much in the freezer. But let me know how you get on!

    • Hey Angel, sorry to hear that yogurt is such a fiend for you! 🙂 I wouldn’t use cottage cheese; however, you could do the same recipe using water and make it more of a chapati opposed to a Greek flatbread (although I would add some olive oil to it). You want a dough like consistency so once you’ve added your water (or possibly use milk), slowly add the liquid until the right consistency is reached – then kneed and rest and fry them off! Is using just water and flour you can cook them in a dry non-stick pan (but I find a little butter works wonders…) hope that helps!

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