Let them cool completely, then store in an airtight container at room temp for 1–2 days. For longer storage, freeze with parchment between each flatbread and reheat in a hot skillet—no need to thaw.
Flatbread (No-Yeast)
Servings: flatbreads
This easy no-yeast flatbread is soft, chewy, and made with just a handful of pantry staples. It cooks in minutes on a hot skillet and works with just about anything—wraps, dips, grilled veggies, or your favorite stew.
Ingredients
- 3 cups flour + 1 tablespoon for kneading
- 1 cup lukewarm water
- ½ teaspoon baking soda
- 3 tablespoons olive oil
- 1½ teaspoon salt
Instructions
- Mix the Dough – In a large bowl, mix 3 cups flour, ½ teaspoon baking soda, and 1½ teaspoon salt. Add 1 cup lukewarm water and 3 tablespoons olive oil. Stir with a wooden spoon until combined and a dough starts to form.
- Knead & Rest – Knead the dough on a floured surface for about 3 minutes, until smooth and elastic (not sticky—dust with flour while kneading if needed).Divide into 6–8 balls, cover with plastic or damp cloth, and let rest for 30 minutes to relax the gluten.
- Roll & Cook – Heat a skillet over medium-high. Flatten one ball, then roll it out thin—about 2 mm.Cook on the hot skillet for 2–3 minutes, rotating for even browning. Flip and cook 1 more minute, until golden. Stack and cover to keep warm. Repeat with remaining dough.
- Serve – Stack the cooked flatbreads and cover them with a clean towel to keep warm and soft. Serve them with cheese, cured meats, grilled veggies, dips, or your favorite stew or curry.
Notes
SUBSTITUTIONS
- All-purpose flour – or 00 flour for lighter flatbreads or use whole wheat flour for a nuttier flavor but add 2 tablespoon extra water.
- Water – lukewarm, to help the dough come together
- Olive oil – or swap with melted butter, ghee, or even lard for a richer taste
- Baking soda – helps keep the flatbread soft and light
- Use warm water – Helps the dough come together smoothly.
- Rest the dough – 30 mins makes rolling easier and flatbreads softer.
- Go thin – Roll to 2 mm for the best texture and quick cooking.
- Hot pan = perfect char – Preheat your skillet well before cooking.
- Rotate while cooking – For even browning and soft bubbles.
- Stack & cover – Keeps flatbreads warm and pliable.
- Freeze extras – Reheat on a hot skillet straight from frozen.
