No Yeast Flatbread
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Resting Time
10 mins
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Total Time
35 mins
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Servings
8
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Calories
388 kcal
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Cuisine
Mediterranean, Greek
No Yeast Flatbread
Description
No Yeast Flatbread starts by mixing all-purpose flour, baking powder, and salt with melted butter and milk to form a smooth, elastic dough. After resting the dough for 10 minutes, it is portioned into eight pieces and rolled to about a quarter-inch thickness. Each piece is cooked in olive oil over medium-low heat until bubbling and lightly browned, which typically takes 1 to 1½ minutes per side.
The flatbread texture can vary with thickness and cooking temperature; thinner and hotter will crisp the edges while thicker produces softer bread. The dough elasticity helps in rolling and achieving uniform flatbreads. They are suitable as wraps, sides, or for scooping dips.
Leftover flatbreads stored at room temperature stay fresh for up to three days. Freezing extends storage to three months; reheat wrapped in a damp towel in the microwave to soften and warm. Variations with gluten-free flours are possible but may alter the texture and handling of the dough.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoon butter unsalted
- 1 ½ cups milk
- 2 tablespoon olive oil for cooking
Instructions
- Combine Dry Ingredients: First, in the bowl of your mixer combine the flour, baking powder and salt.
- Mix Wet Ingredients: In another bowl (or measuring cup) combine the butter and milk and microwave until the butter has melted.
- Combine Dry & Wet Ingredients: Finally, add the milk mixture to the bowl of flour and mix on low using the dough hook attachment, until the dough is smooth and elastic. It should come clean from the sides of the bowl. If dough is too sticky add extra flour as needed. If dough is too dry add a bit more milk.
- Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10 minutes.
- Divide & Roll Dough: Divide the dough into 8 equal pieces. Roll out each piece so that it's about ¼ inch in thickness.
- Cook Flatbread: Heat about ½ tbsp of olive oil in a large skillet over medium low heat. Place a flatbread in the skillet and cook for about 1 to 1½ minutes per side. You'll notice it bubble up. The flatbread is done when you see golden brown spots on both sides. Repeat with remaining flatbreads.
- Stack & Cool: Stack cooked flatbreads covered with a clean kitchen towel, this should make them more pliable and soften them.
Notes
- Cooking flatbreads thinner and at higher heat results in a crisper texture; thicker dough makes softer bread.
- Gluten-free flours can be used but may change dough handling and final texture.
- Keep cooked flatbreads stacked and covered with a towel to maintain softness and pliability.
- Store leftovers packed in an airtight container at room temperature for up to 3 days.
- Flatbreads freeze well for up to 3 months; reheat wrapped in a damp towel in the microwave for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1flatbread | |
| Calories | 388kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 35mg | 12% |
| Sodium | 314mg | 13% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 424IU | 8% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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