No yeast, no bread flour, and no need to prove. These flatbreads are super simple, ready in less than an hour, and gorgeously light and fluffy. Perfect for wraps or to dunk in all of your favourite dips.
I used to use a different flatbread recipe. It was lovely, really really nice.
But, it had crazy things like bread flour and yeast in it! Who on earth can buy bread flour right now?
Well, you can. If you are willing to buy it in a 16kg bag. But, you don’t need to!
These flatbreads are soft and fluffy, gorgeously light.
They are perfect for Greek wraps, make a lovely alternative to sandwiches, or you could dip them in your curry sauce instead of naan bread.
One of my favourite things about them is that you don’t have to prove them for hours before cooking them.
Nor do they need much kneading. So, you don’t need to plan in advance, you can just make them when you want them.
Also great at the moment if like me you are trying to work, homeschool, keep kids entertained and do all the normal stuff like cooking and cleaning.
As much as I love homemade bread, there’s no time!
Can You Make Flatbreads Without Yeast?
So, really, the clue is in the name. Flatbreads are flat. They don’t need to rise. You can make pizza dough without yeast too.
This flatbread recipe is perfect if you fancy some nice homemade bread, but either can’t get yeast or can’t leave the house.
It’s wonderfully light, wraps really well, and is nice and thick, so fills you up.
Can You Freeze Flatbreads?
You can indeed freeze flatbreads. Leave them on the side to cool once cooked, wrap tightly, and pop in the freezer for up to two months.
Alternatively, this recipe makes around six, so if you only need two, take a third of the dough out, and freeze the rest for another occasion.
Thaw it when you need it, give it a bit of a knead and then cook as normal.
Can You Use Plain Flour To Make Flatbread?
If you don’t have self-raising flour, you can use plain flour, just mix through extra baking powder. Add 2tsps to every 150g of plain flour, and you’ve got self-raising!
In this case, you’d need 2tsps for the 300g of flour, and then 1 that I add to my self-raising, so 3tsp total. Which would give you these nice fluffy flatbreads.
Alternatively, you can skip the extra baking powder, which in essence turns your plain flour into self-raising, and just swap the self-raising flour in this recipe for plain, keeping everything else the same.
250g Greek yoghurt, 300g Plain flour and 1tsp baking powder gives you yummy flatbreads. They are just a little flatter.
They still taste great and wrap well. If anything they are probably closer to traditional flatbreads.
If you prefer a thin, slightly crisper flatbread, use plain flour, if you prefer light and a bit fluffy, use self-raising flour.
Are Flatbreads Healthy?
In terms of calories, they are about the same as two slices of white bread, which is absolutely fine as part of a healthy and balanced diet.
Flatbreads are certainly healthier, and lower in fat than breads that have been enriched with butter.
You could try making flatbread with whole grain flour to make them healthier.
What Do You Eat Flatbreads With?
I typically make flatbreads to use as simple wraps with meat and salad. You can use them as you would sandwich bread, or as a base for a quick homemade pizza.
Thinner flatbreads, with plain flour, cooked a little longer so they are crispy are perfect for dipping in salsa or hummus, and thick fluffy flatbread can be an alternative to naan bread.
Eat Flatbreads With:
- Beef curry
- Tzatziki
- Wild Garlic Hummous
- Hummous with Peanut butter
- Carrot Hummous
- Other Sauces and Dips
- Greek Lamb
- Greek Wraps
Flatbreads
Ingredients
- Cooking Spray
- 300 g Self-raising flour (Plus extra to dust)
- 250 g Full-Fat Greek Yoghurt
- 1 teaspoon Baking Powder
Instructions
- Mix the flour, baking powder and yoghurt together in a bowl until they come together.
- Tip out onto a well-floured surface.
- Knead with your hands, just until you’ve got a smooth ball of dough.
- Separate the dough into 6 even balls.
- Re-flour your surface if needed.
- Carefully roll the balls of dough into rounds, around 2-3 mm thick.
- Generously mist a large frying pan with cooking spray (or use a splash of oil) and heat.
- Fry each flatbread on both sides for around 3 minutes, until lightly browned before placing on a wire rack to cool.
- Respray your pan for every flatbread.
Video
Notes
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
Ok, I just made these after seeing this post. I’m stuffed, totally stuffed. I followed the recipe exactly. When I raise any dough, I boil water in my microwave, leave it in, and place the dough in, in an oiled bowl. It’s a heavy dough. very dense. i used a scoop that gave me golf ball size pieces. Use lots of flour on the rolling surface and cover the roller. I roll and turn, and flip and turn and roll until I get a roughly round shape that is as thin as I can get it. I tried these using butter, bacon fat and olive oil. They are all good. Slightly different, more crisp or less, buttery and soft to white and powdery like tortillas can be. Double the amount and I am sure you can make a pita style flat bread for sandwiches. This is a great recipe to get kids interested in yeast breads. They will need help kneading both times. Try the different thicknesses, add ingredients as you choose, like sesame seed or fresh herbs. Dial it in and you have a simple, two hour, go to for friends and family. These will go with Mexican, Italian, Indian food perfectly.
Thanks Brian! I’m also stuffed, couldn’t stop eating them. Some great tips for alternatives there! I also think pitas would work well, and I use a similar recipe for naans