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No Yeast Flatbread

Quick, soft flatbreads made without yeast using pantry-staple ingredients.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Servings: 8 flatbreads

Ingredients

  • 4 cups plain all-purpose flour (Note 1)
  • 1 teaspoon salt
  • pinch baking powder
  • 1.5 cups milk (Note 2)
  • 7 tablespoons butter (Note 3)
  • 1 teaspoon oil (Note 6)

Instructions

  • In a mixing bowl, combine the flour, salt, and a pinch of baking powder and whisk briefly to distribute.
  • Heat the milk and butter together in a small saucepan or microwave-safe jug until the butter just melts; do not boil.
  • Pour the warm butter-milk mixture into the dry ingredients and stir until a rough dough forms.
  • Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth and soft, adding a little flour only if the dough is too sticky.
  • Cover the dough with plastic wrap or a clean towel and let it rest at room temperature for 30–45 minutes to relax.
  • Divide the rested dough into 8 equal pieces and roll each into a ball, then roll each ball into a round about 2–3 mm thick on a lightly floured surface.
  • Heat a non-stick frying pan over high heat until very hot; if using oil, reduce the heat slightly once the oil is in the pan.
  • Cook one dough round in the hot pan until it puffs and the underside has golden spots, about 1 minute, then flip and cook the other side 45 seconds to 1 minute.
  • Stack finished flatbreads on a plate and wrap them in a clean tea towel to keep them soft while you cook the rest.

Equipment

  • Mixing Bowl
  • small saucepan or microwave-safe jug
  • Measuring cups and spoons
  • Rolling Pin
  • non-stick frying pan or skillet
  • kitchen towel or plastic wrap

Notes

  • Regular all-purpose flour works fine; bread flour is not necessary.
  • Use any milk you have; full-fat gives a richer result.
  • Salted or unsalted butter both work, or substitute olive oil if preferred.
  • Add flour only as needed; too much makes the flatbreads tough.
  • Thicker rounds take longer to cook and are better for dipping.
  • Do not overcook, as this can make the flatbreads tough and prone to cracking.