Here is a flatbread recipe — simple, soft, and versatile. This version is made without yeast, so it’s quick and easy to prepare.
🫓 Basic Soft Flatbread Recipe (No Yeast)
📌 Ingredients (Makes 6-8 flatbreads)
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2 cups (250g) all-purpose flour
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3/4 cup (180ml) plain yogurt (or Greek yogurt — see notes)
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1/4 cup (60ml) warm water
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1 tbsp olive oil (plus more for cooking)
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1 tsp salt
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1/2 tsp baking powder
👩🍳 Instructions
1. Mix Dry Ingredients
In a large mixing bowl:
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Combine the flour, baking powder, and salt.
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Whisk to distribute everything evenly.
2. Add Wet Ingredients
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Add the yogurt and olive oil.
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Mix using a spoon or your hands until crumbly.
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Gradually add the warm water while mixing until a rough dough forms.
🔎 Tip: Add water slowly — you may not need the full 1/4 cup or you might need a bit more, depending on the flour and yogurt moisture.
3. Knead the Dough
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Turn the dough out onto a lightly floured surface.
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Knead for 3–5 minutes until smooth and elastic.
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If it’s sticky, dust with a little flour.
4. Rest the Dough
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Place dough in a bowl and cover with a damp cloth or plastic wrap.
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Let it rest for 20–30 minutes at room temperature (optional, but helps gluten relax for better rolling).
5. Divide and Roll
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Divide into 6 to 8 equal portions.
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Roll each ball into a thin circle or oval (about 1/8 inch thick) using a rolling pin.
🌀 Note: Don’t worry about perfect shapes — rustic is good!
6. Cook the Flatbreads
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Heat a cast iron skillet or nonstick pan over medium-high heat until hot.
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Brush one side of the flatbread with a little oil, place oiled side down in the pan.
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Cook for 1–2 minutes until bubbles form and bottom has golden spots.
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Flip and cook the other side for 1–2 more minutes.
🔥 They should puff a little and get charred spots, like naan or pita.
7. Serve
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Keep warm in a clean kitchen towel.
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Serve warm with curries, dips, wraps, or spreads.
📝 Notes & Variations
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No yogurt? Use milk + a squeeze of lemon juice (let it sit for 5–10 min to sour).
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Flavor twist: Add garlic powder, chopped herbs, or cumin to the dough.
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Storage: Keeps in the fridge for up to 3 days. Reheat in a hot skillet.
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Freezing: Layer between parchment, freeze flat. Reheat from frozen in a hot pan.