Easy Flatbread Recipe (No Yeast) are soft on the inside while crispy on the outside… so simple to make!
An incredibly easy flatbread recipe using a pinch of baking powder to get them to rise slightly without yeast. With a subtle (optional) kick of garlic, these flatbreads come out perfect every single time. Cook them with a light brushing of olive oil to make them soft and pliable without making them doughy.
Easy Flatbread Recipe
You’ll be so surprise at how EASY these flatbreads are to make. Fresh and warm homemade wraps straight out of the pan with the added bonus of being healthier than store bought wraps — no artificial preservatives. YYYYES. All you need is flour, baking powder, oil, butter, milk and garlic, THAT’S IT.
The ingredients used are similar to what you need for tortillas, but we are using milk instead of water, as the proteins in milk and butter tend to give us a soft bread. We also add baking powder to give us beautiful pockets of air while cooking.
Flatbreads are extremely versatile and perfect to go with absolutely anything!
HOW TO MAKE FLATBREADS
Who doesn’t love warm, soft, FRESH bread steaming out of a pan and filling their kitchens with that unmistakable, sweet-fresh-bread-smell? That irresistible aroma that draws you into a bakery is what drifts through your kitchen while these are cooking.
This recipe is so easy. Minimal ingredients… incredible texture and flavour. With all bread recipes, it’s all about that perfect soft texture on the inside.
- Start off with making your own dough, and once it’s all together, knead for a few minutes until it is smooth round ball. It doesn’t need much kneading — make sure it’s still a bit sticky, but smooth. You can do this in the same bowl you’ve mixed it in!
- Cover with cling wrap, let it rest for about 30 minutes, then divide into 6 equal parts for larger wraps, or 8 pieces for smaller-sized flatbreads.
- Divide dough into 6 equal pieces for larger wraps, or 8 pieces for smaller wraps.
- Working one piece at a time avoids your flatbreads from drying out!
- Fatten one piece out with the palms of your hands. Use a rolling pin to roll it to 2-3mm thick (about 1/8-inch).
Lightly grease a nonstick pan with a drizzle of olive oil, (about 1/2 teaspoon), over medium heat. Use a rolling pin to transfer dough into a preheated pan. Cook for about 2-3 minutes on each side, lightly pressing down with a spatula if it puffs up too much. You will see lovely small golden brown spots on both sides.
While one piece is cooking, roll the next piece out and repeat steps above, lightly greasing your pan with a drizzle of oil after each bread for best results.
HOW TO KEEP THEM SOFT
Line a plate with a clean tea towel. Stack cooked flatbreads on the towel once cooked, placing the warmest bread on the bottom of the pile as you go. Wrap them in the tea towel while cooking the rest — the moisture from the trapped steam helps keep them soft and warm.
I find placing the fresh, hot wraps on the bottom of the pile helps keep them pliable and avoids them from going hard or stiff in the open air.
To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil. Make them into Quesadillas, Taco’s, dip them into any curry or pasta or super saucy dish, like this one… and get ready to be mesmerised at how easy it is to make your own wraps at home!
Brush a small amount of oil onto them when they’ve just come out of the pan — the fried bread flavour is crazy! Or just leave them as they are. Either way is a win-win! I would say this is the ONLY flatbread recipe you’ll ever need, but…well, okay this is the only flatbread recipe you’ll ever need.
MORE BREAD RECIPES
ORIGINALLY POSTED JANUARY, 2016. POST UPDATED WITH NEW PHOTOS.
Easy to make flatbreads; soft on the inside while crispy on the outside, perfectly salted with a kick of garlic, using a mixture of butter and milk to make them soft and pliable. One of the best flatbread recipes you’ll ever try!
Prep: 10 mins
Cook: 15 mins
Resting Time: 30 mins
Total: 55 mins
Serves: 6 – 8 flatbreads
- 3 cups plain flour, plus extra for dusting — (10 1/2oz. or 300g)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons olive oil, (60ml) — plus extra for cooking
- 2 tablespoons melted butter (1oz. | 30g)
- 1 cup milk, (250ml)
- 1/2 teaspoon minced garlic, (or garlic powder)
Whisk flour, salt and baking powder together in a bowl. Make a well in the centre. Add oil, melted butter, garlic (if using) and 3/4 cup of milk. Mix with a wooden spoon until the milk just starts to absorb the flour and the dough starts to come together. Gradually add the remaining milk in small increments until dough is workable BUT still on the sticky side.
Knead for about 2 minutes until a soft, slightly sticky ball is formed (it doesn’t need long. If it gets too sticky, sprinkle with a small pinch of flour just so you can work it into a soft ball). Lightly spray with cooking oil spray. Cover bowl with plastic wrap or a plate and set aside to rest somewhere warm for at least 30 minutes.
Knead dough a few more times until smooth. You shouldn’t need any extra flour at this point to knead, as the oil from the dough will help you without usnig any extra flour.
Divide dough into 6 equal pieces for larger wraps, or 8 pieces for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to 2mm thick.
Lightly grease a nonstick pan with a drizzle of olive oil, about 1/2 teaspoon, over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
While one piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
Pile them up on a plate lined with a clean tea towel, placing the warmest bread on the bottom of the pile as you go. Wrap them in the tea towel to keep them warm and soft while cooking the remaining breads — the steam helps keep them soft.
To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.
Calories: 223kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g