Easy Garlic 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 mixture of Greek yogurt to get them to rise with NO YEAST!With a subtle 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 Garlic 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 without any added artificial preservatives. YYYYES. All you need is flour, baking powder, greek yogurt, milk and garlic — fresh or powdered. THAT’S IT!
Have them dipped in our incredible Chicken Tikka Masala, dunk them in Soup or Beef Stew, OR wrap up some shredded roasted chicken and salad! 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 8 equal parts for larger wraps, or 8 pieces for smaller-sized flatbreads.
- Roll each piece into balls.
- Flatten each ball and roll them out into shape. They don’t need to be perfect. I love the rustic look of freshly made wraps!
Use a rolling pin to transfer them into a hot pan lightly greased with oil and watch them bubble up! Cook each for about 2 minutes each side, lightly pressing down if it puffs up too much. You will see small golden brown spots on both sides.
KEEP THEM SOFT
Stack cooked flatbread on a plate wrap with a tea towel to keep warm — the moisture from the warm trapped steam helps keep them soft.
Serve with whatever your heart desires. 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!
I love to 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 brag about how this is the ONLY flatbread recipe you’ll ever need, but…well, okay this is the only flatbread recipe you’ll ever need.
ORIGINALLY POSTED JANUARY 16, 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 Greek yogurt and olive oil to make them perfectly pliable. One of the best flatbread recipes you’ll ever try!
Weight Watchers Smart Points: 4 per flatbread
Prep: 10 mins
Cook: 15 mins
Resting Time: 30 mins
Total: 55 mins
Serves: 8 flatbreads
- 3 cups plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup plain Greek yogurt full fat Greek yogurt
- 1 teaspoon minced garlic, (or garlic powder)
- 1/2 cup milk, plus 2 tablespoons extra if needed
- 2 tablespoons olive oil, for cooking
Whisk flour, baking powder and salt together in a bowl. Make a well in the centre. Add the yogurt, garlic and 1/2 cup of the milk. Mix until the yogurt starts to absorb the flour, and the dough starts to come together. Use your hands if you need too. (Gradually add the extra milk only IF the dough is too dry. You want your dough to be 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). 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.
Dust a clean work bench with a light coating of flour. Knead it a few more times using a little extra flour if it’s too sticky, until smooth.
Divide dough in half, then divide each half in 4 equal-sized pieces (you will have 8 pieces in total). Roll the pieces into balls; flatten them out with the palms of your hands, then use a rolling pin to roll each piece 2mm thick.
Lightly grease a nonstick pan with some of the olive oil over medium heat. Cook one piece for 2 minutes on one side. Lightly brush the top over with oil/butter again before flipping. Cook until golden. Repeat with remaining dough.
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