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No Yeast Flatbreads
These no yeast flatbreads are soft, quick and easy to make with pantry staples: no proving or waiting needed! Cooked in a pan in under 10 minutes, they’re perfect with curries, soups, dips, or for wrapping around grilled meats and veggies. Add garlic, herbs, or cheese to make them your own. This simple flatbread recipe will become a go-to for busy weeknights when you need a dippable, carby side.
Ingredients
- 4 cups plain all-purpose flour (Note 1)
- 1 teaspoon salt
- pinch baking powder
- 1½ cups milk (Note 2)
- 7 tablespoons butter (Note 3)
- 1 teaspoon oil (Note 6)
Instructions
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Add the flour, salt, and baking powder to a mixing bowl.4 cups plain all-purpose flour1 teaspoon saltpinch baking powder
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Add the butter and milk to a small saucepan or microwave-safe jug. Gently heat the milk until the butter is just melted-(no need to boil it!) 1½ cups milk7 tablespoons butter
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Pour the warm butter-milk mixture into the dry ingredients and stir everything together until it starts to come together into a dough.
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Dust your work surface with a little flour and knead the dough for 2-3 minutes, just until the dough feels smooth and soft. If the dough feels too sticky, add a touch more flour as needed (see note 4).
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Wrap the dough ball in plastic wrap or cover it with a clean towel and let it rest at room temperature for 30-45 minutes (This helps relax the dough and makes it easier to roll out.)
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After resting, cut the dough into 8 equal pieces and roll each one into a ball. Lightly flour your work surface again and roll each ball out into a round 2-3mm thick. (Note 4)
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Place a non-stick frying pan over high heat. (Add oil if wanted – Note 5).
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Let it get nice and hot before you start cooking. (Use a slightly lower heat if you are using oil.)
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Pop one dough round into the hot pan. It should start to puff up as it cooks. Cook for about 1 minute, then flip and cook the other side for 45 seconds to 1 minute. (Note 6)
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As each flatbread finishes cooking, stack them on a plate and wrap them in a clean tea towel. This helps keep them warm and soft while you cook the rest.
Notes
- Regular flour works perfectly here; no need for bread flour. You can also use whole wheat flour or a mixture of the two.
- I usually use full-fat milk for these, but recently I tried with 2% and the recipe worked well. So use what you have available.
- I usually have salted butter on hand. But you can use unsalted. You can also substitute the butter for olive oil.
- Only add flour is really needed. The more flour you add, the tougher the flatbreads will be. A soft dough gives a softer bread.
- If you want to serve these for dipping, you can leave them thicker. They will need to cook longer.
- If you use them as a wrap, you don’t need oil when you cook the flatbreads. But if you want them for curry (instead of Paratha), they are delicious when cooked in some oil or butter. (but they don’t need to be)
- Don’t overcook the flatbread; this can cause it to be tough and also to crack when folded or rolled.
- Recipe adapted from Jo Cooks and Julie Goodwin.
Nutrition
Calories: 348kcalCarbohydrates: 51gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 32mgSodium: 394mgPotassium: 140mgFiber: 2gSugar: 2gVitamin A: 387IUCalcium: 70mgIron: 3mg
Nutrition is per serving
