QUICK NO YEAST FLATBREAD — This easy, delicious flatbread requires no yeast or rising. Fry it up in a skillet for wraps and sandwiches, or serve it as a side with almost any meal.
I was craving naan to go with an Indian meal I was preparing one evening, but I knew I didn’t have time for the required rising, and that’s when I discovered this Quick No Yeast Flatbread.
It was the perfect quick solution, and it was so fast and easy, I’ve made it many times since then.
My family said they couldn’t even tell the difference than this and my naan bread recipe with yeast. To be honest, I can tell the difference, and I do like the version with yeast better.
But this bread was incredibly good, and considering the savings in time and effort, it really is on par with a more complicated recipe.
I mean, whats not to love about soft, savory bread that’s fried in some olive oil until slightly crisp and golden on the outside, but tender on the inside?
The bread still puffs up a bit, and develops a few bubbles during cooking, thanks to the baking soda and powder in the dough.
I seasoned my bread with some salt and garlic powder. But there are so many possibilities for adding unique flavors to this bread.
Fresh minced garlic would be amazing, and so would a variety of fresh herbs. You can mix your seasoning right into the dough, or brush the cooked bread with olive oil and sprinkle on seasoning then.
Or, you could do what I did and do both! The flavor was amazing! Thankfully, knowing my family would love this, I doubled the batch. If you do have leftovers they’re great for wraps or mini pizzas the next day.
If you want to try making homemade naan or flatbread, this Quick No Yeast Flatbread is the perfect recipe to start with. You’re going to love it!
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Here’s what you’ll need to make Quick No Yeast Flatbread
- Baking soda
- Baking powder
- Spices: garlic powder, salt
- Olive oil
Quick No Yeast Flatbread
This easy, delicious flatbread requires no yeast or rising. Fry it up in a skillet for wraps and sandwiches, or serve it as a side with almost any meal.
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1 cup milk
- 2-3 tablespoons olive oil
- Garlic salt, for sprinkling on finished bread (optional)
- In a large bowl, combine flour, baking soda, baking powder, sugar, salt and garlic powder.
- Add milk and 1 tablespoon of oil to a small saucepan. Warm over medium heat for 3-5 minutes. Stir into flour mixture until small lumps form. Turn onto a floured surface and knead dough until soft and smooth (add more flour as needed). Let dough rest for about 5 minutes.
- Divide dough into 6 pieces. Roll or flatten each piece into a flat circle, about 1/4 inch thick.
- Add one tablespoons oil to a large skillet over medium-high heat. Cook flatbread until golden brown, about 2 minutes per side. Add additional oil to skillet as needed.
- Sprinkle finished flatbread with garlic salt or other seasonings, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 434mgCarbohydrates: 37gFiber: 1gSugar: 1gProtein: 6g
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Who Dished It Up First: Adapted from All Recipes
Thank you for sharing this recipe! My flatbread came out perfect and looked just like your photos. I followed the recipe exactly but topped them with some crushed garlic and cilantro after they were done. I was so pleased with how great they tasted. I served it with an Indian dish. I know will I be making this on regular basis.
Can you use almond milk?
I haven’t tried it, but I would think so.
I had to leave a review for this recipe as it turned out fantastic. I wanted to make a quick and easy flatbread and made this in no time at all. The bread was soft and so delicious
I did, it was delish !
I made this and it was absolutely amazing, i used the bread for a sandwitch thingy with chicken and hummus.
Is it all purpose flour or self raising flour?
These came out amazing! Thank you, great recipe, I’ll do a double batch next time
I tried it. It was great! Will definitely be using again. Next time, I will infuse the olive oil with garlic and some herbs!
I tried this recipe and not sure what I did wrong but the dough was really dry and crumbly. I followed the recipe exactly. I tried to soften with more milk but that made the dough really hard to the point where I couldn’t roll the dough without it breaking apart. I just threw it out and gave up. I guess I will stick with store bought
I threw this out. There isn’t enough liquid to make a dough. I added more, but the result did not rise at all. It was a greasy mess. Please fix the mistakes. My bad for following a recipe where knead was misspelled.
You should check your steps or techniques because if you had followed directions, there would have been more than enough liquid in this recipe to make a workable dough. 1:2 liquid to flour by volume is my standard for quick breads/biscuits/etc. Also, there shouldn’t be a rise period – this recipe does not use yeast. It’s a flat bread.
Honestly I never leave reviews but i just had to with this recipe! its came out great! I was making indian butter chicken and didn’t have time to make naan so I was looking for a quick flatbread recipe and came across this. I’M SO GLAD I DID! It was quick and came out really great. Easy to work with dough. I added some granulated onion and chopped up fresh cilantro. Thank you for sharing it!
this recipe turned out amazing and much exceeded my expectations for a no yeast flatbread! i added italian herbs into the dough, giving it a mediterranean flavor, resembling focaccia. i used almond milk instead of regular milk and it turned out perfectly fine.
This is a TERRIFIC recipe – it was very easy to put together and came out wonderfully on the first try – this from someone who has had limited past success with flatbreads!!
I have made this flatbread at least 10x now and my family and we all just love it. So easy, quick and delicious! Thank you!
1st time I used almond milk and forgot to heat it. Dough was sticker but ended up delicious. Next time I used milk and heated it but was out of AP flour so used self rising. It was still delicious. Before I turned dough over I brushed it with olive oil. For last few minutes I put sauce, jalapeños, and fresh mozzarella cheese balls on it . Covered it for a few minutes. Delicious! Must be fool proof
I made this tonight and I don’t know what happened,it was like thick pancake batter; i followed exactly, but maybe because my flour was cold? Also during a blizzard, so I don’t know, but I had to use at least another cup of flour and still was very sticky, so I made skillet biscuits lol.
0/0 would try this again. Followed the recipe to the T and it came out wet, gooey and impossible to cook.
Dry like a shortbread cracker. So if you use whole milk maybe 2 cups of milk? An extra teaspoon baking soda – scratch the whole recipe. I don’t know how anyone rated this well?
So I made this a few times before. I don’t drink milk so I always sub with water, but this time I forgot to warm it on the stove, I just added all of the ingredients in cold, and instead of kneading the dough I just mixed it until combined. They turned out so flakey and fluffy rather than doughy like usual. It’s honestly the most simple recipe I’ve ever tried, yet so delicious.
Worked out for me. Tastes nice; a little dense. I suspect my impatience for letting the dough sit, and my baking powder and soda being too old might have contributed to that. All the same, still came out flaky and soft and tasted good. I’m a masochist so I just crushed some fresh garlic crushed up with salt on top (I’m too impatient to make good toum…) and it worked great.