No yeast is needed to make this 20-minute Basic Flatbread recipe. Quick, delicious and foolproof!
Flatbreads are made by many cultures all over the world. Mexican tortillas, Indian naan and Greek pita bread are all different types of flatbread. They are ideal for serving with dips and curries or using to make wraps filled with seasoned meat and vegetables. They are truly versatile and great to have on hand for everyday use.
This recipe uses common ingredients that you probably already have on hand in the kitchen. Since no yeast is required, you don’t need to worry if the milk is the right temperature, or if the yeast is activating, or if the dough has doubled in size. All you do is mix the ingredients together to form a dough, divide it into pieces, roll the pieces out and pan-fry them. The result is warm, tender, and satisfying flatbread that you can enjoy with anything you like.
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- ¾ cup low-fat milk
- ¼ cup butter
- 2 cups all-purpose flour
- ½ tsp salt
- 2 tablespoons olive oil
- Optional: chopped fresh parsley, for garnishing
- Combine milk and butter in a small bowl. Warm in the microwave for 1 to 1 ½ minutes on high heat or until butter is melted. Stir to combine and set aside.
- Combine flour and salt in a large mixing bowl. Pour in milk mixture and mix until a soft dough forms.
- Turn the dough out onto a floured surface and knead a few times.
- Divide the dough into 4 equal pieces. Roll each piece out into thin circles on a floured surface.
- Heat ½ tablespoon of oil in a frying pan set over medium heat. When the oil is hot, add one piece of flatbread to the pan.
- Cook for 1 minute or until the bread begins to bubble up. Flip with a spatula and cook the other side for another minute. Press down on the bread with the spatula if it puffs up. Cook until edges of bread are golden and small brown spots appear on both sides. Remove from pan and set aside.
- Add another ½ tablespoon of oil to the pan and cook the next piece of flatbread. Repeat until all pieces have been cooked. Serve sprinkled with chopped fresh parsley, if using.
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