No Yeast Flatbread | This is the perfect easy flatbread recipe for a beginner bread maker. This no yeast flatbread relies on yogurt and baking powder to help it fluff up inside. No yeast means no rising time and no waiting around, so you can mix this dough, cook it, and serve it right away.
Too nervous to bake with yeast? Try this easy flatbread
Most bread recipes, flatbread, and pita bread recipes call for yeast. Yeast is what makes them rise. Yeast releases air when heated and that air gets trapped in the gluten strands of flour - this is what makes all those bubbles in your dough. It's a wonderful reaction and usually pretty easy to create. As long as your yeast is fresh and you use it with the correct temperature liquid, it'll work for you time and time again.
But what if you're out of yeast? Or don't have time to wait for the dough to rise before dinner? What if you're too nervous to try baking with yeast?
Then try this easy, tasty no yeast flatbread. No kneading dough for 10 minutes. No waiting around for dough to rise. Just mix it up, cook it and serve.
Is this better than a nice yeasted flatbread? In my opinion, no. It won't have that yeasty, bready flavor, BUT it does have good flavor, nice texture and it's quick. Plus it'll probably soak up a sauce or snuggle up next to some chickpea patties in a wrap so it's actually kind of perfect.
You can also brush this no yeast flatbread with olive oil or melted butter and a clove of garlic while it's still hot out of the frying pan to take it up a level.
Serve warm homemade flatbread with something yummy like Butter Chicken or Chickpea Curry and Brown Rice for the perfect date night at home dinner, or make a flatbread pizza like my Mediterranean flatbread pizza, or my Mexican street corn inspired flatbread pizza.
Ingredients for this recipe
- All purpose flour: Yep, old reliable here, plain flour does the job well.
- Plain Greek Yogurt: I buy this by the tub every week because we use so much of it. I prefer one with a high protein content and thick texture.
- Baking Powder: This reacts with the liquid in a recipe - once when it's combined with liquid and then again when it's heated. These types of recipe should be cooked right away.
- Salt: For flavor, every bread (every recipe?) needs this.
- I haven't tried any substitution here so I'm not sure if plain yogurt (not Greek yogurt) would work but I'm pretty sure it would. I think the ratio of yogurt to flour might change a bit though.
- I think whole wheat flour would work because I've used 25% whole wheat flour in yeasted flatbreads. I wouldn't use all whole wheat flour, I would mix it maybe 50-50 or 60-40 with all purpose flour. Whole wheat flour can be pretty dense.
- Gluten free flour should work too as we're not relying solely on gluten strands for structure, but again I haven't tested it. (I feel like I did once upon a time in my gluten free life though.)
- You need the baking powder and the salt.
- Feel free to try adding in spices, herbs, or even some shredded cheese.
EXPERT TIP: How to measure flour correctly: 1. Use a scale. 2. Alternatively, spoon flour into a measuring cup and then level with a knife. *Don't scoop the measuring cut into the flour. It will pack the flour down and you'll over measure it.
What to serve with this recipe
No Yeast Pita Bread
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- Mix together flour, baking powder and salt.
- Add yogurt and mix to form a ball. Add more flour if the dough is too sticky.
- Divide into six.
- Roll each portion into a flat pita shape.
- Pan fry in over medium heat, a few minutes per side until crispy golden brown spots form.
- Brush with butter, rub with a garlic clove, and scatter with fresh chopped parsley. (Optional)
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How to Make flatbread without yeast
To make the dough mix the dry ingredients together in a large mixing bowl. Add the yogurt and mix to combine. The dough will come together in a slightly tacky ball. Add extra flour if the dough is too sticky.
Divide dough into 6 pieces. Roll them out into discs.
Heat a frying pan over medium heat and add a flatbread. Cook on one side for a few minutes or until you achieve golden brown spots on it. Flip and do the same for the other side. Repeat for all flatbread.
Place cooked flatbreads in a stack, on top of foil and then wrapped with a dishtowel to keep warm until serving. Brush each side with butter and rub with a garlic clove and then scatter with fresh chopped parsley. Serve warm.
Check the video below the recipe card for a quick tutorial on how to roll and cook these flatbreads. This shows another flatbread I was working on with 25% whole wheat flour, but the idea is exactly the same.