Flatbread Recipe No Yeast | Two Ingredients (How to make Flat Bread) | TheoCooks (2024)

14th December 2015

Flatbread recipes have been around for thousands of years and usually consists of two ingredients; flour and water.

This flatbread recipe no yeast is fundamentally just two ingredients (give or take..) using only yogurt and flour and is ridiculously easy to make.

I can take absolutely zero credit for this flatbread recipebut it is damn good and well worth having in your repertoire. I use these flatbreads for quite a few different recipes…

Try my 5 minute lamb flatbreads

One of the things I like about this easy flatbread recipe no yeast is that itworks to a ratio – the same weight of yogurt to flour.

1 cup flour = 1/2 cup yogurt (or just over half cup yogurt).

Or basically whatever vessel you use, use a whole one for flour and just over half the same vessel of yogurt.

What is also cool about this flatbread recipe is it gives you a blank canvass to work from; you can literally add any flavours you want to it; garlic and herbs, chilli, sun-dried tomatoes, minced meat topping or wrap my favourite chicken gyros in them!

Fancy a dip? Make my Greek eggplant dip recipe – melitzanosalata.

So here goes, my no yeast flat bread recipe courtesy of a thousand other bloggers, chefs andmumsthat have created this one before me. Note: as you can see I’ve added a couple of other ingredients but fundamentally you could just use yoghurt and flour.

My flatbread recipe no yeast is the perfect kid friendly recipe. Having three kids to constantly feed and entertain it’s great to have some recipes that do both.

Flatbread Recipe no Yeast

Ingredients – makes 6 (six-inch diameter or 3 large ones):

1 cup/150g/250ml plain flour

1/2 cup (just over)/150g Greek Yoghurt.

2 tbs olive oil

Pinch of salt

Method:

1. Mix all the ingredients together, then dust a work surface with some flour and give it a quick kneed – it doesn’t take much and is a very soft dough. If it’s too dry add a dash of water, too wet a dusting of flour.
2. Once you have a nice soft dough that is fully combined, wrap it in clingfilm and rest for 20 minutes. Realistically speaking I quite often just make a cup of tea and then crack on!
3. Cut a golf ball size off the dough, dust your work surface and flatten with your hand. Then using a rolling-pin roughly roll out to about 1/2 cm thick. You’ll want to roll it a bit, turn it over, dust it s little and roll again. Continue until quite thin. It won’t be round or pretty but in its own idiosyncratic way it will be beautiful.
4. Put a splash of olive oil or a dollop of butter in a pan and on a medium heat lay your flatbread in the pan, cook for a couple of minutes and then turn over for another couple of minutes.

If it’s started to go golden then your timing is right – if it’s black you left it too long.
And you’re done! You can keep them warm by wrapping in foil or just cook and eat.

These no yeast flatbreads are perfect on their own and even better to wrap up my souvlaki or my chicken gyros!