This no-yeast flatbread recipe is for quick and easy homemade flatbreads you can whip up on the stovetop. There are only 4 ingredients, so it's the perfect recipe to make bread from scratch. You can fold, wrap, or dip them - this flatbread is incredibly versatile.
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Instructions
Add the ¾ cup milk and 3 ½ tablespoon butter to a saucepan (or microwave-safe bowl) and heat just until the butter melts.
In a medium-sized mixing bowl, combine the milk with the butter, the 2 cups all-purpose flour, and the ½ teaspoon salt.
Dust a flat work surface with flour and knead the dough for just a few minutes until smooth.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Dust your work surface with flour again and unwrap the dough. Slice it into 6 even pieces. Roll each piece into a ball, then roll each ball out into an 8-inch round about 3mm thick.
Heat a non-stick skillet over high heat. Once hot, place one round of dough in the pan and cook for 1-1 ½ minutes (the flatbread will puff up).
Check the underside. If it is nicely golden, flip and cook the other side for 45 seconds to 1 minute until equally golden (the flatbread will puff up again).
Transfer the cooked flatbread to a plate and cover it with a kitchen towel to keep it warm as you repeat the process with the remaining rounds of dough. Serve as soon as they are ready.
Notes
It shouldn't take much kneading to get your dough to a good consistency. Once it's free of lumps, it is ready to go!
If your dough seems too sticky, add a little more flour.
You can brush the flatbreads with melted butter or spritz them with olive oil for a little added flavor.
If you need a version that is dairy free, swap the milk for almond milk. To make your flatbreads vegan-friendly, use almond milk and swap the butter for olive oil.
To store: The dough can be refrigerated for up to 3 days. I like to slice it into rounds and wrap each round in plastic wrap so they are ready to grab and go! The flatbread can be kept in a sealed Ziploc bag at room temperature for up to 3 days or refrigerated for up to 5 days.
To freeze: Let the flatbreads cool completely, then wrap them in plastic wrap or foil and place them in a heavy-duty freezer bag. If needed, you can put parchment paper between them to keep them from sticking. Freeze for up to 3 months and place them on the counter to thaw.