Flatbread (No Yeast)
This easy and soft Flatbread recipe without yeast can be cooked in an air fryer or skillet. These unleavened flatbreads are made with flour, water, yogurt, oil and salt.
Servings: 8
Calories: 203kcal
Equipment
- Air fryer or skillet or frying pan
Ingredients
- 2½ cups All purpose flour divided, 2 tbsp for dusting.
- ¾ tsp salt
- ½ cup water or more when needed
- ¾ cup yogurt substitute milk
- 1 tbsp olive oil
For cooking
- 2 tbsp olive oil or butter
Instructions
- Combine flour and salt in a medium-sized bowl. Add water and yogurt, mix to combine then add olive oil.
- Transfer on a floured surface and knead until smooth for about 3 to 5 minutes.
- Shape into a ball or roll into a long log. Divide and cut into 8 pieces, then roll each dough into balls.
- Cover with a mixing bowl or tea towel to avoid drying out. Let it rest for 20 minutes.
- Flatten the dough into rounds with a rolling pin to roll out into 8". About 2 to 3 mm thick.
- Skillet Flatbread. Heat the skillet and brush with oil or melt butter. Place one flattened round dough and cook for about 1 to 2 minutes per side on high heat. Cook while pressing with a spatula, and flip when puffy. It's cooked when puffs up and has a golden spot.
- Air fryer Flatbread. Preheat the air fryer to 400°F. Place the flattened round dough in a greased baking pan and cook at 375°F to 400°F for 1 to 1-½ minutes per side or until it puffs up. Air fryer temperature may vary.
- Optional-Brush the cooked flatbreads with butter or olive if desired.
- Stack the cooked flatbreads and wrap them with a tea towel to keep them warm and moist.
Video
Notes
This Flatbread recipe is a bit chewier than the leavened flatbreads or tortillas.
Cooking in higher heat and longer in a skillet or air fryer may result in the flatbread drying out or crispier crust, and may not be as pliable to make a wrap. If that happens, brush with melted butter or olive oil to moisten the surface of the flatbread.
Air fryer temperature by brand may vary.
Storing: The kneaded dough can store in the refrigerator for up to 3 days in a sealed container. The cooked flatbreads freeze well and can store in a sealed container for up to 3 months.
Nutrition
Calories: 203kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 230mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg