Easy 30 Minute Flatbread
Warm, soft, and drizzled with garlicky-herby oil, Easy 30 Minute Flatbread is beckoning you right now. No yeast, no kneading, and no proofing. No kidding!
Say buh-bye to store bought flatbread.
What is Flatbread
Flatbread is an unleavened bread traditionally requires just a few ingredients like flour, salt, and liquid. It is a staple in many cuisines all over the world. Think pita, naan, roti, lavash, focaccia, and tortillas; all breads that are vertically challenged.
Baking powder, yogurt, or a small amount of yeast can be added to some types of flatbread to give them an airier texture. But these are simple breads that are easy to make and come together quickly. So they are PERFECT for weeknight dinners.
How to eat them? Dunked in stews, soups, and saucy dishes. Wrapped around grilled meats and vegetables. As an appetizer with dips and hummus. Or by themselves slathered in butter or oil. Delicious!
These flatbreads are especially good with Za'atar Chicken with Green Lentils, Israeli Salad with Chickpeas, and Easy Vegan Hummus!
Lessons Learned
- Depending on the brand of Greek yogurt you purchase, you will need to adjust the amount used in the dough. Some yogurts are more liquidy and some are less so.
- After stirring in the yogurt, I use my hands to help the ingredients come together. It is a wetter softer dough, so don’t overmix.
- Yes, freeze them! Cook the flatbreads, cool completely, then put in a Ziploc freezer bag. Lay them flat in the freezer.
Hat Tips
Many thanks to Donna Hay for the no fuss flatbread recipe.
Easy 30 Minute Flatbread
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 flatbreads
Ingredients
Dough:
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 ¼ to 1 ½ cups plain unsweetened Greek yogurt
- ¼ cup olive oil, for brushing
Drizzling oil:
- ½ Tbsp minced garlic
- 2 Tbsp finely chopped flat-leaf parsley
- ⅓ cup olive oil
Instructions
- Tip the flour, baking powder, and salt into a medium bowl and whisk together. Dump in 1 ¼ cups of the yogurt and stir until combined. Add the remaining ¼ cup of yogurt if the dough seems too dry. Be sure there are no dry pockets of flour.
- Liberally flour a flat surface. Divide the dough into 6 equal pieces and roll each piece into a ball. Dust each piece with flour. Use a rolling pin to roll each ball into a flat round, about 6 or 7 inches across.
- Heat a skillet over medium-high to high heat. Once the skillet is hot, brush one side of a flatbread with olive oil and place it oil-side down in the pan. As it cooks for 45 seconds to 1 minute, brush the top with oil, then flip and cook the other side. Both sides should be brown and charred in places. Remove to a plate or wire rack and cover with a tea towel to keep warm. Repeat with the remaining flatbreads.
- Make the drizzling oil by stirring together the garlic, parsley, and oil in a small bowl. Brush the oil over the warm flatbread and serve.
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