Soft and pliable No Yeast Flatbread uses simple ingredients and is ready to eat in less than 15 minutes. This thick and fluffy bread is totally vegan, yeast-free, and delicious!
Making bread without yeast is convenient, quick, easy, and delicious. My No Yeast Flatbread comes together in a flash and clean up is a breeze, just like my No Yeast White Bread and my Vegan Soda Bread. All you need are simple ingredients like flour, baking soda, baking powder, a little sugar, and salt.
Recipe Video
With a little dairy-free milk and the optional oil, these easy flatbreads turn out soft, fluffy, pliable, and so flavourful.
Use them for almost anything you can imagine. They are so handy when you need bread fast and amazing dipped in curry hummus or beet hummus. Within 15 minutes you can be tucking into them!
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Add-ins and flavour-boosters are more than welcome in this recipe. I’ve included lots of suggestions so you can enjoy flatbread quickly and in any flavour you wish.
Check out that fluff:
Ingredients
Effortless yeast free flatbread comes together in only one bowl and uses easy ingredients. No fancy equipment required!
Here's what you need:
And a few notes on those ingredients:
- All-purpose flour - This will give the bread the lightest and softest texture. You could also use a blend of 50% whole wheat and 50% all-purpose flour to make them a little healthier if you want to.
- White sugar - Because the bread is made so quickly, the dough doesn’t have much time to develop flavour like a traditional yeasted flatbread would. A tiny bit of white or cane sugar really gives it the boost it needs.
- Oil - Any good olive or vegetable oil, or use melted vegan butter. The flatbread will still turn out well without it if you want to keep them oil-free.
How to make yeast-free flatbread
Let’s go! Easy homemade vegan and yeast-free flatbread is only a few steps away:
Step 1 - Mix the dry ingredients together in a large bowl.
Step 2 - Gently mix in the oil and enough milk to make a tacky dough.
Step 3 - Knead a few times in the bowl until it turns into a smoothish ball.
Step 4 - On a clean and lightly floured surface, cut the dough into 4 equal-sized pieces.
Step 5 - Roll each one out to form a circle or teardrop shape. It doesn’t need to be perfect!
Step 6 - Heat up a griddle, frying pan, or skillet, brush one side of the flatbread with (optional) oil and cook oil-side down in the pan.
Step 7 - Once it’s in the pan, don't be surprised if a bubble or two forms. That's ok and they will disappear when you flip it. Brush the top with oil when it's in the pan. Cook for a couple of minutes or until golden, then flip. The other side won't need to cook for quite as long. You’ll know the flatbread is ready when it’s golden brown with dark spots or lines if you use a griddle.
And there you have it. Perfect no yeast flatbread!
Success Tips
- You might not need all of the milk for the dough. Just use enough to bring it together to form a smooth, slightly tacky but not sticky dough.
- Make sure your pan/griddle is really hot.
- Use a digital scale to weigh the flour so you get exactly the right amount.
- Transfer the cooked flatbreads to a clean dish towel right from the pan. This will keep them warm and soft until each one has finished cooking.
- Don’t replace the all-purpose flour with more than 50% whole wheat flour. Too much and it will make the bread too dense.
- This recipe hasn't been tested gluten-free or with any other flour.
Variations
- Add chopped fresh garlic or herbs to the dough when you mix it or brush with vegan garlic butter before cooking.
- Use them to make vegan beavertails. When they’re done cooking, brush on some melted vegan butter and sprinkle with a generous amount of cinnamon sugar. Do it! ... So good!
- Make a quick pizza! Roll the dough out and top it with your favourite pizza toppings. Bake at 400°F (200°C) for about 15 to 20 minutes or until nice and puffy and cooked through.
- Feeling brave? Follow my easy flatbread recipe to test your skills at baking with yeast.
How to serve
The yeast-free flatbread is perfect for serving in so many ways. You can enjoy them with:
- dips like beet hummus
- with spicy roasted caulflower and curry hummus
- vegetable pate
- On a platter at parties and buffets
- kofta and kebabs
- falafel
- salads
- instead of naan bread with curries and dal,
- soups
- as a pita bread replacement
- for wraps and sandwiches
- a spread of vegan cheese (like vegan ricotta or vegan cream cheese) then topped with fresh arugula and tomatoes
- Use cooked flatbread to make a super-quick pizza for lunch!
Storage, freezing, and reheating tips
Once the flatbread has cooled, transfer them to an airtight container or plastic bag. They’ll stay fresh for 2 to 3 days. You could also keep them in the freezer for up to 3 months.
To reheat flatbread, preheat your oven to 400° F (200°C). Place them on a baking tray and sprinkle the tops with a very small amount of water. Let them warm in the oven for 3 to 4 minutes. They can also be reheated in a skillet over medium heat for about 90 seconds on each side.
Hungry for more easy bread recipes?
Making bread doesn’t have to be scary. Try out these recipes to boost your confidence:
- Yeast-Free Spelt Bread
- No Yeast Seed Bread
- Whole Wheat Bread
- No Knead Focaccia
- Sourdough Starter
- No Knead Sourdough Bread
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
📖 Recipe
No Yeast Flatbread
Author:Ingredients
- 250 grams / 2 cups all-purpose flour (plain flour in the UK)
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda in the UK)
- 1 teaspoon fine salt
- 1 teaspoon white or cane sugar
- 2 tablespoons liquid oil or melted vegan butter (OPTIONAL) , (plus a bit more for brushing the flatbreads before cooking)
- 240 mls / 1 cup non-dairy milk , unsweetened and unflavoured
INSTRUCTIONS
- To a large bowl add the flour, baking powder, baking soda, salt and sugar. Mix them to combine.
- Add the optional oil to the bowl along with about ¾ of the milk. Mix well, then gradually add the remaining milk until a slightly tacky (not sticky) dough is formed. You might not need all of the milk. I start off mixing with a spoon then use a clean hand to bring it together.
- Give it a little knead together a few times in the bowl to bring it together into a smooth ball.
- Transfer the dough to a lightly floured surface and cut into 4 evenly sized pieces. Shape each one into a neat-ish ball, sprinkle the top with a little flour and roll out in a rough circle shape about ¼ inch thick. Sprinkle the top with a little more flour as you go if the rolling pin starts to stick.
- Heat a griddle, frying pan or skillet over medium-high heat. Pour a little oil (or melted vegan butter) in a small bowl and have it handy with a brush.
- When the pan is really hot, brush the top of one of the flatbreads with a light coat of the oil/butter (or more than one if they will fit in the pan together) and carefully lift and place oil side down in the pan. As soon as it's in the pan brush the top with some more oil ready for when you flip it. Let the flatbread cook for about 3 minutes or until well coloured with dark brown spots underneath. Then flip and cook the other side for about 2 minutes or until nicely coloured.
- Remove from the pan and wrap in a clean dish towel to keep nice and soft while you cook the remaining flatbreads. Enjoy warm or at room temperature.
NOTES
- You might not need all of the milk for the dough. Just use enough to bring it together to form a smooth, slightly tacky but not sticky dough.
- Make sure your pan/griddle is really hot.
- Use a digital scale to weigh the flour so you get exactly the right amount.
- Transfer the cooked flatbreads to a clean dish towel right from the pan. This will keep them warm and soft until each one has finished cooking.
- Don’t replace the all-purpose flour with more than 50% whole wheat flour. Too much and it will make the bread too dense.
- This recipe hasn't been tested gluten-free or with any other flour.
Storage - Once cool, transfer to an airtight container or plastic bag and keep for 2 to 3 days. They also freeze well for up to 3 months.
Reheating - Preheat oven to 400° F (200°C). Place flatbreads on a baking tray and sprinkle the top of the flatbread with a very light sprinkle of water. Let warm through in the oven for 3 to 4 minutes. They can also be reheated in a skillet over medium heat for about 90 seconds on each side.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Jen says
These are easy, quick and delicious. If you manage to have any leftover, they're great reheated. Definitely a keeper!!!
Patricia G says
Haven't tried this yet, but will soon, as it looks great, and the comments confirm it. One thing about frying/cooking it - I have an non-stick electric frying pan that I use with no oil for your various pancakes to good success, so I think I will try the flatbread in that - may be a helpful tip for anyone wanting to minimize oil use/consumption.
Tasha says
Just tried these out today because I fancied some flatbread. It was as quick and simple as it seems. I halved the recipe as I'm just cooking for myself and it worked a charm. Definitely bookmarking this one.
Samantha says
Worked like a charm, even with white whole wheat flour!
Lidia Rosas says
Easy and tasty! Good combination with beans. Even coffee lol 😂 at least I liked it
Adrienne Portia Stocks says
I made these instead of my usual vegan naan recipe. So easy and quick to do - I did intend to take a photo but forgot :) As there were three of us for dinner, I made 6 smaller ones so there would be no fighting! Defo a keeper recipe. We had them with an amazing daal, cauliflower curry and vegetable pakoras but I think they would go with anything. Thanks Mel
A Virtual Vegan says
I'm really pleased you all enjoyed them Adrienne and thanks so much for stopping by to leave a review/rating. It's much appreciated!
Daniel Hostetler says
Wow! This was really good. I skipped going to the Wal*Mart to get a loaf of French bread and decided to make your recipe. I added garlic powder, oregano and basil to the dry mix and...voila! Instant Italian bread to go with the spaghetti.
Thank you. You're so precious
A Virtual Vegan says
That sounds delicious. I'm really pleased you enjoyed it and thank you for coming back to leave a review/rating. It's much appreciated!
Joanie says
Hi Mel - I used half spelt and half oat flour and 1 tsp of ground rosemary. I let the dough sit in the oven (with oven light on) for 4 hours then rolled them into flatbreads. Your recipe is amazingly delicious but simple! I forgot and left the 2nd two on the griddle too long and they became the best crackers ever! What is the type of griddle you used with the lines? Thanks for all your hard work in providing these delicious recipes.
A Virtual Vegan says
Glad you were able to adapt the recipe to suit your needs. I use this cast iron griddle/grill. The grill side gives them the nice lines. https://amzn.to/2MAZtqa
Brooke says
I can’t seem to find the exact measurements needed for each ingredient.. thanks!
A Virtual Vegan says
They are all there in the recipe card at the end of the post. There's a skip to recipe button at the top of the page.
Bea says
Hi Melanie - I really appreciate the section where you explain what each ingredient does in the recipe. For someone like me who is hesitant about cooking from scratch, this information is so useful. I haven’t tried this no yeast flatbread ... yet. You make it seem so easy that I will give it a go! Really enjoy your recipes and blog.
A Virtual Vegan says
Thank you Bea. I'm really pleased you find the info useful and I hope you enjoy the flatbreads when you give them a try. They really are super easy and I know you'll be fine! My assistant will be making a video for this recipe next month too so if you haven't already tried it by then it might be helpful.