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Quick Flatbreads

With no yeast in these easy flatbread, there's no kneading and no waiting for the dough to rise. Just rest the dough for fifteen minutes and you're ready to roll out and cook.

Course Bread
Cuisine Middle Eastern, World
Keyword quick, no yeast bread
Prep Time 14 minutes
Cook Time 16 minutes
Resting the dough 15 minutes
Total Time 45 minutes
Servings 4 flatbreads (other amounts given in Recipe Notes below)
Author Moorlands Eater

Ingredients

  • 180 g plain flour
  • 1 level tsp baking powder
  • 1 large pinch salt
  • 100 ml cold water
  • 1 tbsp olive oil

For cooking the flatbreads

  • 1 tbsp olive oil
  • 10 g butter can be replaced with more olive oil

Instructions

  1. In a mixing bowl, stir together the flour, baking powder and salt.

    Make a well in the middle then pour in the water and olive oil.

    Stir with a rubber spatula to start bringing it together into a dough, then switch to your hands.

    Transfer to a worksurface (you shouldn't need any extra flour) and fold over itself a few times to bring it into a ball.

    Put the dough back into the bowl, cover, and leave to rest for 15 minutes.

  2. Divide the dough into 4 equal pieces and shape each one into a ball.

  3. On a very lightly floured surface, roll each ball into a circle 18-19 cm in diameter: try not to add too much flour as this can make the flatbreads hard.

  4. If using the butter as well as the olive oil: put both into a small saucepan or microwave safe bowl and heat on the hob or in the microwave until the butter melts.

    If using olive oil only: put into a small dish that fits a pastry brush.

    Set aside.

  5. Put a non-stick pan 18-19 in diameter over medium-high heat.

    When it's hot, brush over a generous amount of olive oil/butter.

    While the fat is sizzling, put the first circle of dough into the pan.

    Cook for 1-2 minutes: bubbles should appear on the top surface and underneath should be golden with darker brown patches.

    Note: the first flatbread may not bubble up as much and may take longer than subsequent ones.

  6. Using a spatula, lift the flatbread out of the pan and brush the surface of the pan again with olive oil/butter.

    Flip the flatbread back into the pan to cook the other side (1-2 min).

  7. When the first flatbread is done, wrap it in a clean tea towel to keep warm and soft.

    Repeat the process with the remaining flatbreads, brushing with olive oil/butter as above.

  8. Flatbreads will keep for 2-3 days.

    Reheat in foil in a low oven, or for a few seconds each in a microwave.

    Can be frozen. Defrost then reheat as above.

Recipe Notes

Make as many or as few flatbreads as you like by using this formula for 1 flatbread and multiplying it by however many you want to make: 45 g plain flour + 0.25 level tsp baking powder + small pinch of salt + 25 ml cold water + 0.25 tbsp olive oil.

For 6 flatbreads you'll need: 270g plain flour + 1.5 level tsp baking powder + large pinch salt + 150 ml cold water + 1.5 tbsp olive oil.

For 8 flatbreads you'll need: 360g plain flour + 2 level tsp baking powder + 1 level tsp salt + 200 ml cold water + 2 tbsp olive oil.