Description
This Easy Soft Flatbread recipe requires no yeast and comes together quickly with simple pantry staples like flour, baking powder, and yogurt. The dough is kneaded briefly, divided, rolled thin, and cooked on a hot skillet until golden and slightly puffed, making soft and pliable flatbreads perfect for wraps, dips, or as a side.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (plus extra for dusting)
- 2½ teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- ¾ cup plain yogurt (Greek or regular)
- ½ cup warm water
Optional
- Olive oil or melted butter for brushing
Instructions
- Mix the Dough: In a large bowl, combine the all-purpose flour, baking powder, and salt. Add the plain yogurt and warm water, then stir with a spoon until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead by hand for 2–3 minutes until it becomes smooth and soft but not sticky. Add extra flour sparingly if the dough sticks to your hands.
- Divide and Roll: Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten and roll each into thin rounds approximately 6 to 7 inches in diameter.
- Cook the Flatbreads: Heat a skillet over medium-high heat. Place one rolled flatbread on the dry skillet and cook for 1 to 2 minutes on each side until golden spots appear and the bread puffs slightly.
- Serve Warm: Stack the cooked flatbreads and cover them with a clean towel to keep them soft and warm. Optionally, brush the flatbreads with melted butter or olive oil before serving.
Notes
- Dough can be adjusted by adding a little more flour if too sticky or more water if too dry.
- Use a non-stick skillet or cast-iron pan for best cooking results.
- Keep cooked flatbreads covered with a towel to maintain softness.
- These flatbreads are best served fresh but can be refrigerated and reheated on the skillet.
- Optional toppings or additions like garlic powder or herbs can be added to the dough for extra flavor.
