We love a soft, no-yeast flatbread!
For a long time now we’ve been serving this pan-fried flatbread at least once a week. Sometimes with dips, sometimes with salad, sometimes with cheese — it’s a versatile and easy option for dinner.
A major advantage: this no-yeast flatbread cooks quickly and uses only a few common pantry ingredients. The basic pan-fried flatbread can be varied easily by using yogurt, milk, or different spices for extra flavor.
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Taste and Occasion
Taste is, of course, the most important thing. Depending on the flour and any added seasonings, the flatbread can be mild, nutty, or pleasantly spiced. When cooked in the pan it puffs up nicely and becomes airy and soft. It pairs perfectly with curries, soups, or simply as a fresh alternative to ordinary bread for a simple meal.
Whenever I tell my family we’re having skillet flatbread, there’s always excitement. Each batch looks and tastes slightly different because “pan-fried flatbread” describes a cooking method rather than a strict recipe.
In my experience, almost any bread dough can be turned into pan bread. When I make regular bread dough—whether with sourdough or yeast, white flour or whole grain—I often set aside a portion to fry quickly in the pan. Below is my go-to basic recipe for a no-yeast flatbread that uses baking powder so you can get started right away.
Ingredients
You can use plain all-purpose flour, spelt flour, or replace part of it with wholemeal flour. A tablespoon of olive or sunflower oil adds richness.
The basic version is vegan, using water. If you prefer, substitute milk or yogurt — dairy or plant-based alternatives work equally well and give a slightly different texture and flavor.
How to make the Easy No Yeast Flatbread
Making pan-fried, no-yeast flatbread is straightforward. Combine all ingredients in a bowl and mix into a smooth, soft dough. The dough only needs a short rest of about 10 minutes to relax.
Next, heat a non-stick pan over medium heat. Divide the dough into roughly eight portions. Lightly oil the pan and fry each portion a few minutes per side until both sides turn lightly golden. The dough can be sticky — a handy method is to drop spoonfuls into the pan and press them flat with a spatula while cooking. When the flatbreads show a light brown color on both sides, they are ready to serve.
Top Tip
You can easily flavor the dough with fresh herbs, spices, diced onions, olives, or jalapeños. Small vegetable cubes or grated cheese also work well for added texture and taste.
That said, the flatbread is delicious plain too. Try different variations to find your favorite—this quick pan flatbread is a lovely, simple change from oven-baked bread.
Recipe Card
Easy flatbread (no yeast)
5 mins
5 mins
10 mins
Equipment
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non-stick pan
Ingredients
- 300 grams (about 2.4 cups) all-purpose flour — whole grain works too
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil or sunflower oil
- 200 milliliters (about 0.8 cups) water — or milk or yogurt
Instructions
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Place all ingredients in a bowl and mix to a smooth, soft dough. Let rest for 10 minutes.
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Heat a non-stick pan. Divide the dough into about 8 portions. Fry each portion in a little oil over medium heat, pressing flat with a spatula if needed, until both sides are light brown and cooked through.
Notes
Ingredient substitutions
Similar Recipe
You might also enjoy the popular Indian pan flatbread, naan. It’s equally delicious and fluffy, though naan typically uses yeast and needs more time to rise compared with this quick no-yeast version.
