Soft, pillowy, and so much easier to make than you’d ever imagine, my flatbreads are the perfect vehicle for cold cut sandwiches, grilled meat and veggie wraps, pizza toppings, and so much more. Sure, you can buy flatbreads from the store, but with this recipe, you won’t want to!
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The best thing since sliced bread
When you’ve got a stack of tender flatbreads, the possibilities are endless. And while you can certainly grab some from the grocery store, nothing compares to homemade.
There is no yeast in this recipe, and the dough is incredibly soft and supple to work with. It truly could not be easier!
My favorite way to enjoy the flatbread is to use it to make a sandwich with mortadella, straciatella cheese, arugula, and pesto. This is a typical sandwich that would be served on a piadina, which is similar to the flatbread, but without the yogurt.
My family also loves it when I top it with goat cheese, figs, and prosciutto, or use it to wrap sliced grilled chicken thighs or London broil. I encourage you to experiment with any toppings or sandwich fillings you’d like!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Flour. I’m using all-purpose flour for my flatbreads.
- Greek yogurt. I’m using 2% Greek yogurt but 5% would be fine too.
- Lard. My go-to fat for flatbreads is lard. You can definitely use Crisco to make these vegetarian with almost identical results. Olive oil can also be used, but the flatbreads will be a bit denser and less flaky.
- Baking powder. This gives the flatbreads a little bit of rise.
See the recipe card for full information on ingredients and quantities.
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How to make flatbreads
Each number corresponds to the numbered written steps below.
- Combine the dry dough ingredients in a bowl and use your hands to work in the lard, then add the wet ingredients.
- When a rough mass is formed, cover the dough with plastic for 30 minutes.
- Turn the dough on a floured surface and knead for just 2 minutes.
- Divide the dough into 6 balls and cover with a towel or plastic wrap for 15 minutes.
- Roll each dough ball with a floured rolling pin into a disk.
- Place the disk in a nonstick pan and use a fork to gently make dimples.
- Cook the flatbreads over medium heat for 2-3 minutes, flipping every 30 seconds or so.
- Transfer the flatbread to a towel-lined plate and cover with another towel while you cook the remaining flatbreads. Serve with your favorite sandwich toppings and enjoy.
Top tips
- Don’t overknead. These flatbreads are super soft and easy to chew. They do not require the amount of kneading that other breads do, so be sure to just knead for the time indicated.
- Make more or less! This recipe makes 6 flatbreads, but you could easily double or triple the recipe so you have extra flatbreads on hand. Or you can make 2 larger rectangle-shaped flatbreads. They can be stored in the fridge for up to 3 days, but frozen for longer (~6 months)
- Serving. I like to fill my flatbread with chicken salad or cold cuts, cheese, and greens. You can also use two flatbreads to make a panini-style sandwich that gets heated over a skillet. To make a pizza-style flatbread, pile it with your favorite toppings and bake in the oven for 10-12 minutes or so at 400-450°F, depending on the toppings you’re using.
In my most recent Patreon video, I demonstrate how to make these flatbreads and 3 different ways to use them (pic above). Sign up today to become a Patreon member and access this video and more! Producer-level (highest level) patrons will receive a copy of our new cookbook for free later this year!
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Easy Flatbreads (No Yeast)
Ingredients
For the dough
- 1 cup (240ml) water
- 1/4 cup (60g) 2% Greek yogurt
- 3 cups (405g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoons (6g) fine sea salt
- 1/3 cup (80g) lard room temperature
For the flatbreads
- 1 ~30 ounce (835g) dough ball from recipe above
- olive oil for frying
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Instructions
For the dough
- Place the yogurt and water into a large bowl and whisk to combine.
- In a smaller bowl, combine the dry ingredients. Work the lard into the flour with your hands until there are no large lumps.
- Add the dry ingredients to the liquid mixture a bit at a time and mix thoroughly to form a rough mass. Cover the dough with plastic for 30 minutes.
- Turn the dough onto a floured surface and knead for 2 minutes. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time, but try not to use more than a few extra tablespoons. Divide the dough into 6 equal sized balls and cover with a towel or plastic wrap for 15 minutes.
For the flatbreads
- Grab a doughball and place it onto a floured surface. With a floured rolling pin, roll it into a 8-10" disk. Using a fork, make dimples in the dough.
- Heat a nonstick pan to medium heat and add a drop of olive oil. Wipe the pan down to remove the excess and add the flatbread. Cook for 30 seconds or until it sets. Flip every 20-30 seconds for a total cooking time of 2-3 minutes. Place the cooked flatbreads on a towel lined plate and cover with another towel and continue with the remaining flatbreads.
- The flatbreads can be served right away or place them in a bowl lined with a towel and cover them with another towel or plastic wrap until serving. Additonally, they can be cooled and frozen for later use. Enjoy!
Notes
- Lard. For a vegetarian version, use crisco in the same amounts. Olive oil can be used but it will created a less flaky more dense flatbread.
- Storing. The flatbreads can be cooled then should be wrapped individually in plastic wrap then foil. Use withing 3 days or freeze for up to 6 months.
- Reheating. The flatbreads can be reheated in a pan or baked at 400-425°F with toppings. They can also be used for making sandwiches in a panini press or pressed in a ban with a burger press.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a question, if you don’t have access to lard can one use solid shortening? I would love to make this, however I don’t have access to obtaining lard.
Hi Lelanna. You can 100% use solid shortening in place of the lard.