Easy Flatbreads (No Yeast)
Soft and pillowy, my flatbreads are the perfect vehicle for cold cut sandwiches, grilled meat and veggie wraps, pizza toppings, and so much more. But the best part is how incredibly easy they are to make!
Servings: 6 flatbreads
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
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
Calories: 353kcal | Carbohydrates: 52.2g | Protein: 7.5g | Fat: 13.4g | Saturated Fat: 5.2g | Cholesterol: 13mg | Sodium: 387mg | Potassium: 222mg | Fiber: 1.8g | Sugar: 0.9g | Calcium: 86mg | Iron: 3mg
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