3 Easy Flatbreads: No Oven, No Yeast
Three amazing flatbread recipes that are super easy, cost less than store-bought flatbreads, and taste much better than the processed ones. Two of them are done in a few minutes, all of them use very few ingredients, and this easy flatbread recipe needs no yeast and no oven. When you're at a party and there's a need for a flatbread next to the dips on the table, you can now be the hero.
Ingredients
- 1 part all-purpose flour
- 2 parts water
- 1 tbsp olive oil
- 1 tsp salt
- 300 g all-purpose flour
- 200 ml lukewarm water
- 1 tsp salt
- 300 g all-purpose flour
- 200 ml water
- 16 ml olive oil, plus some for the pan
- 1/2 tsp salt
- 300 g all-purpose flour
- 180 ml water
- 18 ml olive oil
- 36 g butter, melted (plus some for the pan)
- 6 g salt
Method
The 5-minute emergency flatbread
- 1
Friends already waiting? Whisk the flour, water, salt and olive oil into a batter.
- 2
Pour into a non-stick pan on medium-high, 2 minutes per side until brown spots appear. Flip it around a couple of times if you like.
- 3
Use them for dips, stuff them with whatever you like, or eat them with a juicy Indian curry.
Lavash
- 4
Same ingredients as the emergency flatbread, but flour and water switch roles: mix the 300 g flour, 200 ml lukewarm water and salt in a bowl.
- 5
Dust the work surface with flour, dump the dough on it, and knead 5 to 8 minutes until it becomes a soft, smooth ball. Kneading develops the gluten network and strengthens the dough, so the end result has more chew.
- 6
Rest 30 minutes so the dough can relax and become soft again after the beating it got from you.
- 7
Divide and roll into five even balls, with the palm of your hand, both hands, or by folding the dough into itself. Rest another 50 minutes (you can cook your meal in the meantime).
- 8
Flour the surface, roll each ball into a thin oval, then turn 90 degrees and roll to widen. As thin as possible.
- 9
Large non-stick pan on medium-high: 30 seconds per side. Don't overcook them or they lose their lovely soft texture.
- 10
This flatbread comes from Armenia and is used all over the world for kebabs, chicken wraps, dips and more.
Flour tortilla
- 11
Mix the flour, water, salt and olive oil in a bowl. The olive oil is the difference compared to the lavash.
- 12
Turn the dough onto a lightly floured surface and knead 10 to 12 times, firmly.
- 13
Divide immediately into six parts, roll into balls, and rest under a damp kitchen towel for 5 minutes.
- 14
Roll each ball with a rolling pin into a thin circle, a bit larger than your hand.
- 15
Non-stick pan on medium-high with some oil: 1 minute per side. Slight brown spots mean they're ready. Fajitas, quesadillas, anything Mexican, you're welcome.
Paratha
- 16
The paratha is an Indian flatbread that's a great mix between a croissant and a tortilla: crunchy, very flavorful, holds a wrap together nicely, and the flaky bits catch curry sauce in between. It needs a bit more love than the others, but it's still very doable. Can't choose between the three? Pick this one.
- 17
Mix the flour, water, salt and olive oil, and knead 5 minutes until it softens into a smooth, lovely ball. Cover the bowl and rest 50 minutes.
- 18
Melt the butter and set aside, you need it later.
- 19
Divide into six pieces, roll into balls, rest under a damp towel another 15 minutes.
- 20
Dust the surface, roll each ball into a circle as thin as possible.
- 21
Now the technique that makes it special: spread melted butter onto the dough, pinch the dough together with one hand and let it flow gently through the other to create ripples, like a rippled long snake. Roll it up like a cinnamon bun and tuck the end under. The goal is as many small layers as possible; that's what gives the crispy, croissant-like bits.
- 22
Rest the rolled buns another 50 minutes.
- 23
Flour your rolling pin (a bit more butter on the dough is allowed) and roll out to a nice large circle, but keep it at least half a centimeter thick.
- 24
Non-stick pan on medium-high with butter: about 4 minutes per side, until crispy golden brown.
6 tools I used.
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