No yest soft flatbread for 15 min

Usually, flatbreads made without yeast are crispy so they crack when folded. Or they require lashings of butter to make them soft. This Mediterranean soft flatbread is made without yeast and yet is soft and pliable.

We always ask for maximum taste, most tasty outcome with minimum effort – but without compromising on the end result. That’s our ultimate goal.

Some flatbreads are too doughy ( the ones that only use yogurt as the wet ingredient) or too crisp to use as a wrap unless they were moistened with butter. Yes, they are delicious, but not what we are looking for.

So in this recipe is a perfect flatbread recipe.

1. It’s made without yeast.
2. It is very easy to make, requiring just a minute or two of kneading.
3. It is beautifully soft and pliable. So soft you can use it as a wrap and it won’t crack.
4. And of course, it is perfect to be used as pita bread.

You want a crisp bread

If you want a crisp bread as a side for chicken you need to cook it on a slightly higher heat to get larger and more brown bits on it! The crust gets slightly crispier so it’s not as suited to use as a wrap.

If you’ve never tried homemade bread before, this flatbread recipe is a great one to start with because it really is that easy. The worst that can happen with this flatbread recipe is that the heat is too high when you cook it so the exterior ends up a bit too crunchy and cracks when you roll it. If that happens, just spray it with olive oil or brush lightly with oil or butter and it will moisten the surface.

Remember:

Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. The larger darker brown spots on the bread make it look like authentic bread – just like what you get at Indian restaurants!

Try this flatbread and we promise you’ll never buy store bread again.

Time saver:

Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.

For a gluten free version:

Use gluten free flour but you will need to use butter and milk. The dough will be a little harder to roll out. If you try to make it gluten free AND dairy free, the recipe really is completely different to the original so we don’t advise that!

For a Dairy free / vegan version:

Substitute the butter with olive oil and almond milk for the dairy milk to make it a vegan / dairy free version. Brilliant!