Bread in 10 Minutes! No Oven! The Easiest Homemade Flatbread Recipe

🍞 Bread in 10 Minutes! No Oven!

The Easiest Homemade Flatbread Recipe (Stovetop, No Yeast)

This soft, chewy, and versatile flatbread comes together in minutes — no oven, no yeast, and no waiting for dough to rise. Perfect for wraps, dips, or as a quick side to any meal.

A full Q&A section follows for troubleshooting and tips.

🌟 Ingredients: (Makes 6 medium flatbreads)

2 cups (250g) all-purpose flour, plus more for dusting
3/4 cup (180ml) plain yogurt (Greek or regular)
1 tsp baking powder
1/2 tsp salt
1 tbsp olive oil or melted butter (optional, for softer texture)

🧄 Optional Flavor Add-ins:

1–2 cloves minced garlic
1 tbsp chopped herbs (like parsley, cilantro, or chives)
1/2 tsp cumin or za’atar for Middle Eastern flavor

👩‍🍳 Instructions:

1. Make the Dough:

In a large bowl, whisk together the flour, baking powder, and salt.
Add yogurt and optional olive oil.
Mix with a spoon until it forms a rough dough.
Knead with your hands for 2–3 minutes until smooth and soft. (Add a sprinkle of flour if too sticky.)

🔹 No need to rest or rise — it’s ready to roll!

2. Divide & Roll Out:

Divide dough into 6 equal pieces.
Roll each piece into a ball, then flatten and roll out on a floured surface into thin rounds (~6–7 inches in diameter, about ⅛ inch thick).

3. Cook on the Stovetop:

Heat a dry nonstick or cast iron pan over medium-high heat until hot.
Place one flatbread in the pan and cook for 1–2 minutes, until bubbles form and the underside is golden brown.
Flip and cook another 1–2 minutes.

🔥 You can press down lightly with a spatula to help puffing.

4. Serve Warm:

Brush with melted butter or garlic butter (optional).
Stack cooked flatbreads in a clean towel to keep warm and soft.

🕒 Total Time:

Prep + Cook: 10–15 minutes total
No yeast, no proofing, no oven required!

🍽️ Serving Suggestions:

Wraps or sandwiches
Dips (hummus, tzatziki, baba ganoush)
Side for curries or stews
Pizza base

❓ Q&A: 10-Minute No-Oven Flatbread

Q1: Can I use self-rising flour instead?

A:
Yes! If using self-rising flour, skip the baking powder and salt — they’re already included.

Q2: Can I use whole wheat flour?

A:
Yes, substitute up to 50% of the flour with whole wheat for more fiber and a nuttier flavor. You may need an extra spoon of yogurt or water, as whole wheat absorbs more moisture.

Q3: Can I make it without yogurt?

A:
Yes! Try these substitutes:

Sour cream (1:1 ratio)
Milk + 1 tsp lemon juice or vinegar
Plant-based yogurt for a vegan option

Q4: Why is my dough sticky or too dry?

If too sticky, add 1 tbsp flour at a time while kneading.
If too dry, add 1 tsp of yogurt or water and knead again.

Q5: Can I store or reheat these?

A:
Yes!

Store in a zip-top bag at room temp for 1–2 days or refrigerate up to 5 days.
Reheat in a pan or microwave wrapped in a damp paper towel.

Q6: Can I freeze the dough or cooked flatbreads?

A:
Yes!

Freeze dough balls wrapped in plastic for up to 1 month. Thaw, roll, and cook fresh.
Or freeze cooked flatbreads with parchment between layers.

Q7: Can I make this gluten-free?

A:
Use a 1:1 gluten-free flour blend. Results may vary slightly — add a bit more yogurt or oil for flexibility.

Q8: Why didn’t my flatbread puff up?

Pan may not be hot enough.
Dough might be too thick or not rolled evenly.
Press gently with a spatula while cooking to encourage puffing.

Q9: Can I bake these instead of using a pan?

A:
Yes, though stovetop gives better browning:

Preheat oven to 450°F (230°C).
Place flatbreads on a hot baking sheet or pizza stone.
Bake for 5–7 minutes, flipping halfway.

Q10: Can I use this as a pizza base?

A:
Yes! After cooking the flatbread, add toppings and place under a broiler or in the oven for 3–5 minutes to melt cheese.