Flaky, Buttery No-Yeast Flatbreads (Using Yogurt)

I interrupt this Thanksgiving recipe programming to bring you something I’ve been kind of obsessed with for the past month.  With working from home, I’ve been able to play around with some easy but unique recipes for lunch or things that require a little planning ahead for dinner, and these buttery, flaky no yeast flatbreads have been a basis for several delicious meals.

The fact is that Smitten Kitchen rarely leads me wrong.  I so appreciate her recipes, the clarity and detail of the steps, the tweaking to make it perfect but still super easy.  And these delicious no-yeast flatbreads are no exception.

On the one hand you’ll probably look at this yogurt flatbread recipe and go “wow, that’s a lot of steps”.  BUT WAIT…I know it might look fiddly but I promise it’s not.  It’s just that the steps are written to be very detailed so you never feel lost.  These really are easy and don’t take much hands-on time.

Because I’m only cooking for one, I usually make a half batch, which is five flatbreads in total.  And because I can rarely resist eating the first one out of the pan just by itself, tearing pieces off, that leaves me with two fresh and usually two as leftovers.

A couple things that come in handy (though certainly not required) are a scraper tool and a silicone basting brush.  I’m also in love with my thin rolling pin, so much easier for this type of task than the traditional fat kind with the handles.

These no yeast flatbreads come together in three easy phases, over the course of a couple hours…but not much hands-on time.  I literally do it in between conference calls, about 5 minutes to mix up the dough, and then about 10 to roll them out into the “snails”.

Save for later:  A Tool to Decide What Bread to Make Based On How Long You Have…

Making the dough only takes a couple minutes.  Combine the flour, salt, and baking powder in a large bowl.  Add the yogurt and stir together.  I usually start with a spoon or fork, but switch to my hand once it’s a a shaggy dough. 

Once it’s mostly come together, figure out how much water you need.  Add water 1 tablespoon at a time, stirring thoroughly to combine, until the mixture forms a sticky but firm dough.  I make this with thick Chobani Greek yogurt, and usually need about 4 tablespoons of water for a full batch. 

Using your hand(s), bring the dough together into a shaggy rough ball.  Very lightly flour the counter and transfer the whole mixture (including any unmixed bits) to the counter.

Knead for about 1-2 minutes until smooth, then form a ball and upend the empty bowl over it on the counter.  Let it rest for 30 minutes. 

Then divide the dough into 8 wedges or pieces (I’m making a half batch below so it was only 4). 

One at a time, very lightly flour your counter and roll out each piece into a round or oblong shape VERY THIN. 

Brush thinly with some melted ghee or butter, then roll the dough away from you into a thin cylinder.  Wind the cylinder into a coil (or sideways snail; see photos above).  For these no yeast flatbreads, you’re using a combination of buttery layers (hence the rolling) and the baking powder for the rise and flakiness.

Place each coil of dough back on a floured spot (next to each other) and then cover with the bowl again (or plastic wrap).  Rest for another 15 to 20 minutes once you’ve done all pieces of dough.

Warm a frying pan (I use cast iron) over medium-low heat.  You can also heat your oven to 300 F and get a big baking sheet ready; you cook the flatbreads on the stove, but can keep them warm and fresh in the oven while you’re finishing the last ones.

Working with one coil at a time (leave the others to rest covered), roll into a very thin round.  Brush one side with melted butter or ghee.  

Put the flatbread dough into the hot pan, butter side down.  Cook until a deep golden brown underneath, about 5 minutes. 

While it’s cooking, brush the exposed top side with more butter, then flip and continue cooking until both side are the same deep golden brown.  Transfer to the warm baking sheet and place in the oven to keep warm.

Continue this process with the remaining coils and flatbreads.  Serve fresh and top or fill with whatever you wish.  

While these are great fresh, they’re also nice re-warmed in the oven for a few minutes (store in foil in the fridge).

I’m currently obsessed with topping my warm, flaky no yeast flatbreads with the spicy and spiced chicken shawarma from Nadiya (of GBBO fame), a nice slaw or other cold, creamy topping, and some fresh herbs.  

Other simple flatbread recipes you’ll love:

Originally from the inimitable Smitten Kitchen

Easy Flaky, Buttery No-Yeast Flatbreads

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

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Ingredients

• 2 cups (260 grams) of all-purpose flour, plus a bit more for rolling
• 2 teaspoons of Diamond kosher salt OR 1 teaspoon of another brand)
• 1 teaspoon of baking powder
• 1 cup of plain yogurt (either full- or low-fat works, Greek or regular)
• 2 to 4 tablespoons of water (depending on how liquidy your yogurt is)
• 4 tablespoons of melted unsalted butter, olive oil, coconut oil, or ghee (for rolling and cooking)

Instructions

1. Phase 1:  Combine the flour, salt, and baking powder in a large bowl.
2. Add the yogurt and stir together (starting with a spoon or fork, but eventually you'll want to use your hands). 
3. Once it's kind of a messy dough, figure out how much water you might need.  Add water 1 tablespoon at a time, stirring thoroughly to combine, until the mixture forms a dough.  I've only made this with thick Chobani Greek yogurt, and usually need about 4 tablespoons. 
4. Using your hand(s), bring the dough together into a shaggy rough ball.  Very lightly flour the counter and transfer the whole mixture (including any unmixed bits) to the counter. 
5. Knead for about 1-2 minutes until smooth, then form a ball and upend the empty bowl over it on the counter.  Let rest for 30 minutes. 
6. Phase 2:  Divide the dough into 8 wedges or pieces.  One at a time, very lightly flour your counter and roll out each piece into a round or oblong shape VERY THIN. 
7. Brush thinly with some melted ghee or butter, then roll the dough away from you into a thin cylinder.  Wind the cylinder into a coil (or sideways snail; see photos above). 
8. Place each coil of dough back on a floured spot (next to each other) and then cover with the bowl again (or plastic wrap).  Rest for another 15 to 20 minutes once you've done all pieces of dough.
9. (Optional) Heat your oven to 300 F and get a big baking sheet ready; you cook the flatbreads on the stove, but can keep them warm and fresh in the oven.
10. Phase 3:  Warm a frying pan (I use cast iron) over medium-low heat.  Working with one coil at a time (leave the others to rest covered), roll into a very thin round.  
11. Brush one side with melted butter or ghee, then put the dough into the hot pan, butter side down.
12. Cook until a deep golden brown underneath, about 5 minutes.  While it's cooking, brush the exposed top side with more butter, then flip and continue cooking until both side are the same deep golden brown.  Transfer to the warm baking sheet and place in the oven to keep warm.
13. Continue this process with the remaining coils and flatbreads.  Serve fresh and top or fill with whatever you wish.  While these are great fresh, they're also nice re-warmed in the oven for a few minutes (store in foil in the fridge).

Notes

• I usually halve this for myself, makes 2-3 for eating fresh and the remainder for leftovers
• I like to use thick greek yogurt for this, so how much water you'll need will depend on the consistency of your yogurt
• Be careful not to use too much butter or ghee, or they'll get oily...especially when cooking them in cast iron

Recommended Products

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