Make Ahead No Yeast Flatbread
This easy flatbread recipe has no yeast and is best made ahead of time to infuse any flavors you want to add. This recipe is plain dough, so add herbs and spices as you see fit. I make it with garlic, paprika, and some basil. Each serving is approximately a 6-inch flatbread about a half-inch thick after pan frying or grilling.
This easy flatbread recipe has no yeast and is best made ahead of time to infuse any flavors you want to add. This recipe is plain dough, so add herbs and spices as you see fit. I make it with garlic, paprika, and some basil. Each serving is approximately a 6-inch flatbread about a half-inch thick after pan frying or grilling.
- Carbohydrate 52.6929318106472 g
- Cholesterol 7.01289062934025 mg
- Fat 7.23382414619721 g
- Fiber 1.47957513072806 g
- Protein 6.68336835548595 g
- Saturated Fat 2.11538967504321 g
- Serving Size 1 1 Serving (139g)
- Sodium 4360.38026552799 mg
- Sugar 51.2133566799191 g
- Trans Fat 0.422822537764999 g
- Calories 283 calories
Step-by-step
- In a stand mixing bowl if you have one mix together all dry ingredients (flour, salt, baking powder) including any herbs or seasonings you wish to add. Mix well.
- Add milk and butter slowly to dry ingredients.
- Resulting dough should be moist, but not sticky. If too sticky add flour in tablespoon amounts until consistency feels right.
- Knead dough either by hand or in a mixer until the dough looks consistent throughout (no lumps).
- Collect dough into one big ball and collect in plastic wrap, store in refrigerator for 8 hours or as long as you can wait.
- When ready to cook the flatbread, collect dough into the size flatbread that you want. (1 1/2 inch diameter ball will make approximately a 6 inch diameter flatbread).
- Flatten ball to about 1/8 inch, the thinner the better.
- Heat olive oil in a skillet on medium heat.
- Cook flatbread dough on each side, only about a minute depending on the thickness.
- Season to your liking and Enjoy!
Why is this dough refusing to roll out into an even circle and constantly snapping back into a thick disk? Gluten strands pulled taut during mixing require adequate downtime to relax. Skipping the eight-hour refrigeration period leaves you fighting elastic resistance at the rolling pin, resulting in thick, uneven bread that chars on the outside before cooking through.
Resting the wrapped dough in the refrigerator transforms its internal structure. Hydration disperses evenly through the flour proteins, and the gluten network relaxes completely, yielding a pliable mass that rolls out effortlessly to an eighth-inch thickness. Portioning each piece from a 1.5-inch diameter ball ensures consistent 6-inch rounds that cook uniformly in the skillet.
Olive oil in the pan conducts heat efficiently, requiring only medium heat to achieve golden spots within a single minute per side. Overheating the skillet burns the exterior while leaving the dairy-enriched center raw and gummy. Incorporating dried herbs or smoked paprika directly into the dry flour blend distributes aromatics thoroughly without creating weak spots in the dough.
