This 4-ingredient Quick Flatbread recipe requires only flour, water, oil and salt. This no yeast dough takes just a few minutes to cook in a stovetop skillet.
Truly a simple flatbread recipe that is great to use as a base for tuna melts.
Flatbreads are considered one of man’s oldest foods.
They can be found in all cultures – some examples include naan bread, lavash, pita bread, matzo bread, and, of course, the ever-popular tortillas.
Italians have their own version. It is called piadina.
Did you know that you can also make flatbread without any leavening agents?
I always had a feeling that Cavatelli was not the only recipe you can make with flour and water.
As you can probably guess, a recipe with so few ingredients comes together in no time.
Here’s how…
Instructions
In a small bowl, whisk 200 grams of flour with ⅛ teaspoon of salt. Set aside.
In a larger mixing bowl, place 100 mL of room temperature water along with a couple of tablespoons of the dry ingredients.
Start whisking together with a fork.
Slowly incorporate a few more tablespoons of flour and keep whisking together.
Add 1 tablespoon of olive oil once half of the flour is incorporated.
Use your hands to knead in the rest of the flour. Add a few tablespoons at a time.
Once you have a ball of dough, knead on a lightly floured wooden board for approximately 2-3 minutes.
Cover with plastic film and allow to rest for about 30 minutes at room temperature.
Divide the dough into 8 sections. Roll out each section in a ball.
Dust your wooden board and rolling pin lightly with flour.
Roll out each ball of dough into a 6 inch round disc -about 1/8 inch thick.
Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).
Heat a large grill pan, cast-iron skillet or non-stick pan over medium-high heat.
Add the rolled out dough.
Cook until light charring occurs, about 1- 2 minutes. Adjust heat accordingly.
Turn over and continue to cook for an additional 1 minute.
Transfer stove-top flatbread to a baking sheet. Repeat the same procedure for the rest of the dough.
If desired, garnish with chopped parsley.
Serve immediately (while still warm) with your favorite fillings, soups or salads.
Tips
- The idle time of 30 minutes makes the dough easier to roll out.
- By using a nonstick skillet, there is no need to use butter or oil.
- Adjust heat to get a nicely charred bread.
- Garnish with your favorite herbs and spices.
- This flatbread is best the day you make it.
- Store leftover bread in an airtight container or plastic bag.
Yeast-free bread recipes
If you are looking for more yeast free recipes, you are going to love this Whole Wheat Bread and a non-traditional Irish Soda Bread. Did I mention they are both a quick no-knead bread?
Recipe origins
I love collecting recipes.
One of my favorite sources used to be the food section of the local paper. It must be over 10 years I haven’t added any clippings to this folder as these recipes can easily be found online.
This recipe must go back at least thirty years. This is one I would often make when I first got married.
I forgot about this recipe until recently, when I came across this video.
I hope you get a chance to try it.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this no yeast quick flatbread, I would love to hear about it in the comments below and be sure to rate the recipe!
Quick Flatbreads
Ingredients
- 200 grams all-purpose flour 1½ cups minus 1 tablespoon
- ⅛ teaspoon salt
- 100 mL water ⅓ cup + 2 tablespoons, room temperature
- 1 tablespoon olive oil extra virgin
- additional flour for dusting wooden board
Instructions
- In a small bowl, whisk the flour with ⅛ teaspoon of salt. Set aside.
- In a larger mixing bowl, place 100 mL of room temperature water along with a couple of tablespoons of the dry ingredients.
- Start whisking together with a fork.
- Slowly incorporate a few more tablespoons of flour and keep whisking together.
- When approximately half of the flour mixture is incorporated, add 1 tablespoon of oil.
- Use your hands to knead in the rest of the flour, a few tablespoons at a time.
- Once you have a ball of dough, knead for approximately 2-3 minutes.
- Cover with plastic film and allow to rest for about 30 minutes at room temperature. It can also be refrigerated overnight.
- Cover ball of dough with plastic film. Allow to rest for about 30 minutes at room temperature.
- Divide the dough into 8 sections. Roll out each section in a ball.
- Dust wooden board and rolling pin lightly with flour.
- Roll out each ball of dough into a 6 inch round disc -about 1/8 inch thick.
- Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).
- Heat a large grill pan, cast-iron skillet or non-stick pan over medium-high heat.
- Add the rolled out dough.
- Cook until charring occurs, about 1- 2 minutes. Adjust heat accordingly.
- Turn over and continue to cook for an additional 1 minute.
- Transfer stovetop flatbread to a baking sheet. Repeat the same procedure for the rest of the dough.
- Serve immediately (while still warm) with your favorite fillings.
Notes
- The idle time of 30 minutes makes the dough easier to roll out.
- By using a nonstick skillet, there is no need to use butter or oil.
- Adjust heat to get a nicely charred bread.
- Garnish with your favorite herbs and spices.
- This flatbread is best the day you make it.
- Store leftover bread in an airtight container or plastic bag.
- 1 serving = one 6 inch flatbread
Rebecca says
Just what I needed! Also planning on making this with almond flour. Fingers crossed!
Maria says
Thanks Rebecca. Would love to hear about your results if you do decide to try it.
Val says
Another great recipe Maria! I’m still having a hard time finding yeast. This is perfect! Thanks.
Maria says
It’s also one of our favourites! Thanks Val!