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    Home » Breads » Quick Flatbread: Flour and Water

    Quick Flatbread: Flour and Water

    March 29, 2020 , Updated January 17, 2023 Maria 19 Comments

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    Quick flatbread garnished with parsley in a wicker basket.

    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.

    Indeed a simple flatbread recipe that is great to use as a base for tuna melts. 

    Quick flatbread garnished with parsley in a wicker basket.

    Introduction

    Flatbreads are considered one of man’s oldest foods.

    They can be found in all cultures – some examples include naan, lavash, pita bread, matzo bread, and, of course, the ever-popular tortillas.

    Italians have their version 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…

    A pile of flatbreads in a wicker basket.

    Instructions

    In a small bowl, whisk 200 grams of flour with ⅛ teaspoon salt. Set aside. 

    Flour being added to water in a bowl.

    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.

    Olive oil is added to the flour mixture in the bowl.

    Add 1 tablespoon of olive oil once half of the flour is incorporated.

    Use your hands to knead in the rest of the flour and 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.

    Plastic film is used to cover the ball of dough.

    Cover with plastic film and allow to rest for about 30 minutes at room temperature. 

    The ball of dough is divided into eight sections.

    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.

    A rolling pin next to balls of dough on a wooden board.

    Continue to roll out the other dough balls (discs can be stacked, and 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.

    Puffy unleavened bread in a wicker basket.

    Tips

    • The idle time of 30 minutes makes the dough easier to roll out. 
    • Using a nonstick skillet means no need to use butter or oil.
    • Adjust the heat to get 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 will love this whole wheat bread and non-traditional Irish soda bread. Did I mention they are both quick no-knead breads?

    A stack of quick flatbread in a wicker basket.

    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 since 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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    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 in a wicker basket.

    Quick Flatbread: Flour and Water

    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.
    5 from 8 votes
    Print Save RecipeSaved! Pin Rate
    Course: Bread
    Cuisine: International
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 flatbreads
    Calories: 106kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    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
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1flatbread | Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg
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    Filed Under: Breads

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Makayla Birth

      August 15, 2022 at 5:33 pm

      5 stars
      Made this Flatbread today for me, my mom and My sisters and it turned out really good! I made a Spread on it with some chicken we had from leftovers, it tasted great for my first try!

      Reply
      • Maria

        August 19, 2022 at 10:34 am

        How wonderful Makayla! Thanks for sharing!

        Reply
    2. Kori

      July 05, 2022 at 9:13 pm

      5 stars
      My partner, son and I loved it. Made it for the second time last night and it was really good.

      Reply
      • Maria

        July 08, 2022 at 8:45 pm

        How wonderful Kori! Thanks so much for sharing!

        Reply
    3. Sarah

      June 17, 2022 at 9:54 am

      5 stars
      I’m not so great with recipes (more of a throw it together cook) but this one came out great! I just pulled off chunks of dough and hand stretched it, so I ended up with 4 thick flatbreads that would make a fantastic pizza base! I fried it and it was DELICIOUS! I can think of all kinds of ways to play with it. Today I’m going to add minced garlic to the dough and see how it turns out! Thanks for the great recipe!

      Reply
      • Maria

        June 18, 2022 at 4:44 pm

        I am so thrilled to read this Sarah! Thanks so much for sharing!

        Reply
    4. Yazeed

      May 24, 2022 at 3:01 pm

      5 stars
      I will try it today. Thank you

      Reply
      • Maria

        May 26, 2022 at 9:35 am

        My pleasure Yazeed, enjoy!

        Reply
    5. Julianne

      June 09, 2021 at 8:28 pm

      Would it make it a difference if you rest it for 10 minutes or not at all?

      Reply
      • Maria

        June 10, 2021 at 8:30 pm

        Thanks for your interest Julianne. A resting time of 30 minutes is recommended in order to make the dough easier to roll out. You can try rolling it, but my guess is that it will just shrink back because the gluten in the dough needs to relax. Thanks for stopping by.

        Reply
    6. Douglas Bearak

      February 15, 2021 at 3:02 pm

      5 stars
      It was really good

      Reply
      • Maria

        February 20, 2021 at 7:00 pm

        Thanks so much Douglas!

        Reply
      • Lindsey

        January 23, 2022 at 4:15 pm

        5 stars
        Just perfect

        Reply
    7. Gabrielle

      January 28, 2021 at 9:20 am

      I’m just getting into baking and I’m loving these recipes. Thanks so much!!

      Reply
      • Maria

        January 28, 2021 at 10:35 am

        How wonderful Gabrielle! So much fun! Enjoy!

        Reply
    8. Rebecca

      August 21, 2020 at 5:02 am

      5 stars
      Just what I needed! Also planning on making this with almond flour. Fingers crossed!

      Reply
      • Maria

        August 21, 2020 at 9:25 pm

        Thanks Rebecca. Would love to hear about your results if you do decide to try it.

        Reply
    9. Val

      July 02, 2020 at 9:00 am

      5 stars
      Another great recipe Maria! I’m still having a hard time finding yeast. This is perfect! Thanks.

      Reply
      • Maria

        July 02, 2020 at 9:35 am

        It’s also one of our favourites! Thanks Val!

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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