Soft and fluffy homemade bread doesn’t get much simpler than this yeast-free 3 ingredient flatbread. Taking just minutes to cook, you don’t need any special equipment or techniques.
Another very popular side here on Sugar Salt Magic is this Sizzler Cheese Toast.
Table of contents
- Why you’ll love it?
- Is flatbread the same as naan bread?
- Ingredients you’ll need
- Tools you’ll need
- How to make flatbread
- Tips and tricks
- What to use flatbread for
- Customising your flatbreads
- Is this flatbread healthy?
- How to make gluten free flatbread
- How to store homemade flatbread
- Dinners that go great with 3 ingredient flatbread
Why you’ll love it?
Great used as a wrap for grilled meats, as a pizza base and great for dunking in casseroles, stews or curries, your family will love this easy flatbread recipe.
- Just 3 ingredients
- No yeast
- Soft, fluffy and perfectly wrappable
- Quick and very easy
- No need to turn the oven on
- Scalable and versatile
What’s more, you can customise this flatbread recipe too. Add finely chopped spring onions, garlic, parsley or a little cheese to add new flavours.
Is flatbread the same as naan bread?
Normally naan is made using yeast and egg, so technically flatbread is different. Naan is much thicker than this flatbread but does have the same soft but chewy texture.
The flavour is certainly similar and you can use this flatbread the same way you would use a naan bread but the wonderful thing about this recipe is it’s versatility. You can use this to wrap up fillings, mop up sauces or even use it as a base for your favourite pizza toppings.
Ingredients you’ll need
With a name like 3 ingredient flatbread, you know there isn’t too much to this simple recipe.
Detailed quantities and directions in the recipe card at the bottom of the post.
- Flour: You’ll just need plain / all-purpose flour for this recipe.
- Yoghurt: Greek yoghurt is all the wet ingredients you’ll need. It adds some flavour and also pulls all the ingredients together into a dough.
- Baking powder: This gives these just a little rise and helps to make them fluffy.
Tools you’ll need
- Mixing bowl and spoon
- Rolling pin
- Skillet or frying pan: I like using a non-stick frying pan which keeps the amount of oil you need to use lower.
How to make flatbread
With no yeast, this 3 ingredient flatbread recipe takes just minutes to prepare. A short waiting time later, you’ll love how these fry up in minutes in a frying pan.
See the recipe card below for the full recipe details.
- Combine the ingredients: In a medium bowl, mix together the 3 ingredients (photo 1).
- Let the dough rest for 20-30 minutes.
- Cut the dough into 4 pieces (photo 2), then roll each into a small ball.
- Roll the flatbreads: Use a rolling pin to roll out the first piece of dough into a rough, thin circle (photo 3).
- Cook the flatbreads: Add a touch of oil to a pan, then place the first flatbread in, letting it cook until you see plenty of bubbles forming (photo 4) and the underside has deep golden patches.
Repeat the process for the other 3. While these cook in just a few minutes, it’s the perfect amount of time to roll out the next flatbread. You may even get ahead and keep them on a plate covered with a tea towel, so they don’t dry out.
Once cooked, make sure to keep your flatbreads warm by sitting them in a warm casserole dish with a lid on top, or similar. You can warm the dish in the oven first or even the microwave.
Tips and tricks
Perfect 3 ingredient flatbreads are super simple to make but here’s a couple of tips you might find useful.
- Dough too dry? Different flour brands will absorb different amounts of moisture so if you aren’t ending up with a sticky dough, you can add in another tablespoon of yoghurt.
- Dough too wet? The dough should be a little sticky but not wet. If you find it wet, add just a sprinkle of flour and work it in.
- Don’t let it sit too long: Having baking powder in it, that reacts as soon as it hits a wet ingredient, you don’t want to let this dough sit for more than 20-30 minutes before rolling, though it can be frozen.
- Don’t overknead the dough: This dough doesn’t required kneading but you will roll it into small balls. Be careful not to play around with the dough too much as this can develop gluten in the flour and cause the dough to become tough. The balls don’t need to be smooth, and even being round isn’t necessary except for fitting into a pan nicely.
- Don’t cook over too high a heat: You might be tempted to speed up the cooking even more but you may just end up with burnt flatbreads instead of nice deep golden ones.
What to use flatbread for
Flatbread is very versatile which, aside from it’s flavour, is one of the most wonderful things about it.
- Use it as a pizza base for all your favourite pizza toppings.
- Use as a dip and scoop for your favourite curry.
- Mop up the gravy from your casseroles.
- Dunk in stews or soups.
- Brush over some melted garlic butter and bake for a simple garlic bread.
- Wrap your favourite sandwich fillings.
- Use instead of rice and wrap up stir fries like this honey pepper pork stir fry (that we often eat in a wrap).
- Wrap up grilled meats and salads like the Greek seasoned chicken and creamy cucumber salad.
Customising your flatbreads
This basic flatbread is great on it’s own however you can also have some fun adding flavourings.
- Instead of brushing the dough with oil and salt, try melting together some butter, garlic and parsley and brushing that over the flatbreads before flipping.
- Add some finely chopped spring onion or chives into the dough before rolling.
- Add some spices straight into the dough mixture – try paprika, chilli flakes, dried herbs, garlic or onion powder.
- Add some finely shredded cheese into the dough.
- Make them flaky! Take a dough ball and gently stretch it out into a thin but longish oblong. Brush with butter, then roll it up like a cinnamon roll. Now flip it so the swirls are point upwards, then roll it out into the flatbread and fry as normal.
Is this flatbread healthy?
With the nutritional benefits of yoghurt and the same amount of calories as two thin slices of bread, one of these flatbread are far more satisfying. Roll them into 6 thinner flatbreads, instead of 4 and the calories drop to just 96 per flatbread.
If you use a non stick skillet, you may be able to forgo the oil or use a spray oil instead to cut down there if you need.
What’s more, they’re the perfect way to wrap up healthy sandwich fillings and taste amazing.
How to make gluten free flatbread
While this recipe, as written, is not gluten free, it can be easily made gluten free, by simply using a 1:1 gluten free flour blend.
How to store homemade flatbread
These flatbreads are best eaten fresh but can be stored in an airtight container, in the fridge, for up to 4 days.
They’re best served slightly warmed either in a pan or in the microwave for a few seconds to fluff them up again but can be eaten cold too.
Can flatbread dough be frozen?
The dough can be frozen ahead of time. As soon as it’s mixed together, cut it into portions and roll them into small balls. Wrap each ball well in plastic wrap, then store them all in an airtight container.
Though these flatbreads are so quick to make, it’s hardly necessary to make the dough ahead.
Can cooked flatbreads be frozen?
Yes, the cooked flatbreads can be frozen. Make sure to let them cool completely, before wrapping them in plastic wrap and placing in a large ziplock bag or airtight container for up to 2 months.
They thaw very quickly at room temperature once separated.
Can I use whole wheat flour?
You can use whole wheat flour in this easy flatbread recipe, however you may need to add extra yoghurt or a little water as whole wheat / wholemeal flour tends to absorb more moisture. Whole wheat flatbreads won’t be quite as fluffy as their white flour counterparts.
Why are my flatbreads tough?
Flatbreads can become tough if you’ve over-kneaded the dough or cooked them on too high a heat. To ensure soft, fluffy and pliable flatbread, you don’t need to knead this dough just gently shape it and keep the cooking heat to medium.
Dinners that go great with 3 ingredient flatbread
- Make some pulled pork wraps
- Wrap up my Asian chilli beef mince
- As a wrap again for these beef shish kebabs and some salad
- Perfect alongside this Thai Panang Curry, for mopping up all the sauce
- I have a wonderful Greek chicken recipe coming very soon
If you try this 3 ingredient flatbread recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
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3 Ingredient Flatbread
- 130 g plain (all-purp) flour (1 cup) (notes 6)
- 1 ½ teaspoons baking powder
- ⅔ cup plain greek yoghurt
- A little oil for cooking
- Salt to taste
- Finely chopped spring onions or chives
- Fresh herbs like parsley, basil or thyme leaves
- Mixing bowl and spoon
- Rolling Pin
- Skillet or non-stick frying pan
- Combine the 3 ingredients in a bowl and mix with a spoon until it starts clumping together. Now get your hands in there and pull it into a dough. Let it rest 20-30 minutes.
- Lightly flour your worktop. Cut the dough into 4 pieces, then roll them gently into a ball shape. Dust the tops with flour, then roll out to about 2mm thick (very thin).
- Sprinkle a little oil in a pan and heat over medium heat. Place the flatbread into the heated pan and brush the top with oil. Sprinkle over a little salt.
- Cook for 1 to 2 minutes, until large bubble start forming and the bottoms have deep golden patches. Flip and cook the other side.
- Once cooked, make sure to keep your flatbreads warm by sitting them in a warm casserole dish with a lid on top, or similar. You can warm the dish in the oven first or even the microwave.
- Best eaten fresh but can be stored in an airtight container in the fridge for 3-4 days.
- All flour brands will absorb different amounts of moisture. This dough should be just a little sticky. If you’re dough is very dry add a little more yoghurt, or if it’s too wet add a sprinkle of flour.
- Don’t cook over high heat or you’ll end up with tough or burnt flatbreads.
- Don’t skip the resting time, but don’t rest for longer than 30 minutes.
- Dough can be frozen, wrapped well, for up to 2 months.
- Cooked flatbreads can be frozen in an airtight container for 2 months.
- Gluten free flatbreads: You can swap the plain flour for a 1:1 gluten free flour blend and make sure your baking powder if gluten free.
- See the post for ideas on customising the flavour of the flatbreads.
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