Soft and Fluffy Flatbread (No Yeast) • makes 6
PREP • 20 mins COOK • 10 mins.
I was in the mood to make shawarmas and falafels but didn't have the time to make the Pita Bread recipe you'll find on this site. This flatbread is a great alternative.
Soft and fluffy flatbread, this recipe calls for baking powder instead of yeast. It takes minutes to make the bread dough and about 10 additional minutes to allow the dough to rest before cooking. These homemade flatbreads are cooked in a skillet on the stovetop, which means you can make these in about 30 minutes!
INGREDIENTS
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons olive oil
1 teaspoon pure maple syrup or sugar
3/4 cup (175 ml) cold water
Vegetable oil for cooking (I used Olive Oil)
DIRECTIONS
MAKE DOUGH
In a large bowl, whisk the flour, baking powder, and salt together until well blended.
Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later if necessary).
Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
COOK FLATBREADS
Divide the dough into six equal pieces.
Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick.
Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread. Cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a more oil before continuing.
Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days.
You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
NUTRITION PER SERVING:
Serving Size 1 flatbread • Calories 194 • Total Fat 5.1g • Saturated Fat 0.7g • Cholesterol 0mg • Sodium 390.7mg • Carbohydrate 33g • Dietary Fibre 1.2g • Total Sugars 0.1g • Protein 4.3
Original recipe:
https://www.inspiredtaste.net/46128/no-yeast-flatbread/
PREP • 20 mins COOK • 10 mins.
I was in the mood to make shawarmas and falafels but didn't have the time to make the Pita Bread recipe you'll find on this site. This flatbread is a great alternative.
Soft and fluffy flatbread, this recipe calls for baking powder instead of yeast. It takes minutes to make the bread dough and about 10 additional minutes to allow the dough to rest before cooking. These homemade flatbreads are cooked in a skillet on the stovetop, which means you can make these in about 30 minutes!
INGREDIENTS
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons olive oil
1 teaspoon pure maple syrup or sugar
3/4 cup (175 ml) cold water
Vegetable oil for cooking (I used Olive Oil)
DIRECTIONS
MAKE DOUGH
In a large bowl, whisk the flour, baking powder, and salt together until well blended.
Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later if necessary).
Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
COOK FLATBREADS
Divide the dough into six equal pieces.
Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick.
Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread. Cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a more oil before continuing.
Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days.
You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
NUTRITION PER SERVING:
Serving Size 1 flatbread • Calories 194 • Total Fat 5.1g • Saturated Fat 0.7g • Cholesterol 0mg • Sodium 390.7mg • Carbohydrate 33g • Dietary Fibre 1.2g • Total Sugars 0.1g • Protein 4.3
Original recipe:
https://www.inspiredtaste.net/46128/no-yeast-flatbread/
