If you’re craving warm bread but don’t want to fuss with yeast, proofing, or the oven, this stovetop flatbread is your answer. It’s soft, flexible, and comes together in less than 30 minutes. You only need basic pantry items and a skillet.

Make it for wraps, dips, or to serve alongside soups and curries. Once you learn the dough, you’ll be making it on repeat.

What Makes This Recipe So Good

• No yeast, no waiting: Mix, rest briefly, and cook. That’s it.
• Stovetop friendly: No oven required—just a skillet or griddle.
• Soft and pliable: Perfect for wraps, tacos, and dipping into sauces.
• Customizable: Swap in whole wheat flour, add herbs, or make it dairy-free.
• Budget-friendly: Made with everyday ingredients you probably already have.

Ingredients

• All-purpose flour (or a 50/50 mix of all-purpose and whole wheat)
• Plain yogurt (Greek or regular) or milk/water as a substitute
• Baking powder
• Salt
• Olive oil (plus a little extra for cooking)
• Optional: garlic powder, dried herbs, butter for brushing, or ghee

Instructions

1. Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt.If using garlic powder or dried herbs, add 1 teaspoon now.
2. Add wet ingredients: Stir in 1 cup plain yogurt and 1 tablespoon olive oil. If the dough feels dry, add a tablespoon or two of water or milk. If it’s sticky, sprinkle in a bit more flour.
3. Form the dough: Gently knead in the bowl for about 1 minute until it’s smooth and soft.You’re not developing gluten here—just bringing it together.
4. Rest briefly: Cover and let the dough rest for 10–15 minutes. This helps relax the gluten so the dough rolls out easily.
5. Divide and shape: Turn the dough onto a lightly floured surface. Divide into 6–8 equal pieces.Roll each piece into a ball, then flatten with a rolling pin into a 6–7 inch round, about 1/8 inch thick.
6. Preheat the pan: Heat a cast-iron skillet or heavy pan over medium to medium-high heat. Lightly brush with oil.
7. Cook the flatbread: Place one round in the hot pan. Cook 1–2 minutes until bubbles appear and the bottom has golden spots.Flip and cook another 1–2 minutes. Adjust heat as needed to prevent burning while still getting color.
8. Finish and keep warm: Stack cooked flatbreads in a clean kitchen towel to keep them soft. Brush with melted butter or ghee if you like.
9. Serve: Enjoy warm with hummus, curry, grilled meats, or stuffed as wraps.

How to Store

• Room temperature: Wrap cooled flatbreads in foil or a zip-top bag.Keep up to 24 hours.
• Refrigerator: Store in an airtight bag for up to 4 days. Reheat in a dry skillet for 30–60 seconds per side.
• Freezer: Stack with parchment between each flatbread and freeze up to 2 months. Thaw at room temp, then reheat in a pan or directly over low flame for a few seconds per side.

Why This is Good for You

• Simple ingredients: No preservatives or additives—just flour, yogurt, and pantry staples.
• Protein boost: Using yogurt adds protein and a bit of calcium.Greek yogurt gives even more.
• Better control: You choose the oil and salt levels, and can incorporate whole grains.
• Satisfying and versatile: Pairs with protein- and fiber-rich fillings to make a balanced meal.

Common Mistakes to Avoid

• Overworking the dough: This can make the flatbread tough. Mix until just combined and keep kneading minimal.
• Skipping the rest: Even a short 10-minute rest makes rolling easier and results in softer bread.
• Pan too cool or too hot: Too cool leads to dry, pale bread; too hot burns the outside before the inside cooks. Aim for steady medium to medium-high heat.
• Rolling too thick: Thick rounds won’t puff or cook evenly.Keep them about 1/8 inch.
• Not covering after cooking: Trapping steam in a towel keeps them soft and flexible.

Recipe Variations

• Whole wheat version: Use 50–100% whole wheat flour. Add an extra tablespoon or two of liquid if the dough feels dry.
• Dairy-free: Replace yogurt with an equal amount of water or a mix of water and a splash of olive oil. You may need a bit more flour to get a soft, workable dough.
• Garlic herb: Add 1 teaspoon garlic powder and 1–2 teaspoons dried oregano, thyme, or parsley.Finish with a brush of garlic butter.
• Spiced flatbread: Stir in cumin, paprika, or za’atar for a savory twist.
• Stuffed variation: Place a spoonful of shredded cheese or mashed, spiced potatoes in the center of a dough ball. Pinch closed, then gently roll and cook.
• Gluten-free attempt: Use a 1:1 gluten-free flour blend with xanthan gum. Add a bit more liquid and handle gently—the texture will be more delicate.

FAQ

Can I make the dough ahead?

Yes.

Mix the dough, cover, and refrigerate up to 24 hours. Bring to room temperature for 20–30 minutes before rolling and cooking.

What if I don’t have yogurt?

Use milk or water. If using only water, add an extra teaspoon of olive oil for tenderness.

The texture will still be soft, just a bit less tangy.

Why isn’t my flatbread puffing?

It’s usually heat or thickness. Make sure the pan is properly hot and the dough is rolled thin. A short rest also helps bubbles form.

Can I bake these instead of using a skillet?

Yes.

Bake on a hot baking sheet at 475°F (245°C) for 3–5 minutes, flipping once. They may not char the same way, but they’ll cook through and stay soft.

What’s the best pan to use?

A cast-iron skillet or heavy stainless-steel pan works best. They hold steady heat and create nice golden spots.

How do I reheat without drying them out?

Warm them in a hot, dry skillet for 30–60 seconds per side.

You can also wrap them in a damp paper towel and microwave for 10–15 seconds.

Can I add butter to the dough?

You can, but it’s not necessary. A tablespoon of melted butter in the dough adds richness. Brushing after cooking gives the same effect with less fuss.

How do I keep them soft for a party?

Stack them as you cook and wrap in a clean towel.

Keep them in a low oven (around 200°F/95°C) covered with foil until serving.

Final Thoughts

No-yeast flatbread is the kind of recipe that earns a permanent place in your weeknight rotation. It’s fast, forgiving, and endlessly versatile. With a simple dough and a hot pan, you get warm, soft bread anytime.

Keep the ingredients on hand, and you’ll never be more than a few minutes away from something delicious.