An easy, soft flatbread recipe that’s made without yeast, an excellent quick option when you don’t have hours for yeast dough to rise.You’ll love how soft and pliable this flat bread is, making it perfect to use as wraps forGyros, Shawarma and Doner kebabs. Or as naan to dunk into Tikka Masala orButter Chicken. The possibilities are endless!
I love fresh homemade bread.And thoughI bake bread with yeast more frequently nowadays, I still find it easier and a general preference to make bread without yeast.
Maximum taste, most tasty outcome with minimum effort – but without compromising on the end result. That’s my ultimate goal and the ethos that underpins every recipe I share here on RecipeTin Eats.
Easy Homemade Pita Bread Recipe
Over the years, I have tried a lot of flatbread recipes. Flatbreads from many different cuisines, from blogs and cooking sites, by home cooks, from reality cooking shows (yes, Master Chef and My Kitchen Rules!), serious chefs and celebrity chefs.
But I always found they were too doughy (e.g. the ones that only use yoghurt as the wet ingredient) or too crisp to use as a wrap
They were moistened with lashings of butter. Absolutely delicious, mind you. But not what I was after.So this recipe is my idea of a perfect flatbread recipe.
Best Gluten Free Naan Bread (no Yeast, No Yogurt, Dairy Free)
This flatbread recipe is made with no yeast. It is very easy to make, requiring just a minute or two of kneading.
And here I have used it as “naan” as a side for Butter Chicken. When I make it to be like “naan”, I cook it on a slightly higher heat to get larger and more brown bits on it – just like real naan! The crust gets slightly crispier so it’s not as suited to use as a wrap, like in the above photo. (PS If you’ve got the time to make proper naan, try my Naan recipe. It’s just like the real deal!)
If you’ve never tried homemade bread before, this flatbread recipe is a great oneto start with because it really is that easy. The worst that can happen with this flatbread recipe is that the heat is too high when you cook it so the exterior ends up a bit too crunchy and cracks when you roll it. If that happens, just spray it with olive oil or brush lightly with oil or butter and it will moisten the surface.
Naan Recipe No Yeast (with Yogurt)
Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it’s perfect for using as a wrap, stuffed with whatever takes your fancy. It’s also a great make ahead recipe – the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.
1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants! (If you got the time, here’s my proper naan recipemade with yeast. It’s just like you get at Indian restaurants – super soft and fluffy!)
2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Easy Flatbreads (vegan, No Yeast)
3. Wholemeal flour – Works great with WHOLE WHEAT flour, does not work with almond flour. See note 4 for Gluten Free.
4. Dairy free / vegan substitutions: A reader tried the original recipe then reported back that it also worked just as great substituting the butter with olive oil and almond milk for the dairy milk to make it a vegan / dairy free version. Brilliant! Another reader has also made this with coconut oil and reported it works great.
5. Gluten free option – This works pretty well with Gluten Free flour. You may need a bit of extra flour to roll it out – just add more as required. The texture is a bit different – a bit chewy, and you may not be able to roll them out into neat rounds like pictured.
Quick And Easy Yoghurt Flatbreads {no Yeast}
Serving: 125 g Calories: 370 cal (19%) Carbohydrates: 49.9 g (17%) Protein: 8.1 g (16%) Fat: 15.2 g (23%) Saturated Fat: 7.6 g (48%) Polyunsaturated Fat: 7.6 g Cholesterol: 31 mg (10%) Sodium: 386 mg (17%) Fiber: 1.7 g (7%) Sugar: 2.2 g (2%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!And don’t worry, we don’t need to substitute any wild ingredients here, either. This recipe is made with a simple 2-ingredient base, much like my protein bagels or breakfast bagel bombs.
Recipes like this often call for self-rising flour, but that is not a staple in everyone’s kitchen. But don’t sweat it; self-rising flour is simply all-purpose flour that has been pre-mixed with baking powder and salt.
How To Make Pita Bread (no Yeast!)
In this case, we’re just going to use all 3 of those ingredients instead. But if you have self-rising flour, it will be even easier for ya.
This “hack” is great to use for any bread recipes you may be wanting to make, and I use it as a starting point for many of my recipes before spicing them: Pretzel Biscuits, Pizza Bagel Bites, and Everything Bagel Pull Apart Bread, to name a few.
This dough isn’t going to rise (since we are using no yeast) and after one hour, it is going to look exactly the same.
How To Make Pita Bread Or Pita Pockets
When the dough sits, the gluten relaxes and the dough becomes stretchier. It’s going to make it easier to roll out into circles, and it’s going to be the secret to the “poof.”
You can make this pita bread without letting the dough rest, and it will still be delicious, but it won’t accomplish those wonderful pita pockets.
PS: I experimented with letting the dough sit for one hour when I made my protein bagels, and they puffed up SO much to the point that they did not look like bagels anymore. The proof is in the poof.
No Yeast Flatbread Recipe
Lightly knead each ball of dough and roll them in your hands until smooth (you don’t want there to be any large gaps in the dough).
Place on a lightly greased baking sheet and cover with plastic wrap or a towel. Let sit at room temperature for one hour.
Note: the dough is not going to rise during this hour and it is going to look exactly the same. Trust the process!
Yeast Raised No Knead Flatbread
Place one dough ball on a lightly floured surface and sprinkle some additional flour on top. This will help prevent the dough from sticking when rolling it out.
Using a rolling pin (or any round object if you do not have one) roll out the dough ball into a flat circle.
I estimate that it is probably 1/8″ thick, but you can estimate based on my photo below. We want the pita to be nice and thin to allow it to puff up in the oven.
How To Make Homemade Pita Bread [no Yeast]
Do not bake these directly on a baking sheet- be sure to use parchment paper or a silicone mat. If you bake directly on the sheet, the bottoms of the pita bread are going to crisp up way more than we would like:
Check on the pita bread after 5 minutes. In my oven, it was clear that I had “hot spots” in my oven, as certain pita was puffing up more than others.
Even if the pita bread doesn’t completely puff up in the oven, you should be able to open it up into a pita pocket, and that is a beautiful thing.
Whole Wheat Pita Bread Recipe
Enjoy this pita bread without yeast in any number of ways: stuffed pita pockets, pita wraps, or cut up and eaten as an appetizer with your favorite dip!
It does! It ends up being more like Naan bread but if you toss the pita into a hot pan it puffs up very quickly and will only require about 1 minute per side. I actually want to put together separate instructions for just that- thanks for the reminder!
Dry ingredients salt, Backing Powder and Garlic Powder each Tsp. does Tsp mean Table spoon or does it mean Tea spoon I have always seen Tab with upper case T for Table spoon and teaspoon with lower case t.
No Yeast Flatbread
Just finished making these. Followed the directions and let dough rest 1 hour, rotated pan. Still had little to no poofage. Thought the second batch would be better since oven and pan were hot, but nope. I make bread regularly, but this one has eluded me.
I'm so sorry, Kelly! I wonder what the issue could be- I've made these numerous times! Granted, sometimes a few of them won't poof up the same because my oven has hot spots that seem to work better. But when they don't poof up, I'm still able to open them
0 Komentar