Do you make bread often? Well, this week the most popular posts on the blog are my bread recipes. And, while I am very happy to hear that, many on my Facebook page said they cannot find yeast or they don’t have time to make no-knead yeast bread. So, today, I wanted to share a flatbread that’s easier and gets done in less than an hour.
No-yeast flatbread recipe
Dough – In a bowl, combine flour, salt, and baking soda. Add the butter and combine well. Then, add water until you have a soft dough.Pro tip – rubbing the butter into the flour will give a nice flaky flatbread.
Rest – Once combined, cover and let rest for 30 minutes (up to 2 hours).Pro tip – The dough needs to be soft so if necessary add a few more tablespoons of water.Knead – Once rested knead the dough for just a minute or two until smooth.Pro tip – resting will help the gluten relax and make the dough easier to knead.
Divide – Use a bench scraper or knife and divide the dough into six to eight portions. Shape each into a smooth ball and set aside.Roll – coat the ball of dough with flour and using a rolling pin roll it into a 6 to 8-inch disc.Pro tip – if the dough resists or shrinks means it needs more resting time.Skillet – Heat a cast-iron skillet or frying pan on medium heat. Cook the flatbread for 2 to 3 minutes on medium heat. Brush with melted butter or olive oil.Pro tip – keep the heat to medium or they will dry out easily.Store – Once cooked, wrap them in a clean kitchen cloth to keep them soft.
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