This soft and flexible 3 Ingredient Flatbread (No Yogurt) is quick to make, requires no yeast, and is ready in just 30 minutes. With simple, natural ingredients, no preservatives or baking powder, and no rising time, it's perfect for tacos, wraps, or even as a base for flatbread pizza.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Looking for another easy bread recipe that doesn't use yeast? Check out my Irish Soda Bread without Buttermilk next!
Try this homemade flatbread with Slow Cooker Carnitas Tacos, fish tacos (I love these Blackened Tilapia Tacos), burritos, fajitas, and Pulled Pork Taquitos.
You can also stuff this no-yeast flatbread with Camarones al Ajillo (Garlic Shrimp), use it as a base for Air Fryer Tortilla Pizza, or use it for Grilled Chicken Tikki Tacos.
Jump to:
Why You'll Love 3 Ingredient Flatbread (No Yogurt)
- Just 3 simple ingredients - no yeast, no yogurt, no baking powder.
- No rise time - ready in 30 minutes.
- Soft, flexible dough that rolls and folds easily.
- No preservatives, better than store-bought.
- Use it in place of tortillas in any recipe.
What is flatbread?
Flatbread is dough that is flattened and cooked on a hot skillet or griddle. Some flatbread uses baking powder, self-raising flour, plain yogurt, or Greek yogurt. It is egg-free and yeast-free.
3 Ingredient Flatbread (No Yogurt) Ingredients
This easy flatbread recipe yields sixteen 9-inch flatbreads or twenty 7-inch flatbreads, more than enough to feed a family of five.
- All-purpose flour is the key to making soft flatbread. You can also use ½ whole wheat flour and ½ all-purpose flour, which will be a little denser.
- Milk. I used 1% milk, but you can substitute your favorite milk for dairy milk. You can also use 1 cup of water and ½ cup of half-and-half instead of straight milk. This gives it a richer taste.
- Butter or margarine keeps it moist.
*A complete list of ingredients and amounts can be found in the printable recipe card at the bottom of this post.*
How to Make 3-Ingredient Flatbread With No Yeast
For step-by-step instructions with detailed measurements, jump to the recipe card.
- Step 1: Heat milk and butter in a small saucepan over low-medium heat until butter is melted. Remove from the heat.
- Step 2: Add flour and salt to a large bowl and mix well. Make a well in the center. Add the warmed milk and butter mixture.
- Step 3: Mix well until the dough forms a smooth, round ball. A KitchenAid mixer is handy if you have one; it makes kneading very easy.
- Step 4: Divide the dough in half. Then, cut each half in half. Divide each half into four balls. You will have 16 balls of dough. Place the balls back in the mixing bowl and cover with plastic wrap to keep the dough warm.
- Step 5: Roll out each ball of dough on a floured surface with a rolling pin until it is about ⅛ inch thick. To make your flatbread look nice, place a 9-inch plate or bowl on the dough. Then, cut around it with a butter knife. This will give you a perfect circle. You can also use a tortilla press, which is super quick and easy.
- Step 6: Roll out the flatbread. Stack them in 2 stacks with no more than 8 flatbreads in each stack. Put a sheet of plastic wrap between each flatbread to prevent sticking.
- Step 7: Preheat a pan, cast-iron skillet, or griddle over medium heat and add 1 or 2 tablespoons of olive oil to prevent sticking. Cook each flatbread until it develops golden brown spots (bubbles), about 1-2 minutes. Flip the flatbread and cook for 1 minute on the other side. Remove to a plate and cover with a tea towel to keep warm. Repeat for remaining flatbreads.
- Step 8: Serve with your favorite toppings or fillings, and enjoy!
Top Tip
Don't overcook the flatbread; otherwise, it will break when you bend it and won't roll as nicely. Pull off the skillet as soon as golden spots appear. It cooks fast, so keep an eye on it!
Variations
- Naan bread: Don't roll it out as thin to make delicious Naan bread. Use it to make Air Fryer Naan Bread Pizza.
- Gluten-free: Use gluten-free flour.
- Vegan: Use almond milk instead of dairy milk and margarine or olive oil instead of butter.
- Seasoning: Add your favorite seasonings to the flatbread dough to change the flavor. I like garlic powder, parsley, and Italian seasoning.
How to Use Flatbread
This easy flatbread works for so many meals. Some of my favourites are:
- Make Carnitas Tacos with Authentic Pico de Gallo, a delicious fish taco with Tilapia in Air Fryer (No Breading) and Peach Pico de Gallo, or Blackened Chicken Tacos with Avocado Lime Crema.
- Turn flatbread into a beef taco and add some Homemade Salsa on top.
- Make burritos or a homemade Taco Bell Crunchwrap Supreme.
- Make a breakfast wrap with scrambled eggs, Air Fryer Bacon, peppers, and cheese.
- Use it to dunk and dip into hummus or your favorite Soups and Stews.
Storage
Refrigerator: Store flatbread dough in an airtight container or Ziploc bag in the fridge for up to 3 days. Cooked flatbread keeps best at room temperature for about two days. If you have leftovers, it is best to freeze them.
Freezer:Freeze in a Ziploc bag for up to one month. To reheat, wrap in a damp tea towel and microwave until warm. This moist towel helps keep the flatbread soft and pliable.
Frequently Asked Questions
Flatbread is typically unleavened, while pita is slightly leavened.
Don't overcook it-remove it as soon as you see golden brown spots.
Yes, up to 3 days in the fridge or 1 month in the freezer.
Warm in the oven, skillet, or microwave wrapped in a damp towel to keep it soft.
More Bread Recipes
Did you make this 3 Ingredient Flatbread recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
3 Ingredient Flatbread (No Yogurt)
Ingredients
- 4 cups all-purpose flour
- ½ cup butter or margarine
- 1½ cups milk
- 1 teaspoon salt optional
- 1 tablespoon olive oil for oiling the skillet
Instructions
- Add milk and butter to a small saucepan. Heat over low-medium heat until the butter is melted. Remove from the heat.
- Whisk flour and salt in a large bowl and make a well in the center. Add the warmed milk and butter mixture and mix until the dough forms a smooth, round ball.
- Divide dough in half. Then, cut each half in half. Divide each half into 4 balls. You will have 16 balls of dough. Cover with plastic wrap to keep the dough warm.
- On a floured work surface, roll out each ball of dough to about ⅛" thickness.
- After the flatbread is rolled out, stack them in 2 stacks with no more than 8 flatbreads in each stack, with plastic wrap between each flatbread to prevent them from sticking together.
- Preheat a skillet over medium heat and add 1 or 2 tablespoons of olive oil to prevent sticking. Cook each flatbread until it starts to get golden brown spots, about 1-2 minutes. Flip the flatbread and cook for 1 minute on the other side.
- Remove cooked flatbread to a plate and cover with a tea towel to keep warm. Repeat for remaining flatbreads.
- Serve with your favorite toppings or fillings, and enjoy!
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Keep the balls of dough covered, so they do not dry out. The flatbread dough is pliable and easy to roll out when it is warm.
- Don't cook the flatbread too long, as it will dry and crack and won't bend easily. Instead, Cook until they have light golden brown spots.
- To make it gluten-free, use gluten-free flour.
- To make it vegan, use almond milk instead of dairy milk, and margarine or olive oil instead of butter.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Michelle says
When placing in a bowl and covering with saran wrap is there a rise period? Or just while you're rolling out the other flatbreads?
Jeri Walker says
Hi Michelle! There is no rise period, just while you're rolling out the other flatbreads.
Cindy says
I love this recipe & have made it several times. I would like to double the amount of flatbread. We use it for pizza & in place of tortillas. I know with a recipe you don’t just double all the ingredients. How do I double the amount?
Jeri Walker says
Thank you so much, Cindy – I’m so happy to hear you love the recipe! I’ve tried to double the recipe a few times, and I’ve found that doubling the ingredients doesn’t always give the best results. What I usually do is make two separate batches to ensure it turns out just right.
Cindy says
Love this recipe, we are not well off and struggle financially so this is perfect thank you.
Jeri Walker says
I'm so glad you love the flatbread, Cindy! Simple, affordable recipes are definitely a win these days!
Rose says
Thanks for the flat bread recipe that uses milk instead of sour cream or yogurt .
Jeri says
You are so welcome, Rose! I'm so glad you liked it! 🙂
Serena says
So simple! Looking forward to these with pulled pork tacos. Yum!
Jeri says
Yum! It will be delicious!
Freya says
I love this quick and simple flatbread recipe and they’re so versatile!
Jeri says
Simple and quick is what I love!
Miriam says
can I half the recipe?
Jeri Walker says
Hi Miriam! Yes, you can definitely cut the recipe in half-just divide everything evenly and it will work the same way. 🙂
Audrey says
These were so easy!
Jeri says
Awesome!
Jerika says
I'm excited to try this homemade 3 ingredient flatbread - no yeast! Thanks!:)
Jeri says
You are welcome, I hope you like it as much as we do!