This homemade 3 Ingredient Flatbread without Yeast or Yogurt is soft, flexible, and delicious. It's a simple recipe to prepare as it requires no rising time. It contains natural ingredients, no preservatives or baking powder, and is ready in 30 minutes!

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This homemade flatbread is perfect for Slow Cooker Carnitas Tacos, fish tacos, burritos, fajitas, and taquitos. You can also use no-yeast flatbread as a pizza base for Air Fryer Tortilla Pizza and wraps.
Try my delicious Irish Soda Bread Without Buttermilk for another easy bread recipe without yeast!
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What is flatbread?
Flatbread is flattened dough that is 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.
Why You'll Love 3 Ingredient Flatbread No Yogurt
- The soft dough is easy to make and easy to work with.
- Has no yeast, no baking powder, and no yogurt.
- With no rise time, it's ready in just 30 minutes
- Contains no preservatives.
- It tastes so much better than store-bought.
- You can use it in place of tortillas in any recipe.
Recipe Ingredients
This easy flatbread recipe without yeast uses only three ingredients (not including the optional salt). It will make sixteen 9-inch flatbreads or twenty 7-inch flatbreads, which is 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.
See the printable recipe card below for quantities and a full list of ingredients.

How To Make 3-Ingredient Flatbread With No Yeast
Step By Step Instructions
- 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 for this step.

- 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" thick. To make your flatbread look nice, place a 9" 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 plastic wrap between each flatbread to prevent sticking.

- Step 7: Preheat a skillet or griddle over medium heat and add 1 or 2 tablespoons of olive oil to prevent sticking. Cook each flatbread until it gets golden brown spots, 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
Do not cook the flatbread too long; otherwise, it will break when you bend it and won't roll as nicely. They cook fast, so watch it closely!

Variations
- Naan bread - Don't roll it out as thin to make delicious Naan bread. Use it to make Air Fryer Naan Bread Pizza (Margherita).
- Gluten-free - Use gluten-free flour.
- Vegan - Use almond milk instead of dairy milk and margarine or olive oil instead of butter.
- Seasoning - Change the flavor by adding your favorite seasonings to the flatbread dough. I like garlic powder, parsley, and Italian seasoning.
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.
Recipe FAQs
The difference between pita and flatbread is that flatbreads are often unleavened, whereas pita is slightly leavened.
Measure the ingredients exactly and do not cook the flatbread too long. Do not overcook it. Flatbread only needs to be cooked until light brown spots start to form.
This flatbread dough can be made up to 3 days ahead and stored in the fridge in an airtight container until you are ready to use it.
Warm flatbread on a griddle or in the oven at 325 degrees F for 6-8 minutes. Use aluminum foil if heating in the oven. Or wrap them in a damp tea towel and microwave until warm. This moist towel helps keep the flatbread soft and pliable.
Tortilla shells don't have baking powder or yeast, so this flatbread recipe is like a tortilla recipe.
Serving Suggestions
You will love this flatbread without baking powder recipe. Some ways you can use it are:
- Make Carnitas Tacos with Authentic Pico de Gallo.
- Make a delicious fish taco with Tilapia in Air Fryer (No Breading) and Peach Pico de Gallo.
- Turn flatbread into a beef taco and add some Homemade Salsa on top. Yum!
- Make burritos or homemade Taco Bell Crunchwrap Supreme.
- Make a delicious breakfast wrap with scrambled eggs, bacon, peppers, and cheese.
- Use flatbread in place of any tortilla shells or wraps for any recipe, such as my Blackened Chicken Tacos with Avocado Lime Crema.

More Bread Recipes
If you like this 3 Ingredient Flatbread Without Yeast Recipe, please take a moment to leave a star rating 🌟🌟🌟🌟🌟 and share it on social media!
Recipe
3 Ingredient Flatbread (No Yeast - 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!
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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.

About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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!
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!