3 Ingredient Flatbread (No Yogurt)

Soft homemade 3 ingredient flatbread stacked on a cutting board.

5 from 81 votes

3 Ingredient Flatbread (No Yogurt)

This homemade 3 Ingredient Flatbread without Yogurt or Yeast 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!

Prep Time10

Cook Time20

Total Time30

Course: All Recipes, Breakfast, Main Course, Snack

Cuisine: American, Mediterranean

Servings: servings

Calories: 186kcal

Author: Jeri Walker

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!

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