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Soft homemade 3 ingredient flatbread, with the top one folded in half, sitting on a cutting board

3 Ingredient Flatbread - No yeast

This homemade 3 ingredient flatbread (no yeast) is warm, fluffy, and delicious. This easy flatbread recipe is super easy to make, contains real ingredients, and has absolutely no preservatives. It is super soft, pliable, and is perfect for carnitas tacos, fish tacos, burritos, fajitas, and taquitos. You can also use no yeast flatbread to make pizza dough for flatbread pizza and wraps. No special equipment is required, except for a rolling pin and a skillet. Best of all, you can make homemade flatbread in only 30 minutes!
5 from 47 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course All Recipes, Breakfast, Main Course, Snack
Cuisine American, Mediterranean
Servings 16 flatbreads
Calories 207 kcal


  • Frying pan
  • Rolling Pin
  • Mixing bowls


  • 4 cups all-purpose flour
  • ½ cup butter or margarine
  • cups milk
  • 1 teaspoon salt optional
  • 1 tablespoon olive oil for oiling the skillet


  • Add milk and butter to a small saucepan. Heat over low-medium heat until the butter is melted. Remove the saucepan from the heat.
  • Next, add flour and salt to a medium-size bowl and mix well. A KitchenAid mixer is handy if you have one. Add the warmed milk and butter mixture, and mix well with the flour 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, spread out extra flour, and roll out each ball of dough until it just starts to become translucent, about ⅛" thickness. If you are quite particular with the appearance of your flatbread, lay a 9" plate or bowl on the rolled out dough and use a butter knife to cut around it. This will give you a perfect circle. If you aren't particular about it, don't bother.
  • 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 grease the pan to prevent sticking. Cook each flatbread just 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 and enjoy!


Nutritional information is approximate and is meant as a guideline only.
Top Tips:
  • Keep the balls of dough covered, so they do not dry out. The flatbread dough is really 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.
Fridge: Flatbread dough will keep in an airtight container or Ziploc bag in the fridge for up to 3 days. Cooked flatbread keeps best at room temperature for about 2 days. If you have leftovers, it is best to freeze it.
Freezer: Flatbread can also be frozen (once completely cooled) in a Ziploc bag for up to one month. To reheat, wrap them in a damp tea towel and microwave until warm. This moist towel helps keep the flatbread soft and pliable.
  • 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.


Calories: 207kcalCarbohydrates: 28gProtein: 6gFat: 4.7gSaturated Fat: 4.7gCholesterol: 22mgSodium: 81mgPotassium: 83mgFiber: 0.8gSugar: 3.9gCalcium: 106mgIron: 1mg
Keyword 3 ingredient flatbread, 3 ingredient flatbread no yogurt, easy flatbread no yeast, flatbread recipe, how to make flatbread
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