This homemade flatbread recipe is made with no yeast and no milk, giving you perfectly crackery crust ideal for making flatbread pizzas. Only 5 ingredients!
I grew frustrated in my search for a good flatbread recipe that did not require yeast and/or milk. I'm not a huge bread maker, so keeping yeast fresh in the house is tough for me.
By the time I get around to making homemade bread, the yeast has gone bad, and I don't want to have to freeze large portions of the stuff. Besides, yeast doesn't seem to like me. I can't tell you how many times I've messed up bread. It turns out more like a brick or a flat doughy mess.
Same way with milk. We don't drink a lot of milk. If I need a dairy, I use crema or a bit of cream cheese. Milk tends to go bad, so again, if you have the sudden urge to make flatbread yet have no yeast or milk, you might find yourself in a pickle.
NO LONGER!
This homemade flatbread recipe uses no yeast and no milk, and it can be your new go-to. It's dairy free. It's definitely different from your own favorite yeasty version, but it's quite good in its own right, and believe me, it can save you when you REALLY-REALLY NEED to make a homemade pizza.
This flatbread is thick and crackery, yet sturdy enough to handle as many toppings as you can pile onto it.
It's different from most store bought versions you'll find, which are more like pita bread. I enjoy those, but I really love a simple, tasty, cracker-like crust with some bite to it. Perfect for flatbread pizza.
Let's talk about how we make homemade flatbread, shall we?
Homemade Flatbread Ingredients.
- All Purpose Flour.
- Baking Soda.
- Melted Butter.
- Salt.
- Water.
How to Make Flatbread - the Recipe Method
Make the Dough. In a mixing bowl, combine flour, baking soda, salt, butter, water and seasonings, if using. Mix to form a dough. If the dough is too dry, add a tablespoon of water. Knead about 5 minutes.
Wrap and Rest. Wrap in plastic wrap and let sit at room temperature for 30 minutes.
Form the Flatbreads. Separate dough into 4 portions and flatten with a rolling pin to about 1/8 inch thickness on a lightly floured surface.
Cook the Flatbreads. Heat a large grilling pan to medium heat to high heat and cook each flat bread dough about 2-3 minutes or longer, or until the dough hardens and turns golden brown.
You can use a bit of olive oil if needed in the pan, though you can cook them dry. Flip and cook another 2-3 minutes until the dough forms a cracker-like crust.
Boom! Done! Your flatbreads are ready to serve. They look great, don't they? Nice and crackery, ready to enjoy. What are you going to make with them? Flatbread pizza? Yes!
Such delicious flatbread. Such a great recipe. Start to finish, it takes less than an hour to make them.
Recipe Tips & Notes
- The Flour. All purpose flour is ideal for making homemade flatbread. You can use wheat flour or gluten-free flour.
- Serving Ideas. I usually make flatbread for making easy flatbread pizza, but you can use it to make crackery sandwiches. The flatbread doesn't fold, but you can crack it in half and pile up the ingredients. Try it with dips as well, or use it to replace your morning toast.
That's it, my friends. I hope you enjoy my favorite flatbread recipe. Let me know if you make it. I'd love to hear how it turned out for you and what you make with it.
Storage & Leftovers
Storing your Flatbread in an airtight container in the fridge may allow you to store it for up to 5-7 days (1-2 days if stored at room temperature). To maximize the storage life, make sure to refrigerate the flatbread promptly.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Flatbread Recipe (No Yeast, No Milk)
Ingredients
- 2 cups flour
- 1/4 teaspoon baking soda
- 4 tablespoons melted butter
- pinch salt or more to taste
- 1/4 cup water + 1-2 tablespoons
- Any herbs or seasonings you desire - such as chili powder dried basil, oregano, garlic, Cajun blends, etc.
Instructions
- In a mixing bowl, combine flour, baking soda, salt, butter, water and seasonings, if using. Mix to form a dough. If the dough is too dry, add a tablespoon of water.
- Knead about 5 minutes.
- Wrap in plastic wrap and let sit at room temperature for 30 minutes.
- Separate dough into 4 portions and flatten with a rolling pin on a lightly floured surface to about 1/8 inch thickness.
- Heat a large grilling pan to medium-high heat to high heat and cook each flat bread dough about 2-3 minutes or longer, or until the dough hardens and browns. You can use a bit of oil if needed in the pan, though you can cook them dry. Flip and cook another 2-3 minutes until the dough forms a cracker-like crust.
Notes
Nutrition Information
NOTE: This post was updated on 1/25/21 to include new information and photos. It was originally published on 8/3/2014.
Nichole says
Can you freeze them for later use? Or how long is the shelf life?
Mike Hultquist says
Nichole, yes, you can freeze these, then thaw to use later. Should last 3 months this way easily. Enjoy!
jean says
Do you think these could be made using almond flour? I plan on making the recipe as written first.
Michael Hultquist - Chili Pepper Madness says
Jean, as this is a crackery flatbread, I think almond flour can work, though it does lack gluten and has higher fat, so it might be more pliable. Let me know how it goes if you make it that way.
Damien C. says
This is just right for homemade flatbread pizzas. Everyone loves these. I make small ones to serve as little apps.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed them, Damien!
Bruce says
Turned out well as far as looks go but was extremely bland even though we added a TBSP of our homemade garlic powder to dough. Dough was verrry dry and hard to work had to add extra 2 TBSP in addition to 1/4 c.+ 2 TBSP in recipe. This is 1st time Chilli Pepper Madness has disappointed me. Oh well u can't win unless u b willing 2 lose.
Michael Hultquist - Chili Pepper Madness says
Bummer to hear you didn't like it, Bruce. I make these all the time, particularly for flatbread pizzas. I do mention several times in the post they're meant to be crackery and more crisp, and of course you need to add more water as needed. And adjust seasonings as desired, as also mentioned. Still a go-to of mine for homemade pizzas. Either way, sorry you were disappointed, my friend. All the best.
Lori Higgons says
This is really easy it seems. I bet it would be great with rosemary or thyme added to the dough.
Michael Hultquist - Chili Pepper Madness says
Yes! I love adding herbs, and some chili powder. Very nice.
Donna says
I have a question for you. If I use this to make pizza, how do I cook the topped flatbread? I've never been disappointed in your recipes, so I will definitely try this one! Thanks in advance for answering.
Michael Hultquist - Chili Pepper Madness says
Donna, I just layer up the finished flatbreads then bake them at 350 degrees until the cheese is melted. Very easy! Let me know how it goes for you.
col says
nice, Mike 🙂
i only have milk in the fridge once in a blue moon so this is super handy (i do have plenty of yeast but most of that is for home brewing beer and wine).
these will be getting made soon (also love pizza).
cheers.
Michael Hultquist - Chili Pepper Madness says
Excellent, Col! I know, I'm the same way. Cheers!
Dawn says
Not bad at all! Not sure what I expected but it was better than that. I can certainly see adding pizza toppings and sticking it in the toaster oven.
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Dawn. I know, such a super simple recipe, but it's a go-to for me. Always delivers. Simple Flatbread for sure!