Quick Flatbread Recipe with No Yeast, Pan or Grill
Last updated on October 17th, 2026
Good flatbread comes down to two things: not overworking a dough that starts out stubbornly sticky, and cooking it hot and fast so it puffs before it dries out. They’re also ideal for scooping up a Libyan-style shakshuka. This quick flat bread recipe enriches the dough with milk and olive oil, which makes it soft enough to tear and dip into hummus or tzatziki, wrap around a filling, or use as a simple pizza base. My thick, garlicky tzatziki is the dip I reach for most.
Why Milk and Olive Oil Make Softer Flatbread
Milk and olive oil are what’s known as dough enrichments: fat and protein that coat the gluten strands as the dough develops, which is what keeps the finished flatbread soft and pliable rather than dry and cracker-like. For more on texture, see my three tricks for pliable flatbreads. Leave them out and you can still make a flatbread with just flour, salt and water, but it will be plainer and firmer. Because the dough is carrying that extra fat from the milk and oil, though, it also catches and burns more easily on the heat, which is worth knowing before it goes anywhere near a hot pan or grill. Cook it the same way as my pocket-style Greek pita bread, over a steady medium heat with a watchful eye.
Kneading a Dough That Starts Out Sticky
- Mix the flour, salt, milk and olive oil with a sturdy spoon until you have a very rough dough, then knead it for 2 minutes. I used oat milk in the video, but any milk will work.
- When kneading, the dough will seem too sticky, don’t be tempted to add heaps more flour because it’s sticking. Try to keep the dough moving and knead through to develop the gluten, in turn the dough will become less sticky during this process.
- It feels like a weird combination of dry and sticky at first, but after 2 minutes of kneading it turns smooth and supple, which is how you know it is ready to rest.
Resting, Rolling and Cooking Quick Flatbread
- Rest the dough for around 30 minutes, this helps with the rolling and the texture of the final bread.
- When rolling turn the dough one sixth at a time, if you do quarters then you will end up with a square shape.
- Have your grill, skillet, pan on a medium to high heat, this dough burns easily because of the enrichments.
- Cook the flatbread until you see bubbles forming on the surface, then flip it and cook for another 1 to 2 minutes. Brush with garlic butter if you like.
Frequently Asked Questions
What can I use flatbread for besides a side dish?
Flatbreads work as a base for dips like hummus or tzatziki, as wraps for sandwiches, as a pizza crust, or topped with meats, vegetables and sauces as a main course. They can be baked or grilled and made from wheat, corn or rice flour.
Do I need milk and olive oil in flatbread dough?
They’re dough enrichments that make the finished bread softer and more delicious, but they’re optional: you can leave them out and use just water for a simpler dough.
Why does flatbread dough feel too sticky when kneading?
Don’t be tempted to add extra flour when it feels sticky. Keep the dough moving and keep kneading to develop the gluten, and it will become less sticky as you work it.
How long should flatbread dough rest before rolling?
Rest the dough for around 30 minutes before rolling. This improves both the rolling process and the texture of the final bread.
What heat should I cook flatbread on?
Use a medium to high heat on your grill, skillet or pan. Because the dough is enriched with milk and olive oil, it burns easily, so keep an eye on it as it cooks.
How do you make quick flatbread without yeast?
This recipe has no yeast at all. Mix plain flour, a pinch of salt, milk and olive oil into a rough dough, knead it for 2 minutes until smooth, rest it for 30 minutes, then roll it out and cook it on a hot grill or pan until it bubbles.
Can you make flatbread with plain flour?
Yes. This quick flatbread uses 200 g of plain (all purpose) flour, with milk and olive oil for a soft dough.
Quick Flatbread Recipe with No Yeast, Pan or Grill
Equipment
- Baking / Roasting tray
- Mixing bowl / Bowl
- Barbecue / Outdoor grill
- Knife (general)
- Pastry brush
- Rolling Pin
- Tongs
- Wooden / Stirring spoon
Ingredients
- 200 g Plain flour / All purpose flour
- Pinch of salt
- 120 ml Milk
- 35 g Extra virgin olive oil
Instructions
- In a bowl combine flour, salt, milk and olive oil.
- With a sturdy spoon mix until you have a rough, shaggy looking dough.
- Knead the dough for 2 minutes until smooth, then roll it into a cylinder, cut it into 4 evenly sized pieces and press each dough ball flat onto a sheet tray. Cover with another sheet tray, damp towel or cling film (plastic wrap) for 30 minutes.
- Dust your work surface with flour and using a rolling pin, roll the dough out until it’s around the thickness of a penny.
- Cook the dough on a dry hot grill, skillet or even a frying pan for 2 minutes (or until you see bubbles forming evenly on the surface of the dough), then flip and cook for another 1 to 2 minutes on the other side.
- Optionally brush with garlic butter and enjoy.
Video
Nutrition
Nutrition Facts
| Total Fat | 10.2g |
| Saturated Fat | 1.9g |
| Cholesterol | 3.7mg |
| Sodium | 110mg |
| Total Carbohydrate | 39.6g |
| Dietary Fiber | 1.4g |
| Sugars | 1.6g |
| Protein | 6.2g |
| Potassium | 100.1mg |
