No Yeast Flatbread
This flatbread changed my life.
Ok, wait. That sounds dramatic. Maybe not my life, but definitely the way I think about making bread! This stuff is delicious. It is pillowy and soft, but will hold up in various contexts. This is amazing with curry, but would also work to house gyro filling or even as a pizza crust for naan pizza. Yum!
My decision not to use yeast comes from the fact that I’m trying to make this quick and easy. It’s one bowl, no wait time and fool proof. These come together so much more quickly and even beginner cooks can be successful cooking them.
The first step is simply to mix all the dry ingredients in a bowl the way you have probably done with every baking recipe, ever. Then, add greek yogurt to a second bowl. You then melt the butter and milk in a small saucepan and once cooled a bit add milk and butter mixture to the greek yogurt and stir. Then you add all the dry ingredients in and knead and thats…..literally it before cooking.
Let it sit for 30 minutes covered, and then split into 4 balls, roll out into 4 flatbreads and cook on a dry skillet.
Cooking on my dry cast iron!
Brush with butter and garlic after cooked, if you’d like (its optional but definitely do it) and bam, thats it!
You can eat it as a flatbread, a pizza or just on the side of any saucy dish.
I’m sure you’ll be hooked FOREVER. And if you’re not…well send it over my way and I’ll eat it for you!
No Yeast Flatbread
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 3 1/2 tbsp half & half (or milk)
- 2 tbsp butter, for mixture
- 1/4 cup non-fat greek yogurt
- 2 cloves garlic (optional)
- 2 tbsp butter, for brushing (optional)
Instructions
- Mix flour, baking powder and salt in a medium bowl.
- In a small saucepan or in the microwave heat 2 tbsp of butter and half and half/milk until butter has melted. Let this mixture cool down. It should be warm, but not hot.
- While waiting for the mixture to cool down, add yogurt to the dry mixture and mix in with a spatula or your hands.
- Once your milk/butter mixture has cooled, add it to the dry mixture slowly stirring until they come together to form a dough.
- Add more flour if it is sticky. Knead until it is smooth.
- For best results, let the dough rest in a covered, floured bowl for about 30 minutes, but it will be ok even if you skip this step. This is going to make it easier to work with and easier to roll out.
- Split the dough into four even balls and roll out each ball into flat, oval disks of about 1/8 inch thickness.
- Preheat cast iron skillet to medium high heat (or any other skillet you own). DO NOT ADD ANY BUTTER OR OIL AT THIS STAGE.
- Add each naan to the skillet. Cook each side until you see air pockets forming on top and the bottom is slightly browned, then flip.
- (Optional, but recommended if not topping the flatbread) To the small saucepan you used earlier, add the minced garlic and remaining 2 tbsp butter to come together into deliciousness. Brush this mixture on top of the finished flatbread and enjoy.
