Easy Skillet Flatbread (No Yeast)
This easy skillet flatbread is made without yeast and cooked in a frying pan until soft with light golden spots. Finished with garlic butter and herbs, it’s a versatile homemade flatbread that pairs well with curries, stews, grilled meats, and dips.
Equipment
- Mixing bowl
- Small saucepan
- Measuring cups and spoons
- Knife or bench scraper
- Rolling Pin
- Frying pan
- Pastry brush (optional)
Ingredients
Flatbread Dough
- 300 g (2½ cups) wheat flour all-purpose flour
- ½ tsp salt
- 50 g (3,5 tbsp) butter
- 1¾ dl (¾ cup) milk
Garlic Butter (Optional)
- 2 tbsp butter
- 1-2 garlic cloves finely chopped
- 1-2 tbsp fresh herbs finely chopped (such as cilantro, parsley or chives)
Instructions
- Add the milk and butter to a small saucepan. Heat gently until the butter has melted. Do not boil.
- In a mixing bowl, combine the flour and salt. Pour in the warm milk–butter mixture and mix until a soft dough forms.
- Cover the dough and let it rest for 15 minutes.
- Transfer the dough to a lightly floured surface. Shape it into a long stick and cut into 8 equal pieces.
- Roll each piece into a round flatbread.
- For the topping. Melt the butter, then mix it with the chopped garlic.
- Cut the herbs for the topping.
- Heat a frying pan over medium heat. Cook the flatbreads for 1–2 minutes per side, until light golden spots form.
- When a flatbread is turned and almost cooked through, brush the top with the garlic butter mixture and sprinkle with herbs.
- Transfer to a plate and cover to keep warm. Repeat with the remaining flatbreads.
Notes
The dough itself is kept simple and neutral, so it pairs well with richly spiced dishes.
Garlic butter is optional and can be skipped or adjusted depending on the meal.
Flatbreads are best served warm, but can be reheated briefly in a pan.
Serving as a side with:
- butter chicken
- lentil dahl
- pork souvlaki
- Mediterranean-style meals