Easy Flatbread Recipe (No Yeast)

Warm, soft flatbread straight off the pan has a way of making everything else on the table feel more exciting. This garlic flatbread comes together fast, cooks in minutes, and gives you those golden bubbles and soft centres without yeast, proofing, or planning ahead.

It is the kind of quick flatbread recipe you make once and then keep coming back to. Simple pantry ingredients, a foolproof dough, and a buttery garlic finish that makes it just as good for scooping curries as it is for tearing apart and eating straight from the pan.

What Makes This Garlic Flatbread Work
What Goes Into Garlic Flatbread
Add Ins And Swaps (If You’re Feeling Extra)
How To Make Garlic Flatbread
Pro Tips For Best Results
Recipe FAQ’s
Easy Flatbread Recipe

What Makes This Garlic Flatbread Work

No yeast, no waiting around : This garlic flatbread no yeast dough relies on baking powder and yogurt, which means soft, fluffy bread without any rise time or temperature guessing.
Soft inside with proper pan blistering : The dough cooks quickly in a hot pan, giving you golden patches on the outside while staying tender and pillowy inside.
Garlic butter that actually sticks : Brushing the flatbread while it is still hot lets the garlic butter soak in instead of sliding off, so every bite tastes intentional.
Reliable every single time : The dough is forgiving, easy to handle, and perfect for beginners who want bakery-style results without stress.

What Goes Into Garlic Flatbread

Flay lay photo of ingredient shot of garlic powder, baking powder, yogurt, salt, all purpose flour, vegetable oil and milk - 2

You only need a handful of pantry staples to make this garlic flatbread, and you might already have them on hand.

Plain Flour: The base of the dough, providing structure and chew.
Greek Yogurt: Adds moisture and a slight tang while helping the flatbread stay soft.
Olive Oil: Keeps the dough tender and adds rich flavor during cooking.
Garlic Powder: Optional, but perfect for infusing that signature garlicky aroma throughout the bread.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins And Swaps (If You’re Feeling Extra)

These options keep the base recipe intact while letting you change things up.

Fresh Herbs: Chopped parsley, chives, or oregano mixed into the butter add freshness and colour.
Grated Parmesan: Sprinkle lightly over the hot flatbread so it melts into the garlic butter.
Chilli Flakes: A pinch in the butter adds gentle heat without overpowering the garlic.
Whole Wheat Flour: Swap half the flour for whole wheat for a slightly nuttier flavour. You may need a splash more milk.

How To Make Garlic Flatbread

In a bowl whisk flour, baking powder, salt, and garlic. - 3

Mix Dry Ingredients : Whisk flour, baking powder, salt, and optional garlic powder in a large bowl. Make a well in the center.

Add the yogurt, oil and milk into the flour mixture and stir with a wooden spoon - 4

Add Wet Ingredients : Pour in yogurt, oil, and 1/2 cup milk. Stir with a wooden spoon until the flour starts to hydrate.

Use your hands to bring the dough together until combined. - 5

Adjust and Bring Together : If the mixture looks dry or crumbly, gradually add the remaining milk. Use your hands to bring the dough together until combined.

Avoid adding extra flour to the dough. - 6

Aim for Soft and Sticky : The dough should be workable but slightly sticky, which gives soft, moist flatbreads. Avoid adding extra flour at this stage.

Knead : Turn dough on a floured surface and knead 2 to 3 minutes until smooth and semi-sticky.

Place the dough in a lightly oiled bowl and cover with plastic wrap. - 8

Rest the Dough : Place in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Rest 30 minutes.

Portion and Roll : Knead a few times, then divide into 6 balls for larger wraps or 8 for smaller. Flatten and roll each to about 5 mm thick.

Cook each flatbread in a nonstick pan. - 10

Cook: Lightly oil a nonstick pan over medium heat, cook each flatbread 2 minutes until bubbled, flip and cook until golden while pressing gently.

This garlic flatbread is perfect for soaking up rich sauces, scooping hearty fillings, or adding a garlicky twist to your favorite mains. Try serving it with Chicken, Green Bean and Butternut Squash Curry for a warming dinner, or pair it with Creamy Garlic Shrimp Cauliflower Rice Risotto for a decadent seafood feast. For something a little different, use it as a side for Sausage Eggplant Lasagna with Ricotta Pesto — the garlic notes play beautifully with the cheesy, herby layers.

Pro Tips For Best Results

Keep the heat at medium so the flatbread cooks through before browning too fast.
Cover cooked flatbreads with a clean towel to keep them soft while finishing the batch.
If the dough feels sticky, dust lightly with flour rather than overworking it.
Roll thinner for crisp edges or slightly thicker for softer centres.

Absolutely! This recipe is a garlic flatbread no yeast version that uses baking powder for lift. You’ll still get soft, fluffy bread without the extra time needed for yeast to proof.

Plain Greek yogurt is ideal for this quick flatbread recipe because it’s thick and creamy, which gives the dough a tender texture. You can also use plain natural yogurt if that’s what you have on hand.

Definitely. Mince fresh garlic and mix it into melted butter or olive oil, then brush it onto the cooked flatbreads for an even more flavorful garlic flatbread.

close up image of a folded flat bread. - 11

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

FLATBREADS

▢ 3 cups plain flour plus extra for dusting
▢ 1 teaspoon baking powder
▢ 1 teaspoon salt
▢ 1 teaspoon garlic powder optional
▢ 3/4 cup plain Greek yogurt or natural plain yogurt
▢ 1/4 cup vegetable oil or olive oil, plus extra for cooking
▢ 3/4 cup milk divided

Instructions

Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and 1/2 cup (125ml) of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if mixture is too dry or crumbly . Bring the dough together with your hands. The dough should be workable BUT sticky to the touch (sticky dough = soft, moist flatbreads).
Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2-3 minutes.
Return dough to lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
Knead dough a few more times until smooth. (You shouldn’t need any extra flour at this point to knead, as the oil from the dough will help you).
Divide dough into 6 equal balls for larger wraps, or 8 balls for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to about 5mm thick (about 1/8-inch).
Lightly grease a nonstick pan with a drizzle of olive oil, (about 1/2 teaspoon), over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
While one piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest — the steam helps keep them soft.
To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.