This 4 ingredient flatbread is super easy to make, requires 20 minutes or less, no need for yeast, and no need to wait around for it to proof. The flatbreads can be soft with a pleasant chew or the perfect crispy complement for a tasty dip.
When you need an easy dinner or just craving a starchy snack, this 4 ingredient flatbread is perfect for both occasions. You can easily knead this up in 5 minutes or less and have it ready on the table in less than 20 minuets. This flatbread can be used for dips, the base of a nice flatbread pizza, to go with soups and stews, you name it.
What is a flatbread?
Flatbread is a bread that's made with flour, salt, and water and rolled flat before getting cooked on grills, griddles, pans, or the oven. There are many kinds of flatbread all over the world. Some of the most popular flatbreads are naan from Asia, roti from India, and tortillas from South America.
Do I need yogurt or yeast in my flatbread?
No, both yogurts and yeast are not necessary for making flatbread. Traditionally, flatbreads are made with only flour, water, and salt. No yeast, nor yogurt is required. Although, these days, there are many leavened flatbreads, such as pita and roti.
Do I need milk in this flatbread recipe?
Not at all! Just like the yogurt and yeast, this flatbread doesn't require any of it. We added milk to the recipe to enrich the flatbread just a bit and also for more flavor. But if you don't have any milk on hand, feel free to substitute the milk for water.
How should I cook flatbread?
This is up to your personal preference. You can cook the flatbread on the stovetop with a pan or griddle, on the grill, or bake in the oven. Do note that any way you decide to cook the flatbread, make sure to oil the pan and/ or the flatbread dough after they're rolled out. If you're baking the flatbreads in the oven, we recommend preheating either a pizza stone (preferably) or a sheet pan at minimally 400F and cooking the flatbread on it one at a time.
How thin should I roll my flatbread?
Different flatbread are rolled to different thickness. For this flatbread, it is best to roll each flatbread to about 1-2 millimeter thick because it's meant to whipped up quickly and made thin. Also, because this flatbread does not require any yeast, leavening agent, or proofing, rolling it thick will not result in a fluffy interior, which is what you want in a thick flatbread, like pita.
What can I eat with flatbreads?
Flatbread can be eaten in almost anyway you can imagine. Granted, there are some traditional use for certain flatbreads, like pita is a popular pairing with hummus and tortillas probably jolted your memory of the last tacos you ate. But hey, these classic combos shouldn't stop you from pairing your flatbreads with less common.
So with that in mind, do feel free to experiment. Our favorite ways to eat flatbread is to make wraps if the flatbread is soft, or crisp them up if we want dips. If you're in the mood for some flatbread pizza, keep them soft in the middle and crispy around the edges!
Why is my flatbread tough?
The common reason for tough flatbreads is not using enough liquid to flour, and the most frequent culprit for such cause, is inaccurate measurement of flour. The best way to measure flour is inarguably using a scale, but for us lazy peeps, I think measuring cups will do. However, with lazy ways, comes some responsibilities for our lazy actions. So if you're measuring flour with measuring cups, follow the spooned and level method.
To measure flour with the spooned and leveled method, first loosen up the flour. Then, spoon the flour into the measuring cup until the flour overflows. Using the back of a butter knife or any straight edge, level off the flour. Make sure to not jiggly or tap the measuring cup to even out the flour. This will cause the flour to settle and compact, which will increase the flour's weight.
Is flatbread supposed to be soft or crispy?
Both! Depending on what kind of flatbread you're making it can be both soft or crispy. For soft flatbreads, cook the dough until done. If you want a crispier flatbread, for dips or "pizzas," simply cook it longer until they are crispy.
This recipe's flatbread is soft and pleasantly chewy if it's just cooked, but feel free to cook it longer over a pan or in the oven to achieve more crispiness.
If you're looking for other bread recipes or recipes to complement this flatbread, check these out:
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4 Ingredient Flatbread
- 2 cup all-purpose flour (spooned & leveled)
- ¾ cup milk (or water)
- 2 Tablespoon olive oil (plus more for cooking)
- ½ teaspoon kosher salt
- In a mixing bowl, combine all of the ingredients. Mix together the ingredients until the dough kind of comes together and looks shaggy. Turn the dough onto a clean work surface and knead the dough until it's smooth and subtle, about 3-5 minutes.*Alternatively, you can completely this step using a stand mixer. First mix the down on low speed until combined and shaggy. Then increase the speed to medium high or high, and let the mixer knead the dough until smooth and subtle.*
- Heat a pan with olive oil over medium (for softer flatbread) medium high (for crispier flatbread) heat. *We recommend using either a well seasoned cast iron pan or grilled or a nonstick pan.*
- While waiting for the pan to heat, divide the dough into 6 equal pieces. Working with 1 piece of dough at a time, roll each piece into thin, but even sheets about 1-2 millimeters thick. *Feel free to roll them into whatever shape you'd like. We like to roll ours into oblong "ovals."*
- Place the rolled flatbread dough into the hot pan and brush the top/ uncooked side with some olive oil. Let the flatbread cook until the bottom side turns golden brown, then flip the flatbread to cook the other side, about 1-2 minutes per side. Repeat with remaining dough.
- Enjoy the flatbreads while they're warm with hummus, spreads, or use them as flatbread pizzas!
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