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Yeast-free flatbreads

Author
Cookinero 30 Apr 2025
3050
Yeast-free flatbreads

The recipe for yeast-free flatbreads is simple. And these yeast-free flatbreads are prepared quickly and with a minimum number of ingredients. The recipe uses wheat flour. But if you replace it with corn flour, you will get Georgian flatbreads "mchadi". Also, if desired, you can use rice or flax flour to make the dish dietary. Yeast-free flatbreads cooked in a frying pan can be eaten instead of bread. Serve with any sauce - both salty and sweet.

How to cook Yeast-free flatbreads

Step 1

Yeast-free flatbreads

Start kneading the dough. In a deep bowl, mix 2 cups of flour, salt and baking powder. Pour in cool water, stir the dough, starting from the middle. This way, all the flour will be used and there will be no lumps. Add the required amount of flour to the homogeneous liquid consistency.

Step 2

Yeast-free flatbreads

Knead and roll out the dough. Knead the dough with your hands, it should be steep and soft at the same time. Divide into 5-6 parts. Punch down each piece and flatten it with your palm. Using a rolling pin, roll it out into a flat cake 4-5 mm thick. The thickness can vary, but no more than 1 cm.

Step 3

Yeast-free flatbreads

Heat a frying pan, add vegetable oil and fry the flatbreads on both sides until golden brown.

Yeast-free flatbreads - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser. You might need to adjust the water quantity slightly as whole wheat flour absorbs more liquid.
Store leftover flatbreads in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, use a gluten-free all-purpose flour blend with xanthan gum (or add 1/2 tsp xanthan gum per cup of flour) to replicate the texture. The resulting flatbreads may be slightly more fragile.
For best results, reheat in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 15-20 seconds.
Absolutely! Adjust the dough division for smaller appetizer-sized flatbreads or larger wraps. Just maintain an even thickness (4-5mm) for consistent cooking.
They pair well with dips like hummus, tzatziki, or baba ganoush. They're also great for wraps, sandwiches, or alongside soups and stews.
Yes, the dough can be refrigerated (covered) for up to 24 hours. Let it come to room temperature for 30 minutes before rolling out for easier handling.

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