Did you ever think we’d live in a world where a yeast shortage would exist? I can’t say I’d ever thought about there not being enough yeast to go around, yet here we are. It seems like everyone is taking up bread baking as a social-distancing pastime. I actually have two packets of instant yeast in my kitchen (from before this all happened) that I am saving for some reason. I don’t know when I’ll finally use that yeast, but I know that time hasn’t arrived yet. Mostly because I wanted to create an easy skillet flatbread recipe that doesn’t use yeast, since so many of you can’t source it.
Just because you can’t find yeast does not mean you have to be left out of the self-quarantine bread making game! If you have flour, baking powder, salt, and olive oil, you can make these easy skillet flatbreads in less than 30 minutes. I’ve made them with non-dairy milk (oat milk, specifically) and water and both batches turned out delicious. I do think the non-dairy milk makes the flatbread a little bit softer and chewier, but water is definitely okay to use if that’s all you have.
I set out to make an easy skillet flatbread recipe that could be used for a bunch of different applications. I’ve used this flatbread as a personal pizza crust and for dipping in soup and chili. I think it would also be a fantastic pairing with Indian food. Slice these flatbreads into triangles and serve with hummus for a movie snack! Eat one by itself for no reason at all! They’re pillowy soft and best enjoyed fresh and warm, straight from the skillet.
You can make a double or triple batch of these flatbreads and stash them in the freezer for a rainy day. Just reheat them in a warm skillet on the stovetop or pop them in the oven for a couple of minutes and enjoy. This is a recipe I hope you’ll come back to again and again for all of your flatbread needs. It’s so simple and the results are unbelievably delicious!Print
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup unsweetened non-dairy milk or water
- Whisk the flour, baking powder, and salt together in a large mixing bowl.
- Whisk the olive oil and non-dairy milk or water together in a small bowl.
- Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to form it into a soft ball. If the dough is too sticky, add a bit more flour (I added another tablespoon). If it’s crumbling and not holding together, add another teaspoon of water.
- Place the dough in the bowl and cover with a kitchen towel. Let it rest for 10 minutes.
- Divide the dough into four equal pieces and roll into balls. Use a rolling pin or the palm of your hand to flatten each ball into 6-inch diameter rounds, about 1/4-inch thick.
- Pour a teaspoon of olive oil into a skillet and warm over medium low heat. Working one at a time, cook the flatbreads for 3 to 4 minutes on each side, until golden brown, adding more olive oil to the pan as needed.
- Enjoy the flatbreads warm or cool them to room temperature and store in the fridge or freezer.
Store leftover flatbreads in the freezer for several months or in the fridge for up to a week.
Nutrition info was created using Oatly oat milk.