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flat bread recipe no yeast
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe makes warm, golden, no-yeast flatbreads with a fragrant, melty feta and herb filling, perfect for a quick and satisfying meal on busy weeknights.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 0.67 cup warm water, about 105 degrees F (40 degrees C)
- 1 tablespoon olive oil, plus more for cooking and drizzling
- 150 g feta cheese, crumbled
- 0.25 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon freshly ground black pepper
Instructions
- Combine Dry Ingredients: In a large bowl, combine flour, salt, and baking powder. Gradually add warm water and 1 tablespoon olive oil, mixing 2-3 minutes until a shaggy dough forms.
- Knead and Rest Dough: Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Cover; let rest 15-30 minutes at room temperature for a tender crumb. (If your dough feels too sticky, a light dusting of flour is enough.)
- Prepare Filling: While dough rests, prepare filling. In a medium bowl, gently combine crumbled feta, parsley, mint, chili flakes, and black pepper until fragrant.
- Fill Flatbreads: Divide dough into 4 portions. Roll one into a 6 inch (15 cm) circle. Place a quarter of the filling in the center, leaving a 1 inch (2.5 cm) border.
- Seal and Flatten: Gather dough edges to form a pouch, pinching seams tightly to seal. Gently flatten, then roll into a 7-8 inch (18-20 cm) flatbread, 1/8 inch (3-4 mm) thick, keeping filling encased. Repeat for remaining dough and filling.
- Cook Flatbreads: Heat a sturdy cast-iron skillet over medium-high heat until hot. Add 1 teaspoon olive oil. Cook each flatbread 2-3 minutes per side until golden brown, puffed, and lightly charred. (Filling becomes warm and melty.) Serve these warm, golden flatbreads immediately, perhaps with an extra drizzle of olive oil and fresh herbs.
Notes
The dough is best enjoyed fresh, but it can be stored well for a day or two in the fridge, perfect for meal prep recipes. For healthier meals, consider a 50/50 blend with whole wheat flour. Warm milk can be swapped for water for a slightly richer, more tender dough.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 380 calories
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 28 mg