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flatbread recipe no yeast
- Total Time: 30 minutes
- Yield: 4 flatbreads 1x
- Diet: Vegetarian
Description
This quick flatbread recipe uses no yeast and delivers soft, pliable bread with a savory, cheesy center in under 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.75 teaspoon fine sea salt
- 1 tablespoon olive oil, plus more for cooking
- 0.67 cup warm water
- 1.5 cups shredded mozzarella cheese
- 0.25 cup cream cheese, room temperature
- 2 cloves fresh garlic, minced
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 0.25 teaspoon red pepper flakes
Instructions
- Prepare the Flatbread Dough: In a large mixing bowl, thoroughly combine the flour, baking powder, and salt. Whisk briefly to ensure the leavening agent is evenly distributed. Add the olive oil and warm water, mixing first with a spoon, then with your hands until a shaggy dough forms.
- Knead and Rest Dough: Turn the shaggy dough out onto a lightly floured surface and knead gently for 2-3 minutes to form a smooth, elastic ball. Cover the dough with a clean kitchen cloth and let it rest for 15 minutes.
- Mix the Cheesy Filling: While the dough rests, prepare the creamy filling by combining the shredded mozzarella, softened cream cheese, minced garlic, chopped parsley, chopped chives, and red pepper flakes in a medium bowl. Mix well until all ingredients are evenly distributed.
- Fill and Shape Flatbreads: Divide the rested dough into 4 equal portions and form each into a ball. Roll one portion into a circle approximately 6 inches in diameter. Place about 1/4 of the cheese filling in the center, leaving a 1-inch border.
- Seal and Flatten: Gather the edges of the dough over the filling, pinching them firmly together at the top to seal completely. Gently flatten the dough ball with your palm, then carefully roll it out again into a circle about 7-8 inches in diameter.
- Cook the Flatbreads: Heat a large, heavy-bottomed skillet or griddle over medium heat and add a teaspoon of olive oil. Place one flatbread in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and lightly puffed, with the cheese melted inside. Repeat with remaining flatbreads.
- Serve and Garnish: Transfer the cooked flatbreads to a cutting board and allow them to rest for 1-2 minutes. Cut each flatbread into 4-6 wedges and arrange them on a plate. Drizzle with extra virgin olive oil and garnish with remaining fresh parsley and a pinch of red pepper flakes.
Notes
Ensure your baking powder is fresh for best results; old baking powder will result in flat, dense bread. Avoid over-kneading the dough to prevent a tough flatbread texture. If the dough resists rolling, let it rest for another 5 minutes before trying again.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 flatbread
- Calories: 448 calories
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 19.5 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 14.5 g
- Cholesterol: 27 mg