2-Ingredient Flatbread

Intro: 2-Ingredient Flatbread

In this Instructable, I will show you how to make flatbread at home without yeast. This 2 ingredient flatbread recipe is awesome and super easy to make! I do love a traditional Naan-type flatbread which is yeast-based, but I don't always want to take the time to make it. This simple flatbread recipe does the trick nicely and you will be eating homemade flatbread in about 30 minutes. If I can do it, you can do it! Let's get started.

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Follow the easy steps below or watch the video tutorial or do both!

STEP 1: Ingredients and Tools

Ingredients:

• 2 cups self-rising flour or (2 cups All-purpose flour, 2 tsp baking powder, 1/2 tsp salt) (240g)
• 1 cup sour cream or plain greek yogurt (240g)

Tools:

• Bowl
• Wooden spoon
• Skillet
• Paper towel or cloth
• Plate

STEP 2: Mix the Flour With the Sour Cream

Place the sour cream or yogurt in a large bowl then start adding the self-rising flour about a third of it at a time.

Note: If you don't have self-rising flour, just make your own with 2 cups of flour, 2 tsp of baking powder, and 1/2 tsp. of salt.

Use a wooden spoon or clean hands to mix the dough together. Don't add the flour all at once! Chances are you won't use it all.

STEP 3: Knead the Dough

Once the dough comes together pour it out onto a floured surface and knead it for just a few minutes. Add more of the flour as necessary if/when the dough gets sticky. Most likely you will be left with 1/4 cup to 1/2 cup of flour, but it fluctuates each time making it.

Shape the dough into a flat disc.

Then cover the dough with a damp paper towel or cloth and let the dough rest for 15 to 20 minutes.

STEP 4: Cut and Roll

Once the dough has rested you can place your skillet on the burner and set the heat to medium and start heating it up.

Cut the dough into 6 to 8 equal parts and then roll each piece up into a ball. Then roll them flat with a rolling pin, about 1/8th to 1/4th inch thick, depending on how fat you want your flatbread. I like them a bit on the fatter side personally, haha.

STEP 5: Cook the Flatbread

Time to cook that flatbread. The skillet should be hot. I am using a cast-iron skillet, but you can use a nonstick or stainless steel one as well. No need to add oil to the skillet. The flatbread shouldn't stick.

Lay the flatbread onto the bottom of the hot skillet. And let it cook. It will puff up a bit. It only needs 30 to 60 seconds to cook on each side. Once there are nice golden brown marks on it, that side is done.

Flip them over with tongs, or use your fingers (but be careful if using your fingers, don't touch the bottom of the skillet, it is hot!)

Once both sides are cooked place the flatbread on a plate.

STEP 6: Eat the Flatbread

Time to eat that fresh flatbread! You can dip it in curries, use it for sandwiches, spread butter and jelly or honey on them, place grilled lamb and veggies in it and fold it up, etc. So many uses for this amazing quick flatbread.

Enjoy!

Find and print the recipe here if you like.

STEP 7: Video Tutorial

Now watch those steps in action with this video tutorial. :)

Comments

[SteelWolfN]

Lets count the ingredients. Because i'm calling BS on the title.
TITLE: 2-Ingredient Flatbread
ONE 2 cups self-rising flour or (2 cups All-purpose flour,
TWO 2 tsp baking powder,
THREE 1/2 tsp salt) (240g)
FOUR 1 cup sour cream or plain greek yogurt (240g)

[In The Kitchen With Matt]

Um no. 2 ingredients. Self-rising flour and sour cream OR yogurt. BUT if you don't have access to self-rising flour you can make your own, which is exactly what I mention in step 2. The whole reason why I even put that in there is that if I left it out, I guarantee someone would ask "if they could make it if they don't have self-rising flour."

[DarkSelenia]

Yes, and that is so thoughtful, so kind and a great service to people who don't have self-rising flour. <3 Thank you for that. It's still 2 ingredients. Or should someone point out that if you make your own yogurt, like some people do, it can't be counted as a single ingredient. But anyway, thank you so much for including how to replace self-rising flour. <3

[In The Kitchen With Matt]

You are very welcome!!

[StaceyW66]

If read correctly and if you watched the video, you'd know that if you use self rising flour you only need two ingredients. If you use all purpose flour then you need the other two. Salt and baking powder. He says this TWICE, at the beginning of the video

[In The Kitchen With Matt]

THIS! :)

[farracres]

You do not use all of that. 2 ingredients self-rising flour, and yogourt, period, end of. Read the recipe, again. Now if you do not have the self raising flour they give you the options to make it. BUT if you do it is only 2 ingredients.

[In The Kitchen With Matt]

Exactly!

[SteelWolfN]

2 cups self-rising flour or (2 cups All-purpose flour, 2 tsp baking powder, 1/2 tsp salt) (240g)

• 1 cup sour cream or plain greek yogurt (240g)

Ingredients Three and FOUR. In the list they are not labeled optional. They are just listed. Thus making them main ingredients.
2 tsp baking powder, 1/2 tsp salt)
or denoted your personal choice between two items. A true 2 item list would have dropped everything after the OR.

[ghicks1]

The parentheses are important in this case. None of the ingredients are optional—the author just provided a possible substitute if one of the two ingredients wasn’t available. If you use self-rising flour, you should not opt to use additional ingredients. If you don’t have the intended ingredients, the substitute happens to need three ingredients of its own. But if you have the intended ingredients (of which there are only two) you will not need the other ingredients.

[In The Kitchen With Matt]

Exactly!

[In The Kitchen With Matt]

No, sorry but you didn't read the recipe. It clearly says in step 2. Place the sour cream or yogurt in a large bowl then start adding the self-rising flour about a third of it at a time.
Note: If you don't have self-rising flour, just make your own with 2 cups of flour, 2 tsp of baking powder, and 1/2 tsp. of salt.

Like I mentioned in my previous comment, if I left the optional ingredients off in parenthesis, then someone would ask if they could make it without self-rising flour. Everyone seems to understand that but you.

Also, watch the video. I clearly explain it in there as well.

OR absolutely does mean optional. Honestly, this is a silly argument which I am done with.

[Julief1]

Thank you!
How would that go with whole wheat flour?

[In The Kitchen With Matt]

You are welcome! Probably be okay, although I haven't tried it specifically with whole wheat flour, try it out. It is such an easy recipe to experiment with.

[Demonian1306]

Should we add more dough if we need higher quantity of flatbread

[In The Kitchen With Matt]

It depends on the size. You can make smaller ones and get more of them. Or double the recipe :)

[jlhgabel]

My dough was extremely sticky. I used almost 3 cups of flour and it was still sticky. Not sure if it was because I used yogurt instead of sour cream or because I am at a high altitude? They still came out good and I'll definitely try again.

[In The Kitchen With Matt]

Definitely was probably the altitude and possibly the type of yogurt. And it can definitely depend on the type of sour cream or yogurt you use. But here in the desert in Arizona, 2 cups with 1 cup of standard sour cream works great every time. I have made it a ton, pretty much every time I have left over sour cream from other recipes haha. It is such a simple recipe, you may just need to play with it/adjust it a bit to wear you live. :) Glad you tried it!

[PaulProteus65]

Thanks for this! Have you tried a recipe using whole wheat flour?

[In The Kitchen With Matt]

You are welcome! I haven't made it with whole what flour, but it should be the same. You may need to do the optional way, unless you are able to find self-rising whole wheat flour.