Learn how to make soft and fluffy no yeast flatbread with this quick and easy recipe that tastes like classic homemade naan bread! Perfect as an appetizer with garlic dip or as a side dish with curry or other dishes.
Quick skillet flatbread Recipe – no oven needed!
I love homemade vegan naan bread, but sometimes I just want to make a super quick and easy version without using yeast! For this recipe you only need a few simple ingredients that you may have already in your pantry. Also, a bowl, a wooden spoon and a skillet or non-stick pan – that’s it! You don’t need to let the bread dough rise or turn on an oven. It’s that simple!
And the best part is that this pan bread tastes just as good as a classic flatbread made with yeast. You should definitely give it a try and then you’ll probably always make your bread this way!
Ingredients for this recipe
This recipe is very simple and only requires a few inexpensive ingredients and 15 minutes prep time.
- Flour: all-purpose or spelt flour will make the flatbread super soft and fluffy! But you could also use a mix of light and whole wheat flours, or a gluten-free flour blend. You can also find tips for making a protein bread below.
- Baking agents: a combination of baking powder, baking soda and apple cider vinegar works wonders and makes the bread dough wonderfully light and fluffy!
- Salt: for flavor.
- Soy quark: adds elasticity and moisture and has similar properties to eggs. Alternatively, you could use silken tofu or another thick dairy-free yogurt to achieve a similar result.
- Water: as a base for the dough. For a smoother consistency, I add a little olive oil, but you could leave it out.
How to make flatbread without yeast
As always, I recommend checking out this step-by-step instruction first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the bread dough.
First, whisk together the flour, baking powder, baking soda and salt in a bowl. Then add water, soy curd (or silken tofu or yogurt), olive oil, and apple cider vinegar and knead until an airy dough forms. Cover the dough and set aside for 10 minutes.
Step 2: Form flatbreads and bake!
Then divide the bread dough into 4-8 portions (depending on the size you want) and form it into round or oval-shaped flatbreads. Heat a skillet or non-stick pan with a little oil and cook the flatbreads for about 5 minutes per side. That’s it!
Tip: Once done cooking, spray your breads with a little water or wrap them in a damp tea towel to keep them soft and pliable longer!
Vegan garlic dip
I like to sprinkle my flatbread with some parsley and sesame seeds and then serve it with a delicious garlic dip. To make it, you just need to mix the following ingredients together:
- Soy yogurt: or other dairy-free yogurt
- Vegan mayonnaise
- Garlic cloves: pressed
- Parsley: finely chopped
- Lemon juice: a squeeze for some freshness
- Salt and pepper: to taste
What can I eat with flatbread?
Just like vegan naan, you can serve this skillet flatbread not only as an appetizer or snack, but also as a side dish to all kinds of dishes. Especially with Indian dishes like lentil dal or warming soups and creamy curries, a side of bread always goes well! And if you’re craving a vegan kebab or jackfruit gyros wraps, this recipe is also great for making quick pita bread!
Make a protein bread or gluten-free flatbread
Want more protein in your bread or make it gluten-free? No problem! Actually, these options work well, too:
- If you want to make protein flatbread with less carbs, you could replace 100g of the flour with a neutral vegan protein powder.
- This recipe also works with a gluten-free flour blend.
How to store homemade flatbread? Can I freeze it?
Bread always tastes best when freshly baked! However, if stored in a sealable fresh food box or airtight bag, it will keep for about 5 days in the refrigerator. Then, before serving, simply warm the flatbread briefly in a pan, in the oven, or a few seconds in the microwave until it soft and delicious again! You can also freeze the bread for up to three months.
This quick no yeast skillet flatbread recipe is:
- Very easy to make
- Naturally vegan
- Can be made gluten-free
- Versatile to use
- Soft & fluffy
- Totally delicious
- Perfect as a side dish to many dishes
More Homemade Vegan Bread Recipes to try
- No Knead Dutch Oven Bread
- Spelt Carrot Bread
- Buckwheat Chia Bread
- Vegan Low Carb Keto Bread
- Homemade Bagels
- Vegan Burger Buns
- Best Vegan Pizza Dough
- Easy Vegan Naan Bread
- Homemade Tortillas
- Garlic Pull Apart Bread
- Indian Aloo Paratha
- Vegan Foccacia
If you try this easy skillet flatbread recipe, feel free to leave me a comment and a star rating! And if you take a picture of your delicious bread and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying! 🙂
Quick Naan Flatbread (only 15 minutes!)
Author:Ingredients
Flatbread
- 2 ½ cups (300 g) flour all-purpose, spelt or gluten-free flour, *see notes
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120 ml) water
- ⅓ cup (60 g) soy quark or silken-firm tofu or another thick dairy-free yogurt (*see notes)
- 1 tbsp olive oil or other vegetable oil
- 1 tsp apple cider vinegar or white vinegar or lemon juice
Garlic dip
- ¾ cup (160 g) soy yogurt or other yogurt
- 3-4 tbsp vegan mayonnaise
- 1-2 cloves of garlic pressed
- 2 tbsp parsley finely chopped
- 1 squeeze of lemon juice
- salt and pepper to taste
For garnish (optional)
- parsley
- sesame seeds
Instructions
*Note: Check out the video + step-by-step instructions in the blog post above!
- Whisk together the flour, baking powder, baking soda and salt together in a bowl.
- Form a well in the center. Add water, soy curd, olive oil and apple cider vinegar. Mix with a wooden spoon until it comes together. Then continue to knead with your hands until a fluffy dough forms (you can add a little more flour as needed, but the dough should not be too dry, otherwise the bread will be harder).
- Cover the dough and set aside for 10 minutes. Then divide into 8 portions and shape into small flatbreads (or make 4 large ones for vegan kebab/gyros wraps).
- Heat a skillet or non-stick pan over medium heat and brush with a little oil.
- Place the flatbreads in the pan and cook for about 5 minutes per side.
- Meanwhile, mix all the ingredients for the garlic dip.
- Sprinkle your flatbreads with parsley and sesame seeds and serve with the dip as an appetizer or side dish with other meals.
- Enjoy!
Notes
- Tip: After cooking, spray your flatbreads with a little water or wrap them in a damp tea towel to keep them soft and pliable longer!
- Flour: Instead of all-purpose or spelt flour, you can use a gluten-free 1 to 1 flour blend.
- Soy quark: I usually use "Alpro Skyr" unsweetened which has a similar consistency to silken-firm tofu or thick yogurt. You can use or another thick dairy-free yogurt of your choice. If you have only regular yogurt with a more "watery" consistency, use ½ cup (120g) of it and only ⅓ cup (60ml) of water to get a similar result.
- More information about the ingredients and instructions for storing, freezing, reheating and shelf life are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Hi there – your recipes are amazing! I don’t see that you can use whole wheat on this particular recipe ?
Hi Patty!
You can always exchange the given flour with whole wheat, but it will change the taste of the bread. You also need to take care because whole wheat flours absorb more fluid than a all-purpose flour would do, so you may need to add a little more water. 🙂