This no-yeast flatbread is oil-free, vegan, and can be made within 20 minutes. Customize this flatbread by making gluten-free, adding herbs and seasonings, or serving with hummus or as a healthy pizza crust!
Yeast has been sold out everywhere lately, and with no yeast means no bread…. FALSE! Whether you’re out of yeast or can’t find it at the grocery store, this no-yeast flatbread is proof you can make a breadlike recipe without yeast and still have it turn out correctly.
This flatbread recipe is super straightforward and only requires 6 key ingredients (which you probably already have in your pantry), and minimal resting time for the dough. There aren’t any bad-for-you ingredients involved, and oh… did I mention it’s vegan AND fat-free??
It’s a low-calorie option and can be used as a base to spread on some hummus for a healthy snack, or topped with some roasted veggies for lunch or dinner!
How to Make Flatbread Without Yeast
I’ll be showing you how to make the basic version of this flatbread, but I’ve also added some flavor modifications down below.
Step 1: Make the Oat Flour
If you have pre-made oat flour you can skip this step. (My favorite is Bob’s Red Mill here on Amazon). Otherwise, I’ll show you how to make your own oat flour at home! It’s really simple and doesn’t take any longer than 5 minutes.
Place the rolled oats in a food processer and pulse until it creates a fine powder.
Set the oat flour aside and prepare to make the dough for the flatbread.
Step 2: Make the dough
Add all of the dry ingredients to a bowl and whisk to combine. These are tasteless, making them a good plain base for sandwiches or spreads. But if you want to add some herbs or extra seasoning, (Italian herbs, garlic powder, or sage) now would be the time to do so.
Now you can begin to slowly add the milk to the dry ingredients. Mix until a dough starts to form and shape it into a ball. Cover the bowl with a towel and let it rest in a warm spot for 10 minutes. The resting time is essential since it makes the dough easier to handle and roll out.
Note: The dough won’t rise since we aren’t adding yeast. The size your dough is when you leave it to rest will be the final size.
Use a knife to cut the dough ball into even sections, similar to how you would cut a pizza. Cover the dough with a towel and let them rest for an extra 5 minutes.
Once you’ve given the dough time to rest, you can start rolling out each section into small circles. The dough may be a little crumbly, which is fine. Just make sure you’re able to create thin circles. Keep the other dough slices covered with a towel while you roll out and cook each sectioned dough to prevent them from losing moisture.
Step 3: Cook the Flatbread
Heat your skillet on low and allow it to warm up for a few minutes. Once warmed, turn the heat up to medium, place the rolled-out dough disk in the skillet, and lightly brush with some avocado oil or olive oil. You can skip the oil step if making these specifically as a fat-free/oil-free flatbread recipe.
You will know the bread needs to be flipped when hollow air bubbles start to pop up. Flip the bread and cook until both sides have browned. I like my flatbread on the crispier side, so I leave it on the skillet for a couple of extra minutes.
Have a dish towel ready on the side of your stove to lay the cooked flatbread on. The towel allows the bread to stay warm and prevent it from drying out.
Repeat with the rest of the dough.
Can I make this flatbread gluten-free?
Yes, the flatbread can be made gluten-free. Substitute the all-purpose flour with almond flour or use all oat flour. Just make sure that the oat flour you purchase (or the oats you use to make your own flour) specifically says “certified gluten-free” somewhere on the packaging. This is because oats are typically processed in facilities that also process grains or wheat. So double-check your packages just to be safe!
Can I substitute the oat flour?
Yes, but it needs to be a gluten-free flour since that’s what helps break down the gluten strands and makes for a softer flatbread. Omitting a gluten-free flour and using all all-purpose flour will not work with this recipe!
*Tip: A few people have said buckwheat flour works well as an oat flour substitute, although I have not tried that myself.
What to serve with this flatbread?
There are sooo many different ways you can serve and enjoy this flatbread. Here are a few of my favorite ways!
- Hummus: spread a dollop of hummus on the flatbread for a healthy and quick snack!
- Healthy Pizza: Put this recipe in your back pocket for when you make pizza! Add tomato sauce, spinach, and a sprinkle of cheese and bake until the cheese melts. It’s a healthier alternative to traditional pizza crust.
- Fajitas: Roast some vegetables in the oven and add them to the flatbread. This makes for a healthy lunch or a light dinner.
- Soup: Dunk the flatbread in a hearty soup like vegetable stew or black bean soup.
Looking for a healthy snack? Try pairing this homemade vegan flatbread with my healthy and easy 5-minute hummus!
No Yeast Flatbread (Vegan + Oil Free Options)
- 1 Cup All-purpose Flour
- 1/2 Cup Rolled Oats (or any gluten-free flour, not all-purpose!)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 Cup Non-dairy milk
- To make oat flour, add the oats to a food processor and pulse until the oats are a fine powder. Measure out a 1/2 cup of the oat flour and set aside.
- In a large bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, and salt. If adding in extra seasonings or herbs, do so now. Pour in the non-dairy milk and stir until dough is formed. Form the dough into a ball and let it rest in a covered bowl for 5 minutes.
- Once the dough has rested for 5 minutes, lightly flour your surface and cut the dough into 8 sections. Cover the cut dough with a kitchen towel and rest for an additional 3 minutes.
- Working with one dough section at a time while keeping the others covered, roll into a thin circle. Dust with flour if the dough is sticky.
- Transfer the dough disk to a skillet on medium heat (oil pan if desired) and cook the flatbread, flipping when hollow air bubbles form on the surface or the bottom browns. Place the finished flatbread in a towel to keep warm. Repeat with the remaining dough.
- You can substitute oat flour for any gluten-free flour. Do not substitute for extra all-purpose flour.
- Don’t skip the resting step! The dough will be much easier to stretch and hold together when it’s time to roll out into circles.
- If making fat-free/oil-free, omit brushing the pan with oil.
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