A Versatile No-Yeast Flatbread Recipe

5 from 2 votes

No yeast? No problem!

We take staple ingredients like flour and yeast for granted, but they can sometimes be hard to find. Whether the grocery store stopped stocking up on your favorite pita bread, yeast has been impossible to find, or you’re simply looking to change your meals up a bit, we have a delicious solution for you. Our no-yeast flatbread recipe is super versatile, incredibly easy to make, and tastes absolutely wonderful!

Three Simple Ingredients

This no-yeast flatbread recipe is super versatile, incredibly easy to make, and tastes absolutely wonderful too!

We told you it’s easy, and that’s the truth! All you need to prepare this multi-use flatbread is three simple ingredients that you most likely already have in your kitchen. This recipe calls for self-rising flour, Greek yogurt, and olive oil. 

If you can’t find self-rising flour, don’t worry. You can add two teaspoons of baking powder and a pinch of salt to all-purpose flour. And if you’re using this recipe to make dough for pizza, you don’t even need to use the olive oil. A two-ingredient pizza dough? Yes, please!

Preparing this Versatile No-Yeast Flatbread Recipe

This multi-use, scrumptious flatbread has only 3 ingredients - get the olive oil ready!

Making this dough couldn’t be easier. Simply combine the flour and yogurt in a large mixing bowl. Knead the mixture with your hands until a dough ball forms. If the dough feels too sticky, add an extra pinch of flour. On the other hand, if it seems too dry, feel free to add a little bit of water. 

If You’re Making Flatbread

One batch of this recipe makes six flatbreads. Divide the dough into six evenly-sized balls and preheat a cast-iron skillet over medium heat. Once your workspace is clean, be sure to give it a coating of flour so the dough doesn’t stick to the surface. Working with one dough ball at a time, use a rolling pin to flatten each one into a 6-inch circle. You can roll them one at a time, or roll all six before you start cooking. Whatever you’re comfortable with!

Add a little bit of oil to the preheated pan, and cook each flatbread for about three minutes per side, until they’re beautifully browned. As each one finishes, wrap them in a towel to keep them warm until you’re ready to enjoy!

Each flatbread is just over 200 calories (211, to be exact). There’s also 31 grams of carbohydrates, 5 grams of fat, and 8 grams of protein per serving.

If You’re Making Pizza

If you’re using this recipe to make pizza, you can make two 10-inch pizzas. Preheat the oven to 450 degrees Fahrenheit before dividing the dough into two balls. Roll the dough into 10-inch rounds and add your favorite pizza toppings! Bake the pizza for 8 to 10 minutes, until the cheese is melted (if you chose to use any) and the dough is cooked all the way through.

Each 10-inch pizza round contains 633 calories, 93 carbohydrates, 15 grams of fat, and 24 grams of protein. Of course, if you eat a third of the pizza, the nutrition information would be the same as eating a single flatbread.

Keep it Classic or Switch Things Up!

Eat this yummy no-yeast flatbread as a pizza, sandwich or whatever your imagination creates!

We have a feeling that this no-yeast flatbread is about to become a new staple in your household! It’s super simple to make and incredibly helpful to have on hand. You can use this flatbread (or pizza dough) to enjoy any number of different sandwiches or pizza-topping concoctions! Feel free to stick to the classics or get creative with it! The choice is yours!

Try using some of these tasty recipes as inspiration for toppings.

5 from 2 votes

No-Yeast Flatbread Recipe

An easy flatbread recipe that doesn't require any yeast or rise time. You can even use it as pizza dough!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 6 flatbreads
Serving Size
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mediterranean
Author Chef Lindsay


  • 2 cups self-rising flour (or 2 teaspoons baking powder and a pinch of salt added to AP flour)
  • 1 cup Greek yogurt
  • 2 tablespoon olive oil (not necessary if you're using the dough to make pizza)


  • In a large bowl, combine the flour, yogurt, and tablespoon olive oil. Knead the mixture with your hands until a dough ball comes together. Add an extra pinch of flour if the dough feels too sticky, or a dash of water if seems too dry.

For Flatbreads

  • For flatbreads, divide the dough into 6 balls and preheat a cast-iron skillet over medium heat.
  • Working with one dough ball at a time, press the ball into a disc. Using a rolling pin, roll it into an approximately 6-inch round or oblong shape on a lightly floured work surface.
  • Spray a skillet with nonstick spray, preheat, then add the flatbread. Cook for about 3 minutes a side, until the flatbread is lightly browned on each side. Hold the flatbread warm in a clean towel while you cook the remaining flatbreads. Spray additional nonstick spray as needed.

For pizza

  • For pizza, divide the dough into two balls and preheat the oven to 450 degrees Fahrenheit.
  • Using a rolling pin, roll the dough ball into a 10-inch round on a clean, floured work surface. Add your favorite pizza toppings.
  • Bake the pizza for 8 to 10 minutes, until the cheese is melted and the dough is cooked through.

Nutrition Information

Calories: 211kcal | Carbohydrates: 31g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Calcium: 43mg | Iron: 1mg |
Keywords Budget-Friendly, Quick and Easy, Vegetarian

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

More by Lindsay D.


  1. what about a gluten free version? these look great and easy but we are gluten free now. Would love a recipe, please

    1. Hi Suzi, there are several gluten-free self rising flours that can be substituted for this recipes. Let us now which gluten-free flour you tried and how it worked for this recipe!

    1. Krystal, It’s not required but preferred. I would recommend a nonstick skillet if you don’t have a cast iron skillet.:)

    1. Rita, I would recommend a dairy-free yogurt brand. There’s some good brands at most grocery stores.

  2. Is the oil meant for the actual dough or just for the pan? I never understand which when people list it in the ingredients instead of just saying “use oil for the skillet”

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