No-Yeast Flatbreads Made with Water
Very simple and easy, made from everyday ingredients - perfect for any day! No-yeast, no-egg water flatbreads can be a great substitute for bread. Serve them with any dishes or snacks. They’re cooked in a skillet, which makes them especially handy when you don’t have an oven nearby, for example at a cottage.
Updated : 16 December, 2025
Easy
About 45 min.
Ingredients
350 grams
Wheat flour
200 milliliters
Water
2 tablespoon
Vegetable oil
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make no-yeast flatbreads with water? Very easy. Prepare the necessary ingredients. Use all-purpose (high-grade) flour. For the oil you can use olive or sunflower oil, but keep in mind the oil will slightly affect the flavor. I prefer fragrant unrefined sunflower oil.
Step 2
Boil the water in advance and let it cool slightly. Dissolve the salt in the hot water.
Step 3
Sift the flour into a bowl. Note that you may need a little more or less flour than I did. You can set aside 1-2 tablespoons to add later during kneading if needed.
Step 4
Make a well in the flour and pour in the hot salted water and the vegetable oil.
Step 5
Knead the dough first with a spoon while it’s hot, and then, once it cools a bit, knead by hand. At first the dough will stick to your hands, but as you knead it will stop sticking. The dough should be elastic, soft and easy to work with, yet slightly springy. Judge by the dough’s texture rather than the exact amount of flour.
Step 6
Wrap the dough in a bag or cover with plastic wrap so it doesn’t dry out, and let it rest for 20 minutes.
Step 7
Divide the dough into 8 equal parts. Mine were about 73-75 g each. Roll each piece into a round ball.
Step 8
Cover the dough balls with plastic wrap again and let them rest for 5 minutes. While working with one piece, keep the others covered.
Step 9
Dust the table well with flour so the dough doesn’t stick while rolling. Roll each ball into an even, thin round flatbread about 16-18 cm (6¼-7 in) in diameter. Ideally, the flatbread diameter should not be larger than the diameter of the skillet bottom you’ll be cooking them in.
Step 10
Place a flatbread onto a dry skillet preheated over medium heat and cook until brown spots appear. Flip and cook the other side until spots appear as well.
Step 11
Stack the cooked flatbreads on top of each other and serve right away. To keep them from drying out, store them in a tightly sealed bag for up to 2 more days. Enjoy!
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