A friend recently shared a FANTASTIC recipe for an easy-to-whip-up flatbread that has become something we throw together several times a week. This recipe is yeast free and turns out great every single time - well, at least for us it does!
After sharing the recipe with others, I discovered a lot of people who eat Weight Watchers or keto are familiar with a similar recipe.
I love recipes where you are able to take one food or product and use it through the week or even longer. This often makes your life easier and provides you with quick and easy solutions. This is great especially during spring and summer when people are involved in a lot of activities and family events. You may have already seen me share my all time favorite Dry Soup Mix recipe from Make-A-Mix Cookery. This flat bread recipe is in the same category as the soup mix - just think of the possibilities!
We have already used these flat breads for wraps, tuna melts, quick pizza crusts, grilled chicken sandwiches, dipping in soups, even for making breakfast pizzas. One morning we even ate them as a simple peanut butter sandwich! I often think of something like this being what they would have eaten as part of the Feast of Unleavened Bread during the Exodus in the Bible. However, in their case it would have been TWO ingredient bread as they didn't have baking powder around then!
I have included at the bottom of this article, the original THREE Ingredient recipe we used. However, we did change things up a little bit to fit the ingredients we keep available in our kitchen. These changes made ours into FOUR ingredient flat breads!
- 1/3-2/3 Cup Kefir used instead of Yogurt
- 3 Tbsp full fat sour cream
- 1 Cup Whole Wheat flour, instead of white
- 3 tsp baking powder, increased from 2 because we used whole wheat flour
First mix together the sour cream and 1/3 Cup of Kefir in a small bowl. Mix well. Set aside. Also set aside the additional 1/3 Cup of Kefir, in case you need added liquid. In a large bowl, mix the baking powder and whole wheat flour.
Gently pour the Kefir mix into the dry mix, and stir together with a rubbery spatula. Mix until it all pulls together and kefir mix is absorbed into the flour mix. You may need to get into that dough with both hands to be able to work it to the right consistency. It should be slightly sticky, but easy to work for rolling out.
If dough is too dry, add a little of that reserved kefir mix. Ensure you have it all mixed in and then, divide dough into 6-8 pieces. With a rolling pin, place one ball of dough on parchment, and roll into a round, about 6-8 inches diameter. Remember to roll thin enough to cook through when placed in hot skillet. This will also help form nice air bubbles in the dough while cooking. You DO want those bubbles!
Heat a large skillet on medium heat. If you have a cast iron skillet, I did feel this worked the best. I did try a non-stick griddle as well as a stainless steel pan. But the cast iron seemed to cook most even and swiftly. Remember the cast iron can run hotter, so you may need to lightly lower the temperature to stop any oil from scorching.
Brush both sides of the dough flat with EVOO, toss into hot skillet. Allow the bread to brown nicely and bubble up. Takes 2-3 minutes, then gently flip it in the skillet and allow 2-3 minutes on the second side, until lightly browned and cooked through. Remove from hot pan to cooling plate. Repeat this process until all dough balls have been cooked. Stack them gently on a plate and keep warm to serve.
Repeat this process with each dough ball.
Can be stored in room temperatures for up to 3 days. To reheat, Place on flat pan in pre-warmed oven.
These were delicious, too, smeared with pressed garlic mixed with a little EVOO, then sprinkled with a little Parmesan cheese!
Give them a try when you have time and ENJOY!
- Judith Garton, author
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.