No-rise flatbreads

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Foolproof recipe ahead. Yes, for those in a rush or intimidated by yeast (don’t be) make these flatbreads without the rise

Just add a little extra baking powder, follow the tips & you’ve got fresh, warm bread in minutes. No knead, no roll, no rise & no fuss. Just delicious, soft wrap breads. 

Ingredients - Makes 9 x 6" rounds or 6 large Donair style breads/wraps

• 1 pack Flatbread Mix (514 g)
• 1 Tbsp plus 1 tsp baking powder
• 1/4 tsp salt (optional)
• 1 cup (240 g) Greek or plain yogurt of choice**
• 3/4 cup (180 g) water*
  
• 1 Tbsp vinegar or lemon juice

*Can substitute with kefir of choice - use 1 3/4  cups or 420 g/ml)

**If using plant-based yogurt I suggest using all yogurt as they tend to be runny

The mix should be quite soft. This is a no knead recipe and is simply patted into shape with a well-floured hand. See IG video in highlights "Naan" for tutorial.

Directions

1. Heat a pan on medium heat, preferably with a lid, while making the dough.
2. Mix flour, baking powder & salt together, Combine water & yogurt. Stir flour & liquids well to combine, with a spatula or wooden spoon.
   
3. This dough is sticky & requires no kneading. Simply drop or scoop onto cut squares of parchment. NOTE: Makes 9 x 6" naan or 4-5 large 8" flatbreads perfect for Donairs or cutting into wedges for dipping.
4. Pat into rounds or a rough oblong shape using lightly floured hands. Should be around 1/4" thick.
   
5. Carefully lay one bread on the hot pan, with parchment attached, parchment side down. Cover with a lid.
6. Cook for 2 minutes. I like to set a timer. Using a spatula, flip the bread over onto the hot pan, removing the paper.
7. Cover again & cook for 2-3 minutes until bread is puffy & charred. Remove & lightly brush with oil. (Can add chopped garlic or cilantro for naan or just oil if wrapping Donair style or dipping for pita style. Don’t skip this brushing step.)

8. Repeat steps 7-9 until all breads are cooked. You can cover with some foil to keep the breads warm. Best to wrap while still warm with fillings of choice. Breads can easily be warmed on a hot pan, in the oven at 350F for 3-4 minutes or microwaved in 20 second bursts until piping hot.  Allow to cool a little before handling & eating.

9. Storage: Best eaten fresh. Do not store at room temperature but freeze leftovers same day as baked. See notes below on reheating.

*** The trick to getting these breads tasting like they were freshly baked is to get them almost too hot to handle. It changes the internal temperature of the bread to bring it back to “fresh out of the oven” texture.