This Homemade Whole Wheat Flatbread is yeast-free, easy to make, and perfect for dipping in your favorite soup or curry dish! It would also be a great base for individual pizzas!
Flatbread is one of those things we eat fairly frequently. A lot of them are decently high in fiber and protein, my kids love dipping them in soup or hummus, and honestly – they’re just so versatile. More than once I’ve wanted to try making my own. But for whatever reason, I felt intimidated at the thought of trying to make a flatbread or naan bread that resembled the taste and texture of what I could buy at the store.
And if I did make my own, I knew I wanted/needed it to be fairly simple, not take a ton of time, and yet still be on the healthyish side.
After researching several easy naan bread and flatbread recipes, I ended up modifying a yeast-free naan bread recipe. I used predominately white whole wheat flour with a little all-purpose flour rather than using all AP flour, along with a few other changes. I opted to call it flatbread rather than naan because it’s not quite the same fluffy texture of naan bread.
However, you’ll see in the directions below that I’ve listed two different ways to bake this flatbread. One results in a slightly thinner, crispier bread (pictured in these photos). While the second option is a bit softer and more pliable. The first option is perfect for individual pizzas or to use in place of pita chips. The second would be closer to the naan bread, ideal for dipping in curry or using as a wrap.
I tend to be more of a crispy edge girl, while my husband prefers the soft and pliable option. Which is what makes this recipe kinda perfect. You can bake the first half following the directions for the softer flatbread, then the last half with the crispier version! 🙌🏻
Homemade Whole Wheat Flatbread + Yeast-Free
- easy and ready in less than an hour
- made with simple ingredients you likely have in your pantry
- no additives or preservatives
- so yummy and versatile – perfect for dipping in soup, curry dishes, or as the base for little pizzas
These are definitely something I’ll be making more often. I’m planning to double the recipe next time and freeze a batch. I love the idea of having homemade flatbread in the freezer to pull out for a quick and easy dinner. Especially when it’s made with simple ingredients and no preservatives or additives!
Homemade Whole Wheat Flatbread + Yeast-Free
This Homemade Whole Wheat Flatbread is yeast-free, easy to make, and perfect for dipping in your favorite curry dish or as the base for individual pizzas!
- 1 1/2 cups white whole wheat flour
- 1/2 cup all purpose flour
- 3 tbsp plain nonfat Greek yogurt
- 1 egg white
- 1 tbsp olive oil + extra to coat the bowl
- 1/4 cup 2% milk + an extra 2-3 tbsp
- 1 tsp sugar
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Toppings:
- 3 garlic cloves (minced)
- 2-3 tbsp butter (melted)
- 2 tbsp cilantro (finely chopped)
- sprinkle with garlic salt
Add white whole wheat flour, all purpose flour, greek yogurt, egg white, olive oil, 1/4 cup milk, sugar, sea salt, garlic powder, baking powder and baking soda to a large bowl.
Mix all ingredients until well combined, adding additional 2-3 tbsp milk if needed as dough comes together.
Knead the dough briefly (approximately 30 seconds or so), careful not to over mix. If it’s too wet, add a little more flour, if too dry, add a little more milk. Coat the bowl with 1 tsp olive oil, then roll dough to coat in oil. Cover with a clean kitchen town and allow to rest for 30 minutes.
Meanwhile preheat oven to 450 degrees, then melt butter in microwave safe bowl for 20 seconds. Stir in minced garlic and set aside.
After dough has rested for 30 minutes, transfer to a flour covered bread board and divide dough into 6 equal parts. Roll each into a flat oval shape, approximately 1/4” thick. Allow baking sheet to get hot in the oven while you roll out the flatbread.
For a CRISPIER flatbread; place each rolled flatbread on the hot baking sheet and bake for 4 minutes. Remove, brush tops with butter, bake another 2 minutes, then broil for 1 minutes or until tops are nice and golden brown, watching careful to make sure they don’t burn.
Immediately upon removal from the oven, brush with a little more garlic butter, then sprinkle with chopped cilantro and garlic salt.
For a SOFTER (more pliable) flatbread; place each flatbread on the hot baking sheet and bake 4-5 minutes at 450 degrees. Remove, brush with butter, sprinkle with chopped cilantro and garlic salt and allow to cool.
Repeat with the remaining flatbread pieces, baking according to which of the two options above you prefer. If you prefer the crisper option (perfect for pizza) make sure to reduce the oven back to 450 degrees and off of broil between batches. Once fully cooled, store in an airtight container or zip lock bag for 2-3 days.
If you don’t have white whole wheat flour on hand, you can definitely use more of the all-purpose flour in its place.
Slightly adapted from this homemade naan bread.
Sarah | Well and Full says
This flatbread looks so delicious and easy to make! I would love to try these as a base for pizza :)
Kaylee Pauley says
Thank you Sarah! :)
Nikki says
Would whole milk work in place of two percent?
Kaylee Pauley says
Hi Nikki, Sorry for the delay – I haven’t tried it with whole milk but I think it’d work great!! Let me know if you try it! :)
Jodi says
Exactly what I was looking for! I have made it twice and it came out perfectly both times. Even used a leftover piece the next day for a quick personal pizza.
The second batch I realized that I was out of yogurt so I substituted sour cream with good results.
I’ve recommended your recipe to a friend, that’s how good it is!
Kaylee Pauley says
Oh I’m so glad to hear that!!! Yay, thank you for sharing the recipe and for taking the time to comment here! Merry Christmas! 🎄
Jake says
If you make the flatbread as perfect for pizza, then do you add toppings (cheese, etc) for another round in the oven beyond what’s described in the recipe above?