Super Simple and Delicious Pan Flatbread Recipe: No Oven, No Yeast!

Are you looking for a quick and easy flatbread recipe that requires minimal ingredients and no fancy equipment? Look no further! This water with flour flatbread is a game-changer. With just a few basic ingredients and a frying pan, you can whip up a mouthwatering flatbread that’s perfect for any occasion. Let’s dive into the recipe and get cooking!

1. Introduction

In this article, we’ll walk you through a simple yet delicious recipe for pan flatbread that requires only a handful of ingredients. This flatbread is perfect for those times when you crave freshly baked bread but don’t have access to an oven or yeast. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll love how easy and satisfying this recipe is.

2. Ingredients

To make this water with flour flatbread, you’ll need:

  • 1/3 cup (95g) milk
  • A pinch of salt
  • 1 cup + 2 tablespoons (150g) all-purpose flour
  • 1 tablespoon olive oil (about 15ml)
  • 8.5 oz (about 240g) sweet potato
  • 1 tablespoon water (about 15ml)
  • 1 tablespoon white sugar (about 12g)
  • 1 tablespoon softened unsalted butter (about 14g)
  • 3.5 oz (about 100g) mozzarella cheese

3. Preparation

Start by mixing 95g of milk with a pinch of salt until well combined. Then, add 150g of all-purpose flour and mix until a dough forms. Drizzle in 15ml of olive oil and knead the dough until it’s smooth and elastic. Cover the dough and refrigerate it for at least 30 minutes.

4. Rolling Out the Dough

After the dough has chilled, sprinkle some flour on a clean surface and roll out the dough into a circle with a diameter of about 28cm. This will be the base of your flatbread.

5. Filling and Assembling

While the dough is resting, prepare the filling by chopping 240g of sweet potato into small pieces. Microwave the sweet potato with 15ml of water for 5 minutes, then mash it with 12g of white sugar and 14g of softened unsalted butter. Spread 100g of mozzarella cheese on top of the rolled-out dough, then layer the mashed sweet potato mixture over the cheese. Sprinkle some more cheese on top, then cover the filling with another layer of dough. Gently press down on the edges to seal the flatbread.

6. Cooking

Heat a frying pan over low heat and brush it with olive oil or butter. Carefully transfer the assembled flatbread to the pan and brush the top with more oil or butter. Cook the flatbread for 5 minutes on each side, flipping it halfway through, until both sides are golden brown and crispy.

7. Serving

Once cooked, remove the flatbread from the pan and let it cool slightly before slicing and serving. This flatbread is delicious on its own or paired with your favorite dips or spreads. Enjoy it as a snack, appetizer, or side dish!

8. Tips for Success

  • Make sure to refrigerate the dough for at least 30 minutes before rolling it out. This helps relax the gluten and makes the dough easier to work with.
  • Feel free to customize the filling with your favorite ingredients. Try adding cooked vegetables, herbs, or different types of cheese for a unique flavor twist.
  • Don’t rush the cooking process. Cooking the flatbread over low heat ensures that it cooks evenly without burning.

9. Variations

  • Gluten-Free Option: Substitute gluten-free flour for all-purpose flour to make this recipe gluten-free.
  • Vegan Version: Replace milk with a plant-based milk alternative and use vegan cheese instead of mozzarella.
  • Herb Infused: Add chopped fresh herbs like rosemary, thyme, or basil to the dough for added flavor.

10. Conclusion

In conclusion, this water with flour flatbread is a simple yet delicious alternative to traditional oven-baked bread. With just a few basic ingredients and a frying pan, you can enjoy fresh homemade flatbread anytime. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress.


1. Can I make this flatbread ahead of time?

Yes, you can prepare the dough and filling in advance and assemble the flatbread when you’re ready to cook. Just make sure to store the components separately in the refrigerator until you’re ready to use them.

2. Can I freeze leftover flatbread?

Absolutely! Once cooked, let the flatbread cool completely, then wrap it tightly in plastic wrap or aluminum foil and freeze it for up to three months. To reheat, simply thaw the flatbread in the refrigerator overnight, then warm it in a preheated oven or toaster oven until heated through.

3. Can I use different types of cheese for the filling?

Of course! Feel free to experiment with different cheeses to suit your taste preferences. Cheddar, feta, or goat cheese would all work well in this recipe.

4. Can I skip the sweet potato filling?

Yes, you can customize the filling to your liking or omit it altogether. Try using cooked vegetables, meats, or even a simple tomato sauce and cheese filling for a classic flatbread flavor.

5. Can I make mini flatbreads instead of one large one?

Absolutely! Divide the dough into smaller portions and roll them out individually for mini flatbreads. Adjust the cooking time accordingly, as smaller flatbreads will cook more quickly than one large one.

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