This No Yeast Flatbread is quick and easy to make, perfect for anyone looking to whip up a delicious bread without the waiting time for yeast to rise. With a few simple ingredients, you can enjoy warm, flaky flatbreads that pair wonderfully with your favorite dishes or can be enjoyed on their own.

What is No Yeast Flatbread

In this recipe, I’ve combined elements from scallion pancakes and Chinese Flaky Bread to create a unique pancake that’s rich in flavor and texture.

I don’t use yeast in this recipe, but I do use a combination of room temperature water and boiling water to make the dough, employing the half scalding dough technique.

This method involves adding boiling water to help soften the dough, resulting in a tender and flaky flatbread.

What is Oil Paste

If you read my Chinese Flaky Bread, you may know that I like to use oil paste when making pancakes like this. I also apply this technique to recipes such as Chinese meat pies (Xian Bing), Shao Bing, or Savory Sauce Pancakes (Jiang Xiang Bing).

In this recipe, the Oil Paste binds the ingredients together and adds moisture, ensuring that the flatbread remains tender and flaky when cooked.

I use five-spice powder to enhance the flavor, but you can substitute it with salt and pepper powder or simply omit it if you prefer a milder taste.

The oil paste is spread over the rolled-out dough before adding chopped scallions, contributing to the overall deliciousness of the finished product.

Ingredients:

Dough:

400g all-purpose flour
4g salt
120g room temperature water
120g boiling water

Oil Paste:

40g all-purpose flour
1/2 tsp salt
1 tsp five-spice powder
50g vegetable oil

Decoration:

100g green onions, chopped into scallions
White sesame seeds, to taste

Instructions:

(1) Prepare the Dough

In a large mixing bowl, combine 400g of all-purpose flour and 4g of salt. Mix them well to ensure even distribution.
Gradually add 120g of room temperature water, using chopsticks to stir until the flour begins to form a crumbly texture.
Next, add 120g of boiling water to the mixture. Continue stirring until the dough comes together, then knead it by hand until it is smooth and elastic. This process will only take a few minutes.
Once the dough is well-kneaded, cover it with plastic wrap and let it rest for about 20 minutes. This resting period will help relax the gluten, making the dough easier to work with.

(2) Prepare the Oil Paste

In a small bowl, mix together 40g of all-purpose flour, 1/2 tsp of salt, and 1 tsp of five-spice powder. Stir until combined.
Pour in 50g of vegetable oil and mix well with chopsticks or a fork until the mixture forms a smooth, flowing paste. This oil paste will add flavor and flakiness to your flatbread.

(3) Shape the Flatbreads

After resting for 20 minutes, the dough will be softer and more pliable. Transfer it to a clean work surface and divide it into two equal portions.
Take one portion of the dough and roll it out into a large, round sheet, about 1/4 inch thick.
Spread the prepared oil paste evenly over the surface of the rolled-out dough, ensuring even coverage.
Sprinkle 50g of chopped green onions evenly over the oil paste.
Using a spatula, cut the dough into a cross shape, leaving one corner uncut. This will help create layers in the flatbread.
Fold the cut sections of the dough towards the center in a sequence, finally wrapping the uncut corner around the whole dough bundle.
Gently reshape the wrapped dough into a round shape, then roll it out again into a large, round flatbread, about 1/4 inch thick.
Brush the flatbread with water and sprinkle white sesame seeds on the surface. Gently press the seeds into the dough with a rolling pin to ensure they stick well.

(4) Cook the Flatbreads

Preheat an electric griddle or frying pan over medium-low heat and lightly brush it with oil.
Place the prepared flatbread on the griddle and cook for about 3-4 minutes on one side, or until it is golden brown and slightly puffed.
Carefully flip the flatbread and cook the other side for another 3-4 minutes until it achieves a similar golden color and puffiness.
Keep an eye on the flatbread as it cooks, adjusting the heat as necessary to avoid burning.

(5)Serve

Once cooked, remove the flatbread from the griddle and let it cool for a minute before cutting it into wedges. You can serve it warm, either on its own or as a delightful accompaniment to your favorite dishes such as curries, stews, or salads.

Notes:

Be mindful of the temperature of the water when preparing the dough, as this affects the texture. Adding boiling water helps create a softer flatbread.
You can customize the oil paste by adding other spices or herbs to suit your taste.
This flatbread can be stored in an airtight container and reheated in a pan or microwave for later enjoyment.

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No Yeast Flatbread Recipe

Course Breakfast

Cuisine Chinese

Prep Time 30

Cook Time 10

Resting Time 20

Servings

Calories 522kcal

Ingredients

Dough:

400 g all-purpose flour
4 g salt
120 g room temperature water
120 g boiling water

Oil Paste:

40 g all-purpose flour
1/2 tsp salt
1 tsp five-spice powder
50 g vegetable oil

Decoration:

100 g green onions chopped into scallions
White sesame seeds to taste

Instructions

(1) Prepare the Dough

In a large mixing bowl, combine 400g of all-purpose flour and 4g of salt. Mix them well to ensure even distribution.
Gradually add 120g of room temperature water, using chopsticks to stir until the flour begins to form a crumbly texture.
Next, add 120g of boiling water to the mixture. Continue stirring until the dough comes together, then knead it by hand until it is smooth and elastic. This process will only take a few minutes.
Once the dough is well-kneaded, cover it with plastic wrap and let it rest for about 20 minutes. This resting period will help relax the gluten, making the dough easier to work with.

(2) Prepare the Oil Paste

In a small bowl, mix together 40g of all-purpose flour, 1/2 tsp of salt, and 1 tsp of five-spice powder. Stir until combined.
Pour in 50g of vegetable oil and mix well with chopsticks or a fork until the mixture forms a smooth, flowing paste. This oil paste will add flavor and flakiness to your flatbread.

(3) Shape the Flatbreads

After resting for 20 minutes, the dough will be softer and more pliable. Transfer it to a clean work surface and divide it into two equal portions.
Take one portion of the dough and roll it out into a large, round sheet, about 1/4 inch thick.
Spread the prepared oil paste evenly over the surface of the rolled-out dough, ensuring even coverage.
Sprinkle 50g of chopped green onions evenly over the oil paste.
Using a spatula, cut the dough into a cross shape, leaving one corner uncut. This will help create layers in the flatbread.
Fold the cut sections of the dough towards the center in a sequence, finally wrapping the uncut corner around the whole dough bundle.
Gently reshape the wrapped dough into a round shape, then roll it out again into a large, round flatbread, about 1/4 inch thick.
Brush the flatbread with water and sprinkle white sesame seeds on the surface. Gently press the seeds into the dough with a rolling pin to ensure they stick well.

(4) Cook the Flatbreads

Preheat an electric griddle or frying pan over medium-low heat and lightly brush it with oil.
Place the prepared flatbread on the griddle and cook for about 3-4 minutes on one side, or until it is golden brown and slightly puffed.
Carefully flip the flatbread and cook the other side for another 3-4 minutes until it achieves a similar golden color and puffiness.
Keep an eye on the flatbread as it cooks, adjusting the heat as necessary to avoid burning.

(5)Serve

Once cooked, remove the flatbread from the griddle and let it cool for a minute before cutting it into wedges. You can serve it warm, either on its own or as a delightful accompaniment to your favorite dishes such as curries, stews, or salads.

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