Easy Olive Oil & Lemon Flatbread Recipe – No Yeast Dough

Last Updated on 2 months by Neha Deshmukh

Easy Olive Oil & Lemon Flatbread Recipe – No Yeast Dough

Hey everyone! I’m so excited to share this recipe with you. It’s for a super simple, no-yeast flatbread that’s become a bit of a staple in my kitchen. Honestly, I first made this when I was craving something quick and comforting, and it totally hit the spot. It’s perfect for a light lunch, a snack, or even as a base for mini pizzas! Let’s get baking, shall we?

Why You’ll Love This Recipe

This flatbread is a winner for so many reasons. It’s incredibly easy – no yeast means no waiting around for things to rise! It comes together quickly, and the flavour is just lovely – that subtle tang from the lemon really brightens everything up. Plus, it’s a fantastic canvas for all your favourite toppings. Seriously, the possibilities are endless.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious flatbreads:

• 3 cups all-purpose flour (about 375g)
• 0.5 teaspoon salt (about 2.5g)
• 0.5 teaspoon sugar (about 2.5g)
• 0.5 teaspoon baking soda (about 2.5g)
• 1 teaspoon baking powder (about 4g)
• 2 tablespoons olive oil (about 30ml)
• 1 tablespoon lemon juice or vinegar (about 15ml)
• 0.5 cup water (about 120ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

All-Purpose Flour Varieties

You can really use any all-purpose flour you have on hand. Maida works perfectly well, but if you’re looking for a slightly more rustic flavour, you could try using a whole wheat pastry flour, or even a mix of both!

Olive Oil Selection – Regional Indian Options

Olive oil isn’t traditionally used in Indian cooking, but it works beautifully here. If you prefer, you could substitute with mustard oil (for a pungent kick – use a little less, maybe 1.5 tablespoons) or even sunflower oil. Each will give a slightly different flavour profile.

The Role of Lemon Juice/Vinegar

The lemon juice (or vinegar – white vinegar works in a pinch!) is key for that lovely tang and helps activate the baking soda. Don’t skip it!

Baking Soda & Baking Powder – Understanding the Difference

These are not interchangeable! Baking soda needs an acid (like our lemon juice) to work, while baking powder is self-contained. Both help give the flatbread a nice, light texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big mixing bowl, combine the flour, salt, sugar, baking soda, and baking powder. Give it a good whisk to make sure everything is evenly distributed.
2. Now, pour in the olive oil and lemon juice. Mix it around with your hands or a wooden spoon – it’ll start to look a bit crumbly.
3. Gradually add the water, a little at a time, while stirring. You’re aiming for a sticky dough, so don’t be afraid to add a tiny bit more water if needed.
4. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. This is where you build up the gluten, so really get in there! The dough should become smooth and elastic.
5. Shape the dough into a ball, coat it lightly with olive oil (this prevents it from drying out), cover it with a clean kitchen towel or plastic wrap, and let it rest for 2-2.5 hours. This resting time is important – it allows the gluten to relax, making the flatbread more tender.
6. After resting, punch down the dough gently and knead it briefly for a minute or two.
7. Now, roll out the dough to about ¼ – ½ inch (0.6 – 1.2 cm) thickness on a lightly floured surface. Carefully transfer it to a greased baking pan.
8. Add your favourite toppings (we’ll get to ideas in a bit!) and bake in a preheated oven at 230°C (445°F) for 10-15 minutes, or until golden brown and cooked through.

Expert Tips

A few little things I’ve learned along the way…

Kneading Techniques for Optimal Dough Texture

Don’t be shy with the kneading! Push, fold, and turn the dough repeatedly. It’s a great stress reliever, too!

Achieving the Perfect Flatbread Thickness

Rolling the dough evenly is key. If you’re struggling, try rolling it between two sheets of parchment paper.

Topping Ideas & Application

Don’t overload the flatbread with toppings, or it might become soggy. A light hand is best.

Variations

Let’s get creative!

Vegan Flatbread Adaptation

Simply ensure your toppings are vegan-friendly! You can also substitute the olive oil with another plant-based oil.

Gluten-Free Flatbread Adaptation (Flour Alternatives)

Experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca flour often works well. You might need to adjust the amount of water slightly.

Spice Level Variations – Adding Indian Flavors

My family loves when I add a pinch of chili powder or some cumin to the dough. You could also sprinkle some chaat masala on top before baking!

Festival Adaptations – Incorporating Seasonal Ingredients

During Diwali, I sometimes add a little grated coconut and cardamom to the dough. It’s delicious!

Serving Suggestions

This flatbread is amazing on its own, but it’s even better with a side of raita, chutney, or your favourite curry. It’s also fantastic for making mini pizzas for the kids.

Storage Instructions

Leftover flatbread can be stored in an airtight container at room temperature for a day or two, or in the fridge for up to a week. Reheat in a toaster or oven for best results.

FAQs

Got questions? I’ve got answers!

What type of flour works best for this flatbread?

All-purpose flour (maida) is perfect, but you can experiment with whole wheat pastry flour or a blend.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the fridge. Just let it come to room temperature before rolling it out.

Can I use different types of oil instead of olive oil?

Yes, you can! Mustard oil or sunflower oil are good substitutes.

What if my dough is too sticky?

Add a little more flour, one tablespoon at a time, until it’s manageable.

How can I prevent the flatbread from puffing up too much during baking?

Dock the dough with a fork before adding toppings. This means poking holes all over the surface.

Can I freeze the baked flatbread?

Yes, you can! Wrap it tightly in plastic wrap and freeze for up to a month. Reheat in the oven.