Pan sin levadura (unleavened bread) is a quick and easy type of bread made without yeast. Instead of relying on fermentation, this yeast-free bread uses ingredients like baking powder or baking soda to achieve a light and tender texture.
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It's perfect for those looking for a simple, fast alternative to traditional bread-no rising time or kneading required.
This easy pan sin levadura recipe is a quick and delicious flatbread made without yeast, perfect for busy days when you need bread fast.
It cooks in just minutes on a hot griddle or skillet-no oven or rising time needed.
My 2-Ingredient Bread uses self-rising flour and Greek yogurt to create a tender, flavorful dough with minimal ingredients. I've also included an optional garlic butter made with homemade herb-infused butter for extra flavor.
It's a versatile recipe that you can enjoy on its own, as a side dish, or as a wrap.
Ingredients You'll Need
- Self-rising flour: Provides structure and lightness without needing yeast.
- Baking powder (optional): Adds extra lift and softness.
- Plain Greek yogurt: Binds the dough and adds moisture; its acidity helps create a tender texture.
- Unsalted butter: Used for garlic butter, adding a rich finish.
- Garlic & fresh herbs: Infused in the butter for flavor and freshness.
See the recipe card for quantities.
How to Make Pan sin Levadura
Note: Full instructions are provided in the recipe card below.
- In a medium bowl, mix self-rising flour and baking powder (if using).
- Add Greek yogurt; knead until a dough forms. Let rest.
- In a small saucepan, melt butter over medium heat. Add garlic and salt, and cook until just fragrant, about 1 minute. Remove from heat and stir in parsley.
- Transfer dough to a floured surface; shape into a disc and divide into 8 pieces.
- Roll each piece into a ball, then flatten and roll into 5-inch rounds.
- Heat a griddle or skillet over high heat. Cook each flatbread for 2-3 minutes per side until puffed and golden in spots.
- Brush hot flatbreads with garlic herb butter.
- Stack and serve warm.
Hint: For best results, make sure your griddle or skillet is fully heated before adding the dough-this helps the flatbreads puff up and develop those golden brown spots quickly.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Let the flatbreads cool completely, then store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave to refresh.
Make Ahead: The dough can be prepared in advance and stored tightly wrapped in the fridge for up to 24 hours. Let it sit at room temperature for 15-20 minutes before rolling and cooking.
Freezing: Since this is a quick-cook recipe, I don't recommend freezing. These flatbreads are best enjoyed fresh.
Camila's Tips & Variations
- No self-rising flour? You can make your own by mixing all-purpose flour with baking powder and salt (for every 150g of all-purpose flour, add two teaspoons of baking powder and ¼ teaspoon of salt).
- Don't overwork the dough: Mix just until combined to keep the flatbreads tender and light.
- Use what you have: If you don't have Greek yogurt, plain whole milk yogurt works too-just strain it slightly if it's too runny.
- Add flavor to the dough: Mix in a pinch of garlic powder, za'atar, or dried herbs for an extra boost of flavor.
- Make it cheesy: Add shredded cheese to the dough for a melty twist.
- Keep them warm: Stack the cooked flatbreads and cover with a clean kitchen towel to keep them soft and warm until serving.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it slightly to remove excess liquid so the dough isn't too wet. You may also need to add a bit more self-rising flour to get the right consistency.
Why is my dough too sticky to work with?
This can happen if your yogurt has too much liquid. Try adding a bit more self-rising flour, 1 tablespoon at a time, until the dough is soft but manageable.
Why are my flatbreads not puffing up?
Make sure your skillet or griddle is properly preheated. It needs to be hot so the steam inside the dough can puff it up quickly.
Why does my bread feel dry or tough?
Overworking the dough can lead to toughness. Mix just until combined and avoid pressing too hard while rolling. Also, don't overcook them.
Why is my dough too dry or crumbly?
This could be from adding too much flour. Add a small spoonful of yogurt at a time, kneading gently until the dough comes together smoothly.
Curious About Self-Rising Flour?
If you're unfamiliar with self-rising flour, this guide from King Arthur Baking explains how it works.
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Recipe
Pan sin Levadura (Unleavened Bread)
Equipment
Ingredients
For the Flatbreads:
- 300 g self-raising flour , plus extra for dusting
- 350 g thick nonfat plain Greek yogurt (or low-fat)
- 1 teaspoon baking powder , (optional)
Garlic and Herb Butter (optional):
- 3 cloves garlic finely minced
- 1 bunch of fresh soft herbs, such as cilantro, flat-leaf parsley, thyme, basil, rosemary, finely minced
- 3 tablespoons unsalted butter
- ¼ teaspoons kosher salt
Instructions
- In a medium bowl, combine the self-rising flour and baking powder ( if using). Add the plain Greek yogurt and stir with a rubber spatula until the dough just becomes crumbly. Then, use your hands to mix the dough until it forms a smooth dough. (Make sure not to overmix as the dough will become sticky again.)
- If the dough is too dry and crumbly, add more yogurt-1 tablespoon at a time. If it's too sticky, add a little more self-raising flour until it's easy to handle. Set aside to rest while you make the garlic butter (if using).
- In a small saucepan, melt butter over medium heat. Add garlic and salt, and cook until just fragrant, about 1 minute. Remove from heat and stir in parsley. Set aside.
- Transfer the dough to a floured surface. Shape it into a flat disc, then divide it into 8 equal portions. Lightly dust each piece with flour and roll it into balls.
- Dust a rolling pin with flour. Pat and flatten each dough ball with your hands, then roll it into a 5-inch round, about ⅛ inch thick.
- Cook each flatbread in a nonstick skillet over medium-high heat for 2 to 3 minutes per side, or until it puffs up and the bottom is brown in spots, turning with tongs. Alternatively, you can heat a griddle pan over high heat and cook them the same way.
- Brush the flatbreads all over with herby garlic butter as they come off the skillet.
- Stack them on a serving board and serve warm.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
