Non-fermenting yeast is yeast used for flavor rather than leavening: it does not make dough rise. This simple skillet flatbread uses nutritional yeast for a savory, lightly cheesy taste and baking powder for lift, so there is no proofing time or active yeast involved.
Ingredients
- 2 cups (250 g) all-purpose flour, plus a little more for dusting
- 2 tablespoons (10 g) nutritional yeast flakes
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) fine salt
- ¾ cup (180 ml) plain yogurt
- 1 tablespoon (15 ml) olive oil, plus extra for the pan
- 1–2 tablespoons (15–30 ml) water, as needed
Instructions
- Mix the dry ingredients. In a medium bowl, whisk the flour, nutritional yeast, baking powder, and salt until evenly combined. Nutritional yeast is an inactive, deactivated yeast sold as flakes or powder; it contributes a savory flavor but cannot make dough rise. Baking powder supplies the leavening in this recipe.
- Make the dough. Add the yogurt and 1 tablespoon (15 ml) olive oil. Stir with a spoon until a rough dough forms, then bring it together with your hands. If dry flour remains at the bottom of the bowl, add water 1 teaspoon (5 ml) at a time, stopping when the dough is soft and holds together without being sticky. Yogurt thickness varies, so you may not need all the water.
- Knead briefly and rest. Turn the dough onto a lightly floured counter and knead for about 2 minutes, just until smooth. Divide it into 6 equal pieces, shape them into balls, cover with a clean towel, and rest for 10 minutes. This short rest relaxes the dough for rolling; it is not fermentation or proofing.
- Roll the breads. Flatten each ball and roll it into a round about 6 inches (15 cm) across and approximately ⅛ inch (3 mm) thick. Dust lightly with flour if it sticks, but brush off any excess before cooking so it does not scorch. Stack the rounds with parchment or a clean towel between them.
- Heat the skillet. Set a dry cast-iron or heavy skillet over medium heat for 2–3 minutes. It is ready when a small pinch of flour sizzles lightly on contact without immediately burning. Brush or wipe the pan with a very thin film of oil only if the dough tends to stick; too much oil can make the breads fry rather than toast.
- Cook in batches. Lay one round in the skillet and cook for about 60–90 seconds, until bubbles appear and the underside has scattered golden-brown spots. Flip and cook the second side for another 45–75 seconds. Adjust the heat if the bread darkens before it cooks through. Transfer to a plate and cover with a clean towel to retain warmth. Repeat with the remaining dough; allow about 3 minutes for each pair of breads, plus the initial pan heating.
- Serve. Brush lightly with olive oil if desired and serve warm. The breads should be tender and flexible with a lightly toasted surface; they will not puff like yeast-raised naan.
Tips
- Use nutritional yeast flakes or powder, not active dry yeast or brewer’s yeast. Nutritional yeast is commonly labeled inactive or deactivated and is added for flavor; it does not replace baking powder in this dough.
- If you do not have nutritional yeast, leave it out or use 1 tablespoon (8 g) finely grated Parmesan. Parmesan makes the bread saltier and contains dairy, so reduce the salt slightly if using it.
- Measure flour by spooning it into the cup and leveling it, or use the gram weight. Packing flour into a cup can make the dough dry and tough. Add water sparingly, since a soft dough is easier to roll than a wet one.
- Keep the pan at medium heat. A pan that is too hot scorches the outside before the center cooks; one that is too cool dries out the bread before it develops browned spots.
Serving Suggestions
Serve these flatbreads warm with hummus, baba ganoush, yogurt dip, or a bowl of lentil or tomato soup. They also work as a quick wrap for roasted vegetables, salad, or cooked chicken. For a simple side, brush the warm breads with olive oil and scatter over chopped parsley, a pinch of salt, or a little garlic. The savory yeast flavor is mild, so pair it with bold dips and saucy meals rather than expecting a strong cheese taste.
Variations
For herb flatbread, add 1 teaspoon dried oregano or 1 tablespoon (4 g) finely chopped fresh herbs to the dry mixture. Add ½ teaspoon (2 g) garlic powder for a more pronounced savory flavor. For a whole-wheat version, replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour; the result will be heartier and may need another teaspoon or two of water. To make smaller breads for appetizers, divide the dough into 8 pieces and roll them about 4 inches (10 cm) wide, checking them a little earlier in the pan. If you prefer a thinner, crisper bread, roll the rounds closer to 2 mm thick and cook briefly, watching carefully because they brown faster.
Storage and Reheating
Cool the flatbreads, then refrigerate them in an airtight container or sealed bag within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat in a dry skillet over medium-low heat for about 30–45 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes. For freezing, separate the cooled breads with parchment and seal them in a freezer-safe bag for up to 2 months for best quality. Thaw in the refrigerator or briefly at room temperature, then reheat in a skillet. Do not leave cooked breads at room temperature for more than 2 hours.
Frequently Asked Questions
What does non-fermenting yeast mean?
Nutritional yeast is yeast that has been deactivated, so it cannot ferment dough or produce gas to make it rise. In this recipe it is a seasoning, while baking powder makes the flatbreads lighter.
Can I use active dry yeast instead?
Not as a direct substitute in this no-rise recipe. Active dry yeast needs moisture and time to ferment, and it changes both the method and the timing. Keep the baking powder for this quick dough; use nutritional yeast only for its savory flavor.
Can I make the dough ahead?
For the best texture, cook it soon after mixing. If necessary, cover the dough and refrigerate it for up to 12 hours, then let it sit at room temperature for about 15 minutes before dividing and rolling. The dough may become slightly firmer in the refrigerator.
Why did my flatbreads turn out tough?
Too much flour, heavy kneading, and overcooking are common causes. Measure the flour carefully, knead only until smooth, and cook just until each side has golden spots. Keep finished breads covered so they do not dry out while you cook the rest.
Can I make these without yogurt?
Plain, unsweetened dairy-free yogurt can usually replace regular yogurt in the same amount, though the dough may need a little extra water depending on its thickness. You can also use ¾ cup (180 ml) milk mixed with 1 teaspoon (5 ml) lemon juice and rested for 5 minutes; add it gradually because the dough may need less liquid.
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