“This is the Most Delicious Thing I Have Ever Eaten! No Yeast, No Oven! Anyone Can Do This”

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This viral no-yeast, no-oven bread-like savory flatbread (or pancake) is soft, fluffy, and loaded with flavor. It’s a quick and easy meal or snack using everyday ingredients — perfect for those who want homemade comfort food fast and fuss-free.

Recipe Description:

This recipe is a soft and savory flatbread (or thick pancake) cooked in a pan on the stovetop — no yeast, no oven, and no kneading required! It has a satisfying fluffy texture, golden crust, and can be loaded with vegetables, cheese, or herbs for added flavor. It’s perfect for breakfast, lunch, a quick dinner, or even as a side to soups or stews.

Ingredients For “This is the Most Delicious Thing I Have Ever Eaten! No Yeast, No Oven! Anyone Can Do This”

  • 2 cups (250g) all-purpose flour

  • 1 cup (240ml) plain yogurt (or Greek yogurt)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 egg (optional, for extra richness)

  • ½ cup shredded cheese (cheddar, mozzarella, or mix – optional)

  • ¼ cup chopped scallions, parsley, or herbs (optional)

  • 1–2 tbsp vegetable oil or butter (for cooking)

Instructions:

  1. Mix the Batter:
    In a large bowl, combine the flour, baking powder, baking soda, and salt. If using, add shredded cheese and chopped herbs. Mix well.

  2. Add Wet Ingredients:
    Add the yogurt and egg (if using) to the dry ingredients. Stir until a thick, smooth batter forms. The batter should be scoopable, not runny. Add a splash of milk or water if it’s too dry.

  3. Heat the Pan:
    Place a non-stick or cast-iron skillet over medium heat. Add a little oil or butter to coat the surface.

  4. Cook the Flatbreads:
    Scoop a portion of batter onto the hot pan and flatten slightly with the back of a spoon. Cook for 2–3 minutes per side or until golden brown and cooked through.

  5. Repeat & Serve:
    Repeat with the remaining batter. Serve hot with dips, sour cream, cheese, or your favorite toppings.

Notes:

  • Yogurt is the key ingredient for the fluffiness — its acidity reacts with baking soda for that rise.

  • You can make this gluten-free by using a 1:1 gluten-free flour mix.

  • The egg adds a slightly richer texture but can be left out for a vegetarian version.

  • This recipe is very customizable — add cooked veggies, spices (like paprika or cumin), or switch the cheese to your taste.

Tips for Success:

  • Don’t make the batter too thin — it should hold its shape when scooped.

  • Cook on medium-low heat to ensure the inside cooks through without burning the outside.

  • Store leftovers in the fridge and reheat in a toaster or pan for best results.

Serving Suggestions:

  • Serve with garlic yogurt sauce, sour cream, salsa, or chutney.

  • Great alongside soups, stews, or salads.

  • Can be used as a wrap or sandwich bread when sliced open.

Nutritional Information (Per serving, approx. with cheese & egg):

  • Calories: ~220 kcal

  • Protein: 7g

  • Carbs: 26g

  • Fat: 10g

  • Fiber: 1g

  • Sugar: 2g

(Will vary depending on added mix-ins like cheese, herbs, and oil.)

Health Benefits:

  • No yeast: Ideal for those sensitive to yeast or who want a quicker recipe.

  • Rich in probiotics (if using yogurt with live cultures).

  • High in protein (from yogurt, cheese, and egg).

  • Versatile & veggie-friendly: Can easily be packed with vegetables.

Q&A:

Q: Can I make this dairy-free?
A: Yes! Use a non-dairy yogurt (like coconut or soy-based) and omit the cheese or use vegan cheese.

Q: Can I freeze these?
A: Yes. Let them cool, wrap individually, and freeze for up to 1 month. Reheat in a skillet or toaster.

Q: Why is mine not fluffy?
A: Make sure your baking soda and powder are fresh, and don’t overmix the batter.

Q: Can I make it sweet instead of savory?
A: Yes! Skip the salt and herbs, and add 1–2 tbsp of sugar, cinnamon, and a handful of raisins or fruits.

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