There is nothing that I love more than tucking into warm, doughy, fluffy, homemade bread in the morning. But there are days where I don’t have the patience to knead dough or have the right ingredients. But is it possible to make a quick loaf of bread with just flour and water?
The great news is that you can definitely make bread just using the bare minimum. And better yet, you don’t even have to use yeast! Let’s find out how to make bread with just flour and water.
Bread With Just Flour and Water
Although you will not be able to make a whole loaf with just flour and water, you will be able to make quick and easy flatbreads and naan breads to enjoy with your curries or as wraps. You can even make mini loaves in the frying pan.
If you have some olive oil, salt and sugar in your cupboard, even better! These extra ingredients will add a nicer flavour and texture to your bread. Take a look at some of our quick and easy recipes below!
– 200g all purpose flour
– 100ml water
This is probably the easiest dough you could make! You want to mix around 200g of all purpose flour with 100ml of water. Mix well in a mixing bowl until you get a soft dough. If you find your dough is a bit sticky, add a bit more flour, but not too much as this will make your flatbreads very dense and dry. If the dough is too dry, adding a splash of water will soften it up again.
Knead the dough for around 5 minutes. After you have done this you can either let your dough rest for 30 minutes or cook them straight away. Since we are trying to make quick bread, let’s cook them up straight away! Divide the dough into 4 or 6 balls, depending on how big you want your flatbreads to be.
Before you start rolling them out, flour your bench very lightly so your dough doesn’t get stuck. Take your rolling pin and roll the dough out flat and as round as possible. Heat a frying pan with some oil and cook the flatbreads for a few minutes of each side. Once brown spots start to form they are ready to be taken out. In less than 15 minutes you have flatbreads. Easy!
Quick Naan Bread
– 200g self rising flour
– 100ml water
The method is very similar to that of flatbreads. Mix the flour and water, knead the dough for a few minutes and divide it into 4 or 6 balls. You can fry them the same way as the flatbreads. The only difference is that for naan bread you will need to use self rising flour.
Naan breads tend to be quite soft and not completely flat like flatbreads. So you will need self rising flour to give your naan breads a bit of a height and make them super fluffy. If you don’t have self rising flour, you can mix plain flour with 1tsp of baking powder and it will work just the same.
Top baking tip: Your naan will be quite bland and tasteless with just flour and water. Adding 1tsp salt, 2tsp sugar and 2tsp olive oil will really improve the flavour and texture of your naan bread. If you are feeling more adventurous, add some garlic granules and herbs to your dough. Delicious!
Individual Mini Loaves
These mini loaves are great if you are after some bread but don’t want to make a whole loaf that will just sit and go stale in your bread bin. And you don’t even need to bake them. Pop them on the frying pan and you’re good to go.
– 120 grams plain flour
– 80ml warm water
– 2tbsp oil
– 1tsp baking powder
– 1/2tsp salt
Mix the dry ingredients together until combined. Add the oil and water and mix until you get a soft dough. Heat up your frying pan on medium heat with a bit of oil. Divide your dough into 4 or 6 small rolls, depending on how big or small you want them.
Gently press down each roll with the palm of your hand so it starts to resemble a patty. Pop the mini loaves in your frying pan and cook for around 5 minutes on each side, or until you start to see brown spots forming.
They are best served warm. This is a great recipe and requires minimum effort. There is no kneading and no waiting around for the dough to rest.
Top baking tip: Add any herbs of your choice to improve the taste of your mini breads.
If you want to make a more substantial loaf of bread but have ran out of yeast, then soda bread is another quick and easy creation. Seeing as it’s called soda bread, you will need bicarbonate of soda (duh!) for this recipe and a few other things which you should have around your kitchen.
– 500g self rising flour (plain or wholemeal)
– 1tsp bicarbonate of soda
– 2tsp salt
– 400ml whole milk Juice from one lemon (or 2tbsp of bottled lemon juice)
– 2tsp honey (or substitute with sugar)
The first thing you’ll want to do is to prepare your buttermilk mixture. Add the lemon juice to the milk and set aside for 10/15 minutes or until the milk starts to curdle. Preheat your oven to 180C/Gas 6.
While you are waiting for your milk to curdle and your oven to preheat, mix in all the dry ingredients together. Once the buttermilk is ready, add the honey or sugar and give it a good mix. Combine the buttermilk and honey mixture with the dry ingredients and mix until you get a dough.
Flour your kitchen bench and tip your dough onto the bench to shape it. Using a knife, make a cross at the top. Pop your soda bread in the oven and bake for around 40 minutes and until it’s nicely browned. Before you dive in, let it cool for 10 minutes.
Who would have thought making bread would be so quick and easy? Flour and water are the two key ingredients you need, without them, there is no bread. And although you won’t be able to make a whole loaf with just flour and water, you can still make bread in the form of flatbreads, naans and mini loaves.
Bread and flour as a mix is quite bland. Add some salt, spices, herbs and oil of your choice to uplift the flavour and texture of your bread. All these recipes above are quick and easy, and give you the freedom to use as many or as little extra ingredients as you want.
The beauty of all this is that you don’t need yeast or require you to wait forever for your dough to rise. If you are looking to make a proper loaf without kneading and proving your dough, then soda bread is the ideal recipe. If you have all the ingredients, you could mix, shape and bake this in less than an hour.