Soft and Fluffy Flatbread (No Yeast)

This easy flatbread recipe calls on baking powder instead of yeast and takes about 30 minutes to make from start to finish. They are cooked in a skillet on the stovetop. These really could not be easier and they taste fantastic! Jump to the Homemade Yeast Free Flatbread Recipe or read on to see our tips for making them.

Easy No Yeast Flatbread

When it comes to making bread at home, we absolutely love flatbread! We’ve already shared this sesame garlic version, that does call for yeast. We love them, but when we are short on time and don’t have any yeast in the house, these easy no yeast flatbreads are best.

When we first started experimenting with using baking powder instead of yeast to make bread, we were skeptical. I wasn’t sure if the texture would be right, but then after a few attempts, we found a ratio of flour to baking powder to water that makes incredibly soft, fluffy bread. I’m honestly in love.

By the way, we love using these as a base for our easy flatbread pizzas!

Three Easy Steps For Making Homemade Flatbread

I’ve made these so many times and I’m still amazed at how easy and delicious they are. Here’s the basic process for how to make flatbread without yeast (the full ingredient list and method is below in the recipe).

  1. Mix flour, baking powder, salt, olive oil, and cold water together until a soft dough forms then cover the dough and allow it to rest for 10 minutes.
  2. Divide the dough into six equal portions and roll out into flat discs.
  3. Heat a skillet, add a little oil, and then cook them for a minute or two on each side. Enjoy!
Rolling out the flatbread into thin discs
Cooking the flatbread in a skillet

Frequently Asked Questions

These flatbreads are so simple to make at home. If you’ve never made bread before, don’t be scared you can absolutely make this recipe!

What kind of flour do I use?

We’ve used all-purpose flour and whole wheat flour to make these. Whole wheat flour adds more flavor, but will make the bread a little more dense (not necessarily in a bad way, though). Other flours, like bread and spelt flour should also work. We have not tested wheat-free flours like almond or coconut flour. I’d expect that a gluten-free flour blend could work, but the texture of the bread will be different.

Can I add flavors to the flatbread?

Yes, absolutely! Think about adding dried or chopped fresh herbs. For the best flavor, add a teaspoon when using dried or a couple tablespoons when using chopped fresh herbs. You can also add garlic or spices to the dough. Finally, we’ve melted butter with a little garlic after cooking the flatbreads and brushed it all over them before serving.

Can I turn these into pizza?

Yes! Roll the dough out (this recipe should make 2 smallish pizzas), and then top with your favorite pizza toppings. Bake the flatbread pizza in a 400 degree Fahrenheit oven for 15 to 20 minutes.

Can I bake them in the oven instead of in a skillet on the stove?

Yes. Cooking the flatbread in a skillet allows you to add some oil, which makes them a little softer. That said, you can bake them in the oven. We recommend a 400 degree Fahrenheit oven. Bake them until puffed and starting to brown, about 10 minutes.

How do I store them and how long do they last?

I like to wrap the cooked flatbread in foil and then store at room temperature for 2 to 3 days. You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.

Homemade No Yeast Flatbread

More Simple Bread Recipes

Soft and Fluffy Flatbread (No Yeast)

  • PREP
  • COOK
  • TOTAL

This soft and fluffy flatbread recipe calls on baking powder instead of yeast. It takes minutes to make the bread dough and about 10 additional minutes to allow the dough to rest before cooking. These homemade flatbreads are cooked in a skillet on the stovetop, which means you can make these in about 30 minutes!

Makes 6

You Will Need

2 cups (260 grams) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt

2 tablespoons olive oil

1 teaspoon pure maple syrup or sugar

3/4 cup (175 ml) cold water

Vegetable oil for cooking

Directions

  • Make Dough
  • In a large bowl, whisk the flour, baking powder, and salt together until well blended.

    Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).

    Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.

    • Cook Flatbreads
    • Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s about 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.)

      Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.

      Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

Adam and Joanne's Tips

  • Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days. You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 flatbread / Calories 194 / Total Fat 5.1g / Saturated Fat 0.7g / Cholesterol 0mg / Sodium 390.7mg / Carbohydrate 33g / Dietary Fiber 1.2g / Total Sugars 0.1g / Protein 4.3g
AUTHOR: Adam and Joanne Gallagher

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14 comments… Leave a Comment
  • Laura McCloskey May 22, 2020, 7:38 am

    Why the maple syrup in the ingredients? I did not find it in the directions? When is it added?

    Reply
    • Joanne May 22, 2020, 12:35 pm

      Hi Laura, We add maple syrup with the olive oil. I find just a teaspoon balances out the olive oil/salt in the recipe. You are welcome to leave it out if you would prefer.

      Reply
  • Patricia May 15, 2020, 10:02 am

    This is naan.

    Reply
    • Joanne May 18, 2020, 12:58 pm

      Hi Patricia, We love naan, too. Naan often calls for some type of dairy (usually yogurt), which this flatbread does not require. They are certainly similar, but not quite the same.

      Reply
  • John Sosa May 14, 2020, 3:14 pm

    Just made this flatbread. It tastes awesome. I added a little garlic powder and some fresh green onions and it came out really really good. Instead of using oil I used butter-flavored cooking spray turned out fantastic!!!

    Reply
  • Donna Gratham May 13, 2020, 5:43 pm

    Flatbread sounds wonderful. I will try it tonight. Talk soon. Donna

    Reply
  • arlene genevieve May 13, 2020, 12:06 am

    very inspired and interesting

    Reply
  • Lallie Pillay May 12, 2020, 6:40 pm

    Thank for easy and yummy delicious flatbread

    Reply
  • Edith May 12, 2020, 6:27 pm

    This looks fabulous, will try it soon. Wondering whether it can be brushed lightly with oil and baked at a high heat, rather than fried?

    Reply
    • Adam May 13, 2020, 11:49 am

      Yes, baking instructions can be found in the FAQ section of the recipe article.

      Reply
  • Janna May 12, 2020, 5:39 pm

    Hello Adam and Joanne, I was going to make the no yeast flatbread as no yeast to be found in stores, when reading through the recipe there is no whole wheat flout listed in the ingredients, yet the comment section mentioned w/w flour, is this an error or am I reading it incorrectly, thank you for sharing your recipes.

    Reply
    • Adam May 13, 2020, 11:50 am

      All purpose flour or whole wheat flour can be used in this recipe.

      Reply
  • Ann May 12, 2020, 4:42 pm

    Do these get tough and chewy as they cool?

    Reply
    • Adam May 13, 2020, 11:50 am

      No, the flatbreads stay soft as they cool.

      Reply

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