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

Easy No Yeast Flatbread

We Love This Easy Flatbread Recipe

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.

Homemade No Yeast Flatbread

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! Here’s our flatbread pizza using these as a base.

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.

More Simple Bread Recipes

Soft and Fluffy Flatbread (No Yeast)

  • PREP
  • COOK

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

Watch Us Make the Recipe

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


  • 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 between 1/8-inch and 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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76 comments… Leave a Comment
  • Ron S October 19, 2021, 10:04 am

    Very easy and quick. I rolled a little thinner and did a no-oil fry on a stove top grill plate. Made them crispier to use for pizza. Will continue to use this recipe.

  • Chyenne Mabry September 14, 2021, 3:31 pm

    This is a huge hit in our household. I add garlic powder in and we make personal pizzas with it. It allows my oldest daughter, she is 7, to make her own creations and inspires her to want to learn to cook. My only issue is my bread comes out pretty thick. I don’t get air bubbles when mine is cooking. I am not sure how to correct this on my end.

  • Kathleen Cartier-Whorley September 12, 2021, 2:39 pm

    I’m making tabouli salad and this looks like a nice bread to go with it. Gonna give it a try today.

  • Annie August 29, 2021, 6:28 am

    This looks so easy. Going to try it today. Thank you. I specially like not too much kneading!

  • Yvonne August 14, 2021, 2:55 am

    Hi can I use self raising flour?

    • Adam August 14, 2021, 1:21 pm

      Hi Yvonne, We haven’t tested the recipe with self-rising flour yet but you should be able to. There is a good chance that it will work.

  • Noa August 7, 2021, 7:44 am

    Have used this recipe a couple of times now I think and it’s tasted good. A very simple and practical recipe. Thank you 😅

  • Noa August 7, 2021, 7:38 am

    Made this recipe the other day (my 2nd or 3rd time making it) and was lovely. So simple and easy to make aswell. Thank you.

  • Tiffany Bartgolomew August 6, 2021, 2:32 am

    I’d like to know if you have recipe brochures for gluten free entree ideas for parties

    • Adam August 7, 2021, 2:09 pm

      Hi Tiffany, we have a category dedicated to gluten-free recipes (link here). Also, many of our recipes can easily be adapted to be gluten-free. Happy Cooking!

  • Kat July 24, 2021, 4:45 am

    Tried this recipe with all purpose gluten free flour. Needed to be shallow fried to puff a little but tasted fine.

    • Nathelly September 16, 2021, 12:52 pm

      Awesome recipe, hubby and the kids loved it. Thank you

  • Nana M. July 15, 2021, 8:43 pm

    This bread recipe is so good! I’ve been looking for a naan-type recipe without any nuts in it, and this is the only one I could find without yeast. I Used Spelt flour and ended up using about 3/4 Cup more flour because of that. Overall, most delicious flatbread recipe ever!

  • Nicole July 8, 2021, 12:18 am

    This is a wonderful recipe, thank you! Needed something relatively easy to spice up a meal I make too often and make it a bit different. Didn’t have some ingredients on hand but will vouch that subbing with bread flour & coconut oil works well too! Bookmarked the page so I can come back to it other times.

  • Sandy June 22, 2021, 10:43 pm

    excellent thank you this is the best flat bread recipe I have ever made.

  • Mary Ann Crum June 22, 2021, 6:53 pm

    What a fabulous recipe. I have made these 3 times now, this time we made individual pizzas. super easy super delicious


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