I love this quick and easy flatbread recipe! It only takes 30 minutes to make the most incredible homemade flatbread, which are super soft, fluffy, and foldable. They also taste amazing!
We are obsessed with this easy no-yeast flatbread recipe. It’s one of my favorite flatbread recipes, especially when I’m short on time.
The dough is quick to make and puffs up beautifully in the skillet, turning out soft and foldable. Try them with your favorite dips like hummus, baba ganoush, or tzatziki.
Key Ingredients
- Flour: I use all-purpose flour, but I have successfully made this flatbread recipe with a 50-50 blend of all-purpose and whole wheat flour. You can also use a gluten-free flour blend.
- Baking powder: We use baking powder instead of yeast (which is used in traditional flatbread recipes like pita bread). The baking powder cuts the time it takes to make flatbread by at least half!
- Olive oil, maple syrup, and salt: Add flavor to our bread. I love maple syrup since it adds more flavor, but you can swap it for sugar. We only use a little bit.
- Water: Thanks to the perfect amount of water, our dough is really easy to work with and rolls nicely.
How to Make Flatbread Without Yeast
You are looking at about 30 minutes to make homemade flatbread with our easy recipe. You’ll combine flour, baking powder, salt, olive oil, and cold water until a soft dough forms, then cover the dough and allow it to rest for 10 minutes.
Then, divide the dough into 6 equal portions and roll them out into flat rounds. From there, you will cook them in a bit of oil in a hot skillet. As they cook in the skillet, they will puff up. Expect that they take a minute or two on each side.
Ways to Use Homemade Flatbread
Perfect for quick and easy dinners, my family makes this flatbread recipe all the time! You can make flatbread pizza, add your favorite sauce, pile on some cheese and toppings, then bake for a delicious meal. Since these flatbreads are so soft and foldable, they are ideal for wraps, too. Fill them with grilled chicken, falafel, roasted veggies, and a flavorful sauce (I love this tahini sauce).
Adam and I love them for breakfast. Scrambled eggs, bacon, and veggies make a lovely and tasty breakfast wrap. You can also tear it into pieces and enjoy these flatbreads with delicious dips like homemade hummus, baba ganoush, or smoked salmon dip.
Easy Flatbread (No Yeast)
- PREP
- COOK
- TOTAL
Our soft and fluffy flatbread recipe uses baking powder instead of yeast. It takes a few minutes to make the flatbread dough and only 10 minutes for the dough to rest before cooking.
Watch Us Make the Recipe
You Will Need
2 cups (260g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons olive oil
1 teaspoon pure maple syrup or sugar
3/4 cup (175ml) cold water
Vegetable oil for cooking
Directions
- Make Dough
1In a large bowl, whisk the flour, baking powder, and salt together until well blended.
2Make 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).
3Switch 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
1Divide 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.)
2Add 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.
3Transfer 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
- Bake in the oven: Cooking the flatbread in a skillet allows you to add some oil, which makes them a little softer. That said, you can bake these in the oven. We recommend a 400°F oven. Bake them until puffed and starting to brown about 10 minutes.
- 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.
- The nutrition facts provided below are estimates.
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Such a good recipe!! Turned out SO good and tasted almost like a biscuit. So happy I found this recipe. Will be making many more in the future.
I love how foolproof and versatile this recipe is, as well as simple and easy. My diet is very restrictive, so I have to use gluten-free flour instead of all purpose. In addition, I like to use a mixture of almond milk and dairy-free yogurt instead of water. And, because I like a slight elastic mouth feel, I’ll use 1/3 tapioca starch for the flour. Thank you very much for sharing this recipe. 😊
Great recipe. Thank you
I never leave recipe reviews and I never bake. This recipe changed both those things. Can’t believe how simple and delicious it was. I will now go look at all of your other recipes.
We are honored to be one of your first recipe reviews and baking adventure 🙂
I love this recipe! Simple. Quick. Frugal. Tasty. I use coconut oil instead of olive oil in the pan because it had a higher smoke point. For a more savory flavor, add 2 tsps of nutritional yeast instead of molasses.
These flatbreads were so very easy to make, I’m making them for the second time , first batch was just yesterday. Today I’m going to add some garlic powder and give them a little more flavour but they were delicious just as is.
This is the first time I’ve ever left a recipe review on any website (and I’m in my 30s!) – just had to say these flatbreads are phenomenal. Super easy, super quick and delicious. Made them yesterday for the first time, and today I couldn’t resist making them again and adding some garlic powder, parsley and grated mature cheddar and parmesan. Best thing I’ve ever made. Thank you so much for the recipe!
Thank you so much for taking the time to come back to leave such a wonderful heartfelt review. So glad you loved them 🙂
I’d failed to make nice fluffy flatbreads using other recipes but this recipe and process worked for me first time, and I got a top review from my partner on the quality!
I am so happy you found us, Kirk! Thank you for coming back.
I have tried other flatbread recipes but this one wins hands down – simple ingredients, simple instructions and SIMPLY the BEST!
That wonderful, Marilyn. Thank you so much for sharing.
This flatbread recipe is so simple and delicious. I made it yesterday to add homemade pizzazz to a falafel platter. I also made your extra creamy hummus,which is very good, too. I will not be buying grocery store flatbread again.Thank you so much.
You made our day with this review. So glad you enjoyed the hummus and flatbread 🙂
Your video for the flatbread is wonderful with clear and easy instructions. Thank you!
Hi Marianne, Thank you so much and I am so happy that we were helpful.
You were not kidding when you said this was easy! This was SOOO good! Thank you so much for sharing it!
I’m thrilled you gave our recipe a try. Thanks for coming back, Linda.
I have made these several times. I like adding 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp Italian seasoning.
I’m going to try adding some homemade low sodium taco seasoning next.