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.
Watch us make the 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.
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).
- 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.
- Divide the dough into six equal portions and roll out into flat discs.
- Heat a skillet, add a little oil, and then cook them for a minute or two on each side. Enjoy!
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)
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!
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
- Cook Flatbreads
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.
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.