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.
These are so easy and delicious! I’d been discouraged at the results of other flatbreads before, but this is the one! I brushed mine with garlic butter and YUM!!
It was delicious!!!We added some sunflower seeds and it was perfect!!! We also paired with a scrumptious sauce!!!But I would recommend adding less salt. Averall it was a delicious meal and was easy to make.
Glad you enjoyed it!!
Wow! Just what I was cravng. Easy, quick, delicious.
We love using Trader Joe’s Naan bread to make pizza in the air fryer/oven, but I have slightly high A1c, and TJ’s doesn’t offer a while wheat version. Tried this today using 1/2 whole wheat flour, and the first one turned into a great pizza lunch. I tried cooking the last two flat breads on parchment paper in the air fryer/oven with a spritz of oil on each side, but they never bubbled up like the others and when I took them out, they were already getting crispy. They look like they will make a great pizza crust though. I’ll experiment more with both cooking methods to minimize oil and perfect the texture, and I think I’ll also try 100% whole wheat flour, but this was fairly fast to make and probably has so many uses!
These are now what we use to replace store bought wraps and flatbread! They’re SO easy and tasty!
Just made these, added chopped garlic to the dough. I needed to add about another quarter cup water to get the right consistency. Amazing texture and flavor.
I followed the recipe exactly as it was, but for some reason my dough came out really sticky, and in trying to fix it to roll it out I added flour as I rolled and after cooking in the skillet, it was just falling apart and tasted really floury. oh well. I’ll try again.
Hi Cheyenne, I’m not sure what happened there. This dough is a little tacky (you can see it in our video), but should not be so sticky you cannot work with it. Let us know if you try this recipe again! Good luck!
Every flour is different, and requires different hydration. That’s why I never follow the amount of liquid required in a recipe. Just add the water a bit at a time until you get the right consistency.
Amazing how many people on line like to share their recipes. I liked your flatbread recipe. Easy and clear to follow. Delicious. Thanks.
hello i am using your recipe for my gcse food tech and when i did my trial dish your pita breads were delicious i was blown away i even added a tiny bit of paprika into a bit of dough and it was incredible maybe you could try and do different spices ad post them cause when i did mine they were incredible
I made the flatbread today using half flour and half oatmeal flour. Other than the oatmeal flour substitute I followed the recipe as wtitten. It made a very tasty, soft bread. Next time I will try it with 1/2 cup flour, 1/2 hi maize resistant starch and 1 cup oatmeal flour to further lower the glycemic index.
no need to buy naan or flatbread again! so easy to make and healthier for you as well. the first time i made it i felt like it was a bit salty for my liking, the second time i made it i put a little less salt and it was perfect! i made this with some turkish flour and a little bit of whole wheat and it came out amazing.