This quick and easy flatbread recipe uses baking powder instead of yeast and takes only 30 minutes. Our soft homemade flatbread could not be easier with no yeast or proof time, and they taste fantastic!
Watch the Video
We (and our readers!) are obsessed with this easy no-yeast flatbread recipe. It’s my go-to when I’m short on time but craving homemade bread. Baking powder makes the dough super quick, and the result is amazingly fluffy and delicious.
We were initially hesitant about using baking powder instead of yeast, but this flatbread recipe nails it! The flatbread puff 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 these with a 50-50 blend of all-purpose and whole wheat flour. You can also use a gluten-free flour blend for gluten-free flatbread.
- Baking powder: We use baking powder instead of yeast, like in more traditional flatbread recipes like pita bread, which 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 flatbread dough is really easy to work with and rolls nicely.
How to Make Flatbread
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.
Oven vs. Skillet: After sharing this recipe, a few readers have asked about cooking the flatbread in the oven instead. 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.
Ways to Use Homemade Flatbread
Make a flatbread pizza and top with your favorite sauce, cheese, and toppings for a quick and easy dinner. Since these are so soft, they work well for wraps. Fill with grilled chicken, falafel, roasted veggies, and your favorite sauce.
These flatbread are perfect for dipping. I love homemade hummus, baba ganoush, roasted onion dip, and smoked salmon dip.
Adam and I often enjoy these for breakfast with with scrambled eggs, bacon, and veggies.
Quick and 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
- 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.
Thank you so much for this recipe! Do you think I could make these in the oven instead (I’m doing low fat and want to avoid the oil). Thanks!
You can! I’ve added tips to the article to help you out. Here’s what I said: After sharing this recipe, a few readers have asked about cooking the flatbread in the oven instead. 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.
Made these twice in one week. Don’t be afraid to add garlic powder, onion powder or Italian seasoning to the dry mix. Very good flat breads. Wife loves them.
So happy you enjoy them so much! Love you additions to the base recipe. Thanks for sharing.
I have now made this 4 times in the last month, and they came out perfect every time. And to go with this wonderful flatbread I make the delicious Easy Roasted Red Pepper Hummus and the the other hummus recipe you have on your site. A fantastic snack. My son and I just love the! Thank you for getting me back in the kitchen where I really belong!
Well, that’s such a wonderful thing to read, Jeff! We are thrilled that you enjoy our recipe so much.
My flat bread came out wonderful thank you so much for the recipe!
Wonderful! You are very welcome. Glad you enjoyed your flatbreads 🙂
This is quick, easy and really good. We are using it for the bread as we celebrate Communion tonight. Thank you for the recipe.
Thank you so much for taking the time to come back and leave such a kind review 🙂
Sounds easy & great but can I switch the flour to whole wheat? Trying to be a little healthier TIA
Hi Carol, Whole wheat works nicely in the recipe. If you find the dough to be a little drier/stiff, add a bit more water.
Super yummy! Made some to go with my hummus and veggies. Added some simple herbs! Used the rest to make yummy quick individual flatbread pizzas in the air fryer!
Wonderful! We are thrilled that you enjoyed them so much.
Just made this recipe for the second time and had it with a friend’s Greek chicken salad recipe. We dipped the flatbread in rich olive oil sprinkled with finishing salt, just like you would a focaccia. Divine! Next time I may get creative and add a little rosemary. Such a good recipe- thank you!
That sounds amazing! I bet the Greek chicken salad was the perfect pairing. Love the rosemary idea!
Fluffy flat bread is easy & very good
Hmm not sure what I did wrong but my flatbreads came out dense and tasted like a flavorless pancake. I followed the recipe to a T. Would I kneading it too much ruin it? Halp!
Hmm, that’s a bummer about the flatbreads! Let’s see if a few tweaks can help. Switching to a mild-tasting oil like avocado for cooking might improve the flavor. You could also try adding a pinch more salt or even incorporating some fresh or dried herbs into the dough for a taste boost. Lastly, use fresh baking powder and be sure to handle the dough gently – there’s no need for lots of kneading with this recipe.
Please allow a printable version for your recipes. I would like the flatbread recipe. Thank you
Hi Linda, There is a printable version. Go to the recipe area and look for the print butter. Once you click that, a printer-friendly version of the recipe should pop up for you.
We enjoyed your recipe.Seeking your advice as it was a tiny bit moist in middle. Is it better to fry the flatbread on a high heat or for longer on a low heat? Would definitely make them again.
Hi Helen, so glad you enjoyed them! We recommend cooking them at medium heat. That way they have time to cook in the middle. If your pan is too hot they will start to burn and won’t cook in the middle. If you still have issues, a good fix for this would be to bake them in the oven at 350 F until they are done.