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. 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 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. 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.
