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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I just tried the easy flatbread (no yeast) recipe and it was wonderful. I actually used a 50-50 split of Organic Whole Wheat flour and Organic unbleached all purpose flour and it came out wonderful. Next time I will try just the unbleached all purpose flour to compare. The recipe was so easy and quick. Thank you!
We’re so glad you loved the flatbread recipe! It’s definitely a favorite for its simplicity and versatility. That 50/50 flour blend sounds fantastic – whole wheat flour often adds a lovely nutty flavor. We’d love to hear how the all-purpose version compares for you! Happy baking!
I was looking for a simple recipe with limited ingredients as I’m broke right now. I love to cook but me and dough aren’t usually the best of friends. I loved this. They came out beautifully. Will top them later tonight for dinner.
Such an easy and tasty recipe! Thank you so much for an easy-to-follow recipe with the accompanied video. I come back to your site again and again to find tasty, healthy food.
I like the ease of your recipe. My question is could a use oat flour instead? Thank you
Hi Eileen, I’ll be honest, I’ve never tried! That said, I think it is definitely worth a go. I make pancakes with oat flour all the time with great success. If you try it, please let us know how it turns out.
Love this recipe and the lactose Free butter chicken recipe it goes with. Easy and delicious. My young friend says it’s like he’s at a restaurant.
Can i substitute honey for the molasses?
Molasses will add more of a rich flavor, so as long as you are okay with that, then yes.
This is a great quick recipe for flatbread. I made hummus and realized we didn’t have any pita chips to go with it. I searched and came across this recipe. It’s easy and makes restaurant quality flatbread. Will definitely make again.
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. 😊
No rating because it doesn’t seem fair, as I couldnt follow the recipe properly- but that’s only because of lack of direction. This dough INSANELY sticky, like, not kneadable by hand. Half the dough was on my hands while kneading. It was so bad that, with no advice in the written recipe, I was just adding insane amounts of flour that fundamentally altered the recipe cuz it was all I could think of (thus why I’m not leaving a rating). I added some oil to hopefully offset it, but we’ll just have to see when I bake it. Just bummed. Bread recipes really need to include some troubleshooting for issues that someone who isn’t an expert is likely to face.
We’re so sorry you had trouble with the dough! It sounds incredibly frustrating. I’ve not had the same issues, but for next time, if a dough is that sticky, it often means it needs a touch more flour. Adding it gradually, a tablespoon at a time, helps avoid overdoing it.
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 🙂