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!
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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)
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PREP
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COOK
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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.
Makes 6
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.
Nutrition Per Serving
Serving Size
1 flatbread
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Calories
194
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Total Fat
5.1g
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Saturated Fat
0.7g
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Cholesterol
0mg
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Sodium
390.7mg
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Carbohydrate
33g
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Dietary Fiber
1.2g
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Total Sugars
0.1g
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Protein
4.3g
