Our easy flatbread recipe uses baking powder instead of yeast and takes only 30 minutes from start to finish. We cook them in a skillet on the stovetop. This soft homemade flatbread really could not be easier, and they taste fantastic!
Watch the video
We love this easy flatbread recipe and our readers do, too! When I’m short on time but crave homemade bread, this no-yeast flatbread recipe is the answer. Thanks to baking powder, the dough comes together fast. I’ve made these flatbreads so many times and am still amazed at how EASY and delicious they are.
We were skeptical when we first started experimenting with using baking powder instead of yeast to make flatbread. Thankfully, we finally found the perfect ratio of flour and baking powder to water. As they cook in a skillet, they puff up, blister, and turn out to be so fluffy and soft. We love serving them with our favorite dips like hummus, baba ganoush, and this easy tzatziki.
How to make flatbread in 3 easy steps
- Mix 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.
- Divide the flatbread dough into six equal portions and roll out into flat discs.
- Heat a skillet, add a little oil, and then cook them on each side for a minute or two. Enjoy!
What kind of flour do I use?
We use all-purpose and whole wheat flour to make this flatbread recipe. Whole wheat flour adds more flavor. Bread flour and spelt flour will also work (we use bread flour to make this pita bread). A gluten-free flour blend might work, but the texture of the bread will be different.
Can I add flavors to the flatbread?
Yes, you can add additional flavor to the dough. Think about adding dried or chopped fresh herbs. Add a teaspoon of dried herbs or two tablespoons of chopped fresh herbs. You can also add garlic or spices to the dough. You can add flavor to the cooked flatbread by brushing or dipping it into melted butter or garlic oil. In our recipe for flatbread made with yeast, we add sesame seeds and garlic.
Can I make flatbread pizza?
Can I bake flatbread in the oven instead of on the stove?
Yes. Cooking the flatbread in a skillet allows you to add some oil, which makes them a little softer. That said, you can bake them in the oven. We recommend a 400 °F oven. Bake them until puffed and starting to brown, about 10 minutes.
How long do these last?
Homemade flatbread will last for 2 to 3 days at room temperature. I wrap the cooked and cooled flatbread in foil. You can also wrap them and freeze them for a month. Reheat them in a warm oven or a skillet.
Easy Fluffy Flatbread (No Yeast)
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
- 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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Nutrition Per Serving