You only need a few basic ingredients, FIVE to be exact, to make this easy flatbread recipe.
Let me show you how to bake up something soft, pliable while at the same time slightly crispy. This recipe is perfect for sandwich wraps, dipping or snacking!
Check out all the other Family Dinner Ideas for even more delicious recipes to serve with dinner tonight!
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I love baking bread, which I'm sure you know just by reading my blog. Especially lately. I've shared a few of my family's favorites, but my personal favorite is the Amish White Bread.
Another favorite recipe that's easy to make is the No Knead Dutch Oven Bread, but that one does use yeast. But as the title says, there's no kneading involved, so it's EASY!
The other day I thought I would try something a little less time-consuming and easier. Generally speaking, flatbread is easier than a traditional bread recipe because there's no yeast at all.
Baking with yeast can be intimidating for some people. Which is why I know you're going to love this easy flatbread recipe. I think it's even safe to say, that some of you will be enjoying this for dinner tonight!
Looking for more easy bread recipes? Try my Yeast Flatbread Recipe, or Flatbread Pizza with Veggies and Tuna recipe!
Table of Contents
No Yeast Bread Recipe
You would think that using a bread recipe with no yeast would produce a hard, dense bread. However, that is not the case.
This flatbread recipe is soft, pliable while at the same time slightly crispy on the outside.
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📋Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- All-Purpose Flour
- Warm water - 105 to 115 degrees
- Baking powder
- Salt
- Vegetable oil - you'll need additional oil to cook the flatbread in as well.
Step-by-Step Directions
Step 1: Combine the flour, salt, baking powder, and oil in a mixing bowl. There's no need for an electric mixer – a wooden spoon will do the trick!
Step 2: Start by adding most of the water and stir the mixture. If the dough seems dry, gradually add the remaining water until it reaches a consistency similar to pizza dough.
Step 3: Dust a work surface with flour and transfer the dough. It might be a bit sticky at first, but don't worry! Knead for a minute or so and it'll come together nicely. Remember, this dough won't be smooth like bread dough – that's perfectly normal.
Step 4: Lightly oil a bowl and place the dough inside.
Step 5: Cover it with a large dinner plate or a dish towel, then let it rest for 30 to 60 minutes.
Expert Tip
The dough will NOT rise or double in size. It's just resting, allowing the gluten to mix properly with the baking powder and relax so the dough can easily be rolled out and formed into the flatbread shapes. Resting also helps create a dough that's light and airy.
How to Form the Flatbread
Step 6: Divide the dough into six equal pieces. Roll each piece into a thin, tortilla-like circle using a rolling pin.
Frying Instructions
Step 7: Heat a few teaspoons of oil in a large cast iron skillet or frying pan. Cook one flatbread at a time for a minute or two, until bubbles start to appear. Then, carefully flip it over and cook for another minute until lightly browned.
When is Flatbread Cooked?
Remove the cooked flatbread to a parchment-lined baking sheet. Sprinkle with your favorite seasonings if you like my Garlic House Seasoning Blend, rosemary, or thyme would all be delicious! Continue cooking the remaining flatbreads and serve warm.
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Serving Tips
My favorite way to eat flatbread is as soon as it is done. I love it to spread a little butter over the hot surface, fold it up and enjoy!
You can also use flatbread for pizza. Add your favorite pizza or tomato sauce and toppings and then bake in a preheated 425 degree oven until the cheese is bubbly.
Another delicious way to enjoy homemade flatbread is to use it as a base for sandwiches.
The other night for dinner I made Fried Chicken Cutlet and my husband added chicken, lettuce and tomato to a flatbread. He then rolled it up and had a delicious sandwich for our meal.
Storage Tips
You can make the dough one day ahead and keep refrigerated until you are ready to use it.
Another option would be to make 2 or 3 flatbreads from the dough and place the other dough balls in a Ziplock bag to use the next day. I wouldn't try to store the dough longer than two days.
Freezing Tips
You can freeze cooked flatbread also in a Ziplock bag and then defrost and reheat when you're ready to enjoy them.
Thawing and Reheating Tips
Easily reheat frozen flatbread by wrapping in slightly damp paper towels and placing on a microwave-safe plate in the microwave.
It shouldn't take longer than a minute or two to warm up the flatbread. You can also reheat in them in the oven wrapped in aluminum foil.
More Recipes to Love
- Quesadillas - use this flatbread as a base to grill up cheesy quesadillas. You can even add leftover chicken or steak to them.
- Slice the flatbread into triangles or squares to use in place of crackers on a cheese board.
- Spread Homemade Garlic Butter on top and serve as an alternative to garlic bread with Chicken Parmesan.
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📖 Recipe Card
Flatbread Recipe
Equipment
Ingredients
- 2 cups flour
- 1 ¼ cups warm water 105 - 115 degrees
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- Additional vegetable oil for frying
Instructions
- Mix flour, salt, baking powder and oil together in a mixing bowl.
- Add most of the water and stir. Add the rest of the water if needed to bring the dough together to a consistency like pizza dough.
- Remove from the bowl to a floured countertop and knead for just a few minutes.
- Place the dough in a bowl with a little oil. Cover and let sit for 30 to 60 minutes.
- Divide the dough into 6 equal parts.
- On a lightly floured surface using a rolling pin, roll each piece of dough out into the shape and thinness of a tortilla.
- Heat a few teaspoons of oil in a large cast iron skillet or frying pan.
- Transfer the round of dough, to the hot skillet.
- Cook one flat bread at a time.
- Allow the flatbread to cook for a minute or two until bubbles start to appear. Then gently flip and cook for another minute until the flatbread is lightly browned.
- Remove to a parchment lined baking sheet and sprinkle with your favorite seasonings if desired.
- Continue cooking until all are done.
- Serve immediately while warm.
Sharon says
Can this recipe be made using almond or coconut flour ?
Lois says
Thank you so much for your question! The flatbread recipe on my site is designed to work best with regular all-purpose flour. Unfortunately, almond flour or coconut flour can’t be swapped in one-for-one because they behave very differently.
Almond flour doesn’t contain gluten, so the dough won’t hold together the same way unless you add other ingredients like tapioca starch or psyllium husk.
Coconut flour is extremely absorbent and would need a lot more liquid or eggs to create a workable dough.
If you’re looking for a gluten-free option, I recommend trying a gluten-free “1-to-1” flour blend, since that’s the closest substitute that won’t require changing the recipe too much. If you’d like to experiment with almond or coconut flour, it’s best to follow a recipe that’s developed specifically for those flours so you get the best results. Thank you for visiting my site, and I truly hope you give the recipe a try either as written or with a gluten-free flour blend!
Estelle Forrest says
This is such a great recipe to have in the kitchen binder! Thanks for sharing on SSPS, I hope to see you again next week.
Moe says
Could I use gluten free flour?
Lois says
Hmmm...I'm not really sure if that will change the texture of the flatbread. If you try, let me know!
Kathy says
I plan on trying this recipe using cup-for-cup GF flour that contains xanthum gum. I have had luck substituting this flour in every recipe I've tried so far. Want to see if these are a good substitute for pita bread for gyros.
Lois says
Thank you for the tip!
Margo Almeida says
How did it work out? I’d like to make this flat bread now and I use cup 4 cup gluten free flour mix. It taste better than regular gluten flour! I love it when I’m making Pamela’s sour cream coffee cake.