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. Perfect for sandwich wraps, dipping or snacking!
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!
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.
Cooking Tip: This flatbread recipe is soft, pliable while at the same time slightly crispy on the outside!
Helpful Kitchen Tools
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- Cast iron pan - don't worry if you don't have one, you can use a traditional frying pan or even an electric frying pan.
- Cast Iron Silicone Holder - I love using these holders when cooking with my cast iron pans. Just be careful to remove the holder before placing the pan in the oven.
- Measuring cups
- Rolling pin
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Ingredients
Make sure you print out the recipe below and save it for later!
- 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.
Directions
Mix flour, salt, baking powder and oil together in a mixing bowl. You don't need to use an electric mixer. A wooden spoon is all you need.
Add most of the water and stir. If you need to, add the rest of the water to bring the dough together to a consistency like pizza dough.
The dough is going to be a little sticky at first, but don't worry, it will come together perfectly after you knead it a few times.
You can see how the consistency of the dough should look here after I kneaded it a few times on a floured board.
Place the dough in a bowl with a little oil. Cover and let sit for 30 to 60 minutes. I like to simply cover the bowl with a large dinner plate, but a dish towel works great too.
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.
Divide the dough into 6 equal parts. 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. 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 baking sheet that's been lined with my favorite parchment baking sheets and sprinkle with your favorite seasonings if desired. I left ours plain, but next time plan on sprinkling with my Garlic House Seasoning Blend. You could even add chopped rosemary or thyme to the bread dough before cooking.
Continue cooking until all are done. Serve immediately while warm.
What do you eat with Flatbread
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 Chicken Cutlet Italian Style and my husband added chicken, lettuce and tomato to a flatbread. He then rolled it up and had a delicious sandwich for our meal.
Here are a few other ideas:
- 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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How to store flatbread
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.
You can freeze cooked flatbread also in a Ziplock bag and then defrost and reheat when you're ready to enjoy them.
How to reheat frozen flatbread
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.
Tried any of my recipes? Let me know in the comments!
Flatbread Recipe
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.
Notes
If you don't want to use a cast iron skillet, you could easily make these on top of an electric frying pan that's been brushed with either a few teaspoons of vegetable oil or melted butter.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 599mgCarbohydrates: 32gFiber: 1gSugar: 0gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Could I use gluten free flour?
Hmmm...I'm not really sure if that will change the texture of the flatbread. If you try, let me know!
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.
Thank you for the tip!
Can this recipe be made with olive oil? I'm allergic to vegetable oil! Thank you for your time & have a great day 😊
You can try olive oil, which I think would work okay. I have only made this recipe using regular vegetable oil.
I tried this. Turned out perfect thanks!!
We really have to watch our sodium intake because of my husband's heart condition. I bought special baking powder ($$$), but was wondering if it will make a huge difference if I leave out the salt? We're (sort of) getting used to the no-salt taste...
Hi Sue, I sent you a personal email as well but am answering here too in case other people are wondering. You can definitely leave the salt out of this recipe and replace it with your favorite herb for added flavor. I made this last week and added a teaspoon of crushed thyme. We also made it using 1 teaspoon of Italian seasoning mix. I would definitely check any seasoning mixes you use to make sure the sodium level is within a good range for your husband. Thank you for visiting!
Just made these flat breads they were GREAT FYI i'm also from queens
What a small world! What part of Queens are you from? I'm from Richmond Hill and my hubby is from Flushing. Glad you enjoyed the recipe. Thanks for visiting!
Believe it or not Downtown Flushing
That is so funny!!! What a small world, right? Did you go to Flushing High School as well?
COVID-19 Quarantine recipe! Very good...used as bread for chicken gyros. Easy to make...great flavor!
Can you use bread flour instead of all purpose flour?
Yes, I think it should be okay. I've only tried this recipe using all-purpose flour, so let me know how they come out with the bread flour. Thanks!
We're making flatbread pizzas tonight! We just started making out own flatbreads in the last month or two and they are delicious! We'll have to try his no-yeast version. Pinned.
Is the dough supposed to rise/double?
I sent you a personal email Marcia. The dough will not rise or double in size. It just rests to allow the gluten to "relax" so the dough can easily be rolled out and formed into the flatbread shapes.
Can extra dough be refrigerated or frozen for later use? With only 2-3
In the family I would want to fry them up fresh
Hi JoAnn, I sent you a personal email regarding this question AND I have updated the post above to show storing and freezing tips. Hope all this helps. Thank you for visiting.
I'm not a confident bread maker and we're trying to cut down on the egg use during to quarantine, so this was a perfect supplement for dinner. It was so easy and it was no where near as time.consuming as I thought. Absolutely delicious and each one came out perfect. Brushed them with garlic butter and perfect wrap for sausage. I want to make more for snacks and breakfast !
So glad you enjoyed the recipe!!! Thanks for visiting!