Soft and Fluffy Flatbread (No Yeast)

This easy flatbread recipe uses baking powder instead of yeast and takes about 30 minutes from start to finish. They are cooked in a pan on the stove. These really couldn’t be simpler and they taste amazing! Switch to the Homemade Unleavened Flatbread recipe


We love this easy flatbread recipe.

When it comes to making bread at home, we love flatbread! We’ve already shared this sesame and garlic version that requires yeast. We love them, but when we’re short on time and don’t have yeast around the house, these flatbreads are the best. When we first started experimenting with using baking powder instead of yeast to make bread, we were skeptical. I wasn’t sure if the texture would be good, but after a few tries we found a flour/yeast/water ratio that makes the bread incredibly soft and chewy. I’m honestly in love.


By the way, we like to use them as a basis for our simple flatbread pizzas!

Three easy steps to making homemade flatbread

I’ve made them many times and am always amazed at how easy and delicious they are. This is the basic process for making unleavened flatbread (see recipe below for full ingredient list and method).

  1. Mix flour, baking powder, salt, olive oil and cold water to form a smooth dough, then cover and let the dough rest for 10 minutes.
  2. Divide the dough into six equal portions and roll out into flat discs.
  3. Heat a frying pan, add some oil and fry them for a minute or two on each side. Enjoy!

Frequently Asked Questions

These flatbreads are easy to make at home. If you’ve never baked bread before, fear not, you can definitely make this recipe!

What type of flour should I use?

We use all-purpose flour and whole wheat flour for this. Whole wheat flour adds more flavor, but it makes the bread a bit denser (though not necessarily in a bad way). Other flours like bread flour and spelled flour should also work. We have not tested wheat-free flours such as almond or coconut flour. I would expect a gluten free flour mix to work, but the texture of the bread will be different.

Can I add flavorings to the flatbread?

Yes absolutely! Consider adding fresh dried or chopped herbs. For best flavor, add a teaspoon if using dried herbs or a few tablespoons if using chopped fresh herbs. You can also add garlic or spices to the paste. Finally, after baking the flatbreads, we melt some butter with some garlic and brush them before serving.

Can I make them into pizza?

Yes! Here’s our flatbread pizza using them as a base.

Can I cook them in the oven instead of in a pan on the stove?

Yes, baking flatbreads in a pan allows for the addition of a little oil, which will make them a bit chewy. That means you can bake them in the oven. We recommend a 400 degree Fahrenheit oven. Bake until puffed and beginning to brown, about 10 minutes.

How do you store them and how long do they keep?

I like to wrap baked flatbread in aluminum foil and then store it at room temperature for 2-3 days. You can also wrap them tightly and freeze them for a month or two, then reheat them in a hot oven or skillet.

Easier bread recipes

Soft and fluffy flatbread (unleavened)

  • COOK

This moist and moist flatbread recipe calls for baking powder instead of yeast. It takes a few minutes to make the bread dough and about 10 more minutes to let the dough rest before baking. These homemade flatbreads are made in a skillet on the stovetop, which means you can make them in about 30 minutes!

give 6

Watch us at the recipe

will need

2 cups (260 grams) all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon fine sea salt

2 tablespoons olive oil

1 teaspoon pure maple syrup or sugar

3/4 cup (175 ml) cold water

vegetable oil for cooking


  • make dough
  • In a large bowl, whisk together the flour, baking powder, and salt until well combined.

    Make a well in the center of the flour mixture, then add the olive oil, maple syrup, and most of the water (save a few tablespoons to add later if needed).

    Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the batter seems dry, add the rest of the water. When the dough is smooth, turn it out onto a floured work surface and knead 5 to 10 times until smooth. Cover with a clean towel and let sit for 10 minutes.

    • Bake flatbreads
    • Divide the dough into six equal parts. Dust each piece with flour and roll into a disc about 1/8 to 1/4 inch thick. (Rolling thinner makes the bread thinner and less soft in the middle. Rolling it thicker makes the bread thicker and chewy.)

      In a skillet over medium-high heat, add 1-2 tablespoons of oil. When the oil is shimmering, add a flatbread (or more if they fit) and bake until golden on one side, flip and bake until golden on the other side, 1 until 2 minutes per side.

      Transfer the cooked flatbread to a plate, cover with a clean kitchen towel to keep warm, then continue with the remaining flatbreads. If the pan seems dry, add a little oil before proceeding.

Advice from Adam and Joanne

  • Storage: Wrap the baked flatbreads in aluminum foil and store at room temperature for 2-3 days. You can also wrap them tightly and freeze them for a month or two, then reheat them in a hot oven or skillet.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 flatbread / calories 194 / total fat 5.1g / Saturated Fatty Acids 0.7g / cholesterol 0 mg / sodium 390.7mg / carbohydrates 33g / fiber 1.2g / total sugar 0.1g / protein 4.3g

AUTHOR: Adam and Joanne Gallagher

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