Quick Flatbreads (no Yeast) Recipe

I’m excited to share my Flatbread Recipe that uses no yeast, needs no kneading, and comes together after a fifteen minute rest so you can make homemade flatbreads without a long proofing process.

I get impatient when dinner needs to happen fast, and this little Flatbread Recipe is my guilty pleasure. Made with all purpose flour and a bit of olive oil, it somehow turns out with blistered spots and pillowy layers after just a short rest, no yeast and no long rising.

Fifteen minutes of waiting, and the rest feels almost like cheating, but the results hit different. It’s the kind of thing that makes you want to tear off a piece, dip it in something mysterious, then wonder why you ever bothered with complicated bread.

I keep messing with it, every time it surprises me.

Ingredients

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 tablespoon sugar (optional)
• 2 tablespoons olive oil or veg oil
• 3/4 cup (180 ml) warm water

How to Make this

1. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 teaspoon baking powder, 1 teaspoon fine salt and 1 tablespoon sugar if you want a touch of sweetness.

2. Make a well, add 2 tablespoons olive oil or veg oil and 3/4 cup (180 ml) warm water and stir with a spoon until a shaggy dough forms.

3. Turn the dough onto a lightly floured surface and knead about 20 to 30 seconds until it comes together smooth, dont overwork it or it gets tough.

4. Cover the dough with a clean towel or plastic wrap and let it rest for 15 minutes so the gluten relaxes.

5. Divide the dough into 6 to 8 equal pieces depending how big or thin you want the flatbreads, keep the unused pieces covered so they dont dry out.

6. Roll each piece into a thin round about 1/8 to 1/4 inch thick on a lightly floured surface, try not to use too much extra flour or theyll become dry.

7. Heat a heavy skillet or cast iron pan over medium-high until very hot, a drop of water should sizzle on contact.

8. Cook each flatbread 1 to 2 minutes per side until puffed and golden brown spots appear, flip once and press gently with a spatula if needed, lower the heat if theyre browning too fast.

9. Brush finished flatbreads with a little olive oil or butter and stack them wrapped in a clean towel to keep warm while you finish the rest.

10. Serve warm with dips or fillings, store leftovers in an airtight container for up to 2 days or freeze with parchment between pieces.

Equipment Needed

1. Large mixing bowl, for whisking the dry stuff and mixing the dough
2. Whisk, to blend flour, baking powder, salt and sugar fast
3. Measuring cups and spoons (and a kitchen scale if you like precise weights)
4. Wooden or sturdy spoon, to stir the warm water and oil into a shaggy dough
5. Lightly floured work surface and a bench scraper or sharp knife, to divide and handle the dough
6. Rolling pin, to roll each piece thin without overworking it
7. Heavy skillet or cast iron pan, heating up until a drop of water sizzles
8. Spatula (and tongs if you prefer), for flipping and pressing gently while cooking
9. Pastry brush or spoon plus a clean towel or plastic wrap, to brush with oil or butter and keep the flatbreads warm and covered

FAQ

Quick Flatbreads (no Yeast) Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat flour 1 to 1, it’ll be denser so add 1 to 2 tbsp extra warm water or use half AP half whole wheat for a lighter result.
• Baking powder: if you’re out use 1/4 tsp baking soda plus 1/2 tsp cream of tartar for each 1 tsp baking powder called for.
• Olive oil or veg oil: use melted butter or ghee cup for cup for richer flavor and crisper edges, or use avocado oil same amount if you want a neutral taste.
• Warm water: replace with warm milk or buttermilk 1 to 1 for softer, more tender flatbreads, just be ready to adjust hydration if the dough feels stickier.

Pro Tips

1) Weigh your flour or spoon it into the cup instead of scooping, flour packs down if you scoop and youll end up with dry tough flatbreads. If the dough feels a bit dry add 1 teaspoon of water at a time, if its too sticky dust with a tiny bit of flour.

2) Dont overwork the dough. Knead only till it holds together smooth, then let it rest covered for at least 15 minutes so the gluten relaxes. You can rub a little oil on your hands to shape pieces instead of adding extra flour.

3) Get the pan really hot first, then lower the heat a bit once you start cooking so they brown slow and puff without burning. If one side bubbles up press it gently with a spatula to help even cooking.

4) Keep finished breads stacked wrapped in a towel so they stay soft, and freeze leftovers with parchment between each piece. To revive, warm in a skillet for 30–60 seconds each side or sprinkle a few drops of water and heat briefly to bring back that just-made texture.