This quick and easy flatbread recipe comes together without any yeast and almost no kneading. Get ready for perfectly soft and fluffy flatbreads, great for wraps, and ready in just 30 minutes!
We’re obsessed with this easy flatbread recipe! It’s genuinely one of my favorite recipes on the blog, and my family makes it all the time.
The dough comes together in minutes with almost no kneading, resulting in soft, pillowy flatbreads similar to naan or pita bread. This makes them incredibly versatile! Use them for wraps, serve them on the side with curries, or dip them into your favorite homemade dips, such as Hummus, Baba Ganoush, and Tzatziki. You can even use them as a quick pizza crust for Flatbread Pizza!
Key Ingredients
- Flour: I use all-purpose flour, but I have successfully made this flatbread recipe with a 50/50 blend of all-purpose and whole wheat flour. You can also use a gluten-free flour blend.
- Baking Powder: The reason this recipe is so QUICK! We use baking powder instead of yeast. The baking powder cuts the time it takes to make flatbread by at least half! To use yeast, see our Garlic Flatbread Recipe and Homemade Pita Bread.
- Olive Oil, Maple Syrup, and Salt: This trio adds incredible flavor to our flatbread. I love maple syrup because it adds more flavor, but you can substitute it with sugar. We only use a little bit.
- Water: The water in our dough makes it really easy to work with and roll nicely.
Find the full recipe with measurements below.
My Tips for Making Flatbread Without Yeast
With this easy flatbread recipe, you’ll have soft, fluffy flatbread ready in just about 30 minutes. So many of our readers have fallen in love with this recipe. Here are my tips for making it:
Tip 1: Let the dough rest for 10 minutes. You’ll mix the flatbread ingredients with cold water until a soft dough forms, then cover the dough and allow it to rest for 10 minutes. This brief rest allows the flour to fully absorb the moisture and gives the baking powder a head start, which is key for a light, soft texture.
Tip 2: Get your dough consistency just right. If you’ve ever had dough that was too sticky or too dry, it’s very likely caused by mismeasuring the flour. When using cups, take care not to over-pack the flour (I like to spoon it in). Then use something flat to level the top. If your dough still feels dry, add a touch more water. If it’s too sticky, add a sprinkle of flour. The same tip applies when making Homemade Flour Tortillas.
Tip 3: Use a rolling pin for the perfect puff. This recipe makes 6 flatbreads. For those beautiful bubbles you see in our photos, use a rolling pin to roll the dough into flat, thin disks. This simple step prevents them from turning into thick pancakes and helps them puff up beautifully in the hot skillet.
Ways to Use Homemade Flatbread
These turn out so soft and foldable, making them ideal for wraps like gyros. I often fill them with Grilled Chicken, Homemade Falafel, Pickles, and a flavorful sauce (I love this Tahini Sauce). And they are perfect for dipping into Red Pepper Hummus, Homemade Labneh, Feta Tzatziki, and this Smoked Salmon Dip.
I’ve also used them for breakfast. Fill with Creamy Scrambled Eggs, Crispy Baked Bacon, and Sautéed Zucchini for a delicious breakfast wrap. And my son wouldn’t forgive me if I didn’t share his favorite way to use them. Pizza! We often make Flatbread Pizza with our Favorite Pizza Sauce and pizza toppings.
Easy Flatbread (No Yeast)
- PREP
- COOK
- TOTAL
You will use baking powder instead of yeast to make this quick flatbread recipe. This flatbread turns out perfectly soft and fluffy! The dough takes only a few minutes to make and 10 minutes to rest before being quickly cooked in a hot skillet on the stovetop. For more traditional, yeasted dough, see this Pita Bread Recipe.
Watch Us Make the Recipe
You Will Need
2 cups all-purpose flour (260g)
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons olive oil
1 teaspoon pure maple syrup or sugar
¾ cup cold water (175ml)
Avocado oil for cooking
Directions
1Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt together until well blended.
2Make the dough: Create a well in the center of the flour mixture, and then add olive oil, maple syrup, and most of the water (reserving a few tablespoons to add later as needed). Switch to a rubber spatula or wooden spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water.
3Quickly knead and rest: When the dough comes together, transfer it to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dishcloth and let it sit for 10 minutes.
4Roll them out: Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between ⅛-inch and ¼-inch thick. Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.
5Cook the flatbreads: Add 1 to 2 tablespoons of oil to a heavy skillet (like a cast iron skillet) 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 per side.
6Keep warm: Transfer the cooked flatbread to a plate, cover it with a clean dish towel to keep it 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.
- Bake in the oven: Cooking the flatbread in a skillet allows you to add some oil, which makes them a little softer. That said, you can bake these in the oven. We recommend a 400°F (204°C) oven. Bake them until puffed and starting to brown about 10 minutes.
- The nutrition facts provided below are estimates.
I wanted garlic bread to accompany lasagna. I followed the recipe but cooked in melted garlic butter instead of avocado oil. Easy and delicious! Will try for pizza dough next time.
This recipe is amazing! I followed it exactly as written. The flatbreads were delicious and easy to make. This one’s a keeper!
Quick, easy, and delicious recipe using ingredients I always have on hand. Thank you!
I love this recipe and used it all the time before having to stop eating flour. Can this be done woth einkorn flour? I know the water ratio might need to be adjusted but I dont know enough about einkorn flour to know how.
I love Inspired Taste website. This flatbread was delicious. I am getting so used to fresh bread, store bought bread no longer tastes good to me.
This was the perfect guide to making a simple leavened bread! It puffed up nicely in the pan and is a great texture. The water was the perfect amount for the amount and type of flour I used, and using cold water seemed to keep the baking powder from activating too enthusiastically until I got the dough into the pan. My subsitutions: 1 cup whole wheat and 1 cup all-purpose flour; I reduced the baking soda to 1 ts because of the flour substitution; I used about 1/2 ts sucralose instead of the 1 ts sugar or syrup; I also lost track of time and probably let the dough rest for a good 20 minutes.
These turned out amazing! So quick and easy! Keep in the fridge to have them last longer!
Made these specifically to use for pizzas as I was out of yeast. I might not go back to yeasted pizza dough! These flatbreads were amazing as is. Cooked for 1 minute a side and that was perfect for me in a stainless steel skillet.
I Love this recipe. Had to have this ready for a presentation the other night and was able to make flatbread by myself for the first time within the hour. The bread is delicious, and I totally did not expect it to be as good as it was. Definitely add the recommendation of syrup. I thought it was weird but I think it adds to the bread a lot.
I haven’t made this yet, but could almost smell/taste these through the screen. Will be making these flatbreads very soon! Thanks for sharing the recipe.
These turned out really well! Mostly followed the recipe to the letter, but made a few adjustments towards the end: I wanted some bigger pita to top with za’atar and olives, so I cut the dough into halves instead of sixths and rolled the dough out to the edges of my chakla, roughly 12″ diameter at 1/8″ thick if not thinner. I preheated the oven to 450F instead of 400F, since most people I know cook naan or pita at high temperatures. I baked them one at a time on a pizza pan, brushing both sides with olive oil. They took about 10min still, but I recommend staying near the oven and checking periodically. The bread puffed up well and was very soft when it came out. I brushed one with a thin layer of olive oil to keep it soft and stored it for tomorrow. The other I just topped with the amount of oil I wanted and a good dusting of za’atar before briefly toasting until aromatic. The bread ended up almost as soft as regular pita, albeit a bit more spongy. I think this is just a difference between how baking powder and yeast leaven bread. Still a pleasant texture and I imagine it would soak up sauces really well. Plus, it saved me a trip to the store on a cold day, which is always a good bonus. For the price, ease, and results, highly recommended!
Yum! Made these with homemade hummus. They were great. I can also see just have butter and honey with it too… saving the recipe!
Haven’t made this yet but my tummy is begging me to do so now! I read through your recipes and learned so much. Thank you very much. I’m a 75 year old mom, grandma and great grandma. I sure wish all of this was learned when I was younger. That would mean much more drooling over your posts! Thanks again!!!!
I made these for the first time and they were a hit. Very easy to make. Just follow the recipe and if it’s too sticky add in a bit more flour and a bit more oil. Cooked them on cast iron skillet with avocado oil. Made the mistake of buying store bought on my next dinner and now I can no longer buy flatbread. Homemade is so much better.
Made flatbread pizza with ricotta cheese, fresh basil, steak, and a balsamic vinegar glaze with cherry tomatoes. One of the best things I’ve ever made!
That sounds delicious! Yum! 🙂
I was looking to make flatbread pizzas and tried this recipe. However, after dividing into 6 portions, I realized I needed bigger flatbreads. So, I divided the dough in half and rolled it out. I think next time I will roll out to 1/8 instead of 1/4. I also took the suggestion about adding some seasoning to the dough. Haven’t eaten yet but excited to try.
Super easy & Fluffy I wanted to make Tunisian bread and this was closest to the recipe – you can fill it with TUNISIAN harrissa, merguez or tuna and eggs – like my Tunisian mom would say “think of me when you eat it” lol
Love the Easy Flatbread
I’ve made this recipe several times and it’s a big hit even with my kids!!! I usually add some garlic powder and dried oregano to dough mixture too. Would it be okay to prepare this dough a day in advance and just refrigerate ?
These are best made on the first day, but you can wrap the dough with plastic wrap so it does not dry out and make them the next day. You will need to bring your dough back to room temperature, though.
I just made these with a mix of einkorn red fife spelt buckwheat and lupin flour and followed the rest of your recipe. I was finished naking them in such a sort time I tmought I must have forgotten something. the end result is so tasty and I am so pleased. Thank you thank you for this way to make flatbreads. I plan to use them for sandwiches. I am going to experiment with some other flours.
How many grams are each dough ball?
Hi Gabriel, I’ve not weighed them, but I just divide the dough into 6 similar sized balls. If one is slightly larger than the other, I don’t worry too much about it.
I made this recipe more times than I can count. I tried making it by volume and by weight. I get sticky dough that’s impossible to work with every time. My solution was to add another tablespoon of olive oil and keep adding flour until the dough is workable. I knead it for 10 minutes by hand and skip the 10 min waiting process. The flatbread comes out fantastic. The bubbles form when I manage to roll out the dough super thin. I’ve been pairing the flatbread with salads and soups, and tried a wrap today. Works like magic.
Hi Irina, Did you follow our tip to hold some of the water back when you first add it to the dry ingredients? This tip should prevent a dough that is too wet.
I made the bread into five good sized rolls. After they were done frying, I cut them in half while they were hot, and put in shredded cheese, closed the halves together in a sandwith so that the cheese melted. On the side, I had some fresh hothouse tomatos with ground pepper and salt. It was amazing. Thank you for your very useful recipes.
I love your idea. I am going to try it. Thanks
OMG, loved them we made awesome flatbread wraps😋
Yay! We love making wraps with this recipe 🙂
I have been looking for a way to make bread quickly and affordably at home and tried this tonight to eat with some eggs. It is great! Very easy, fast, and tasty.
These are absolutely delicious and so easy to make. It was my first time making a flatbread so I needed a quick and easy recipe. Everyone loved it. My daughter had a friend over and now my daughter’s friend’s mum is asking me for the recipe….
Question: do you taste the syrup and if I replace it with sugar how much do you recommend? Looks great!
Hi Corkee, You don’t taste it so much that you’d pull it out. I use 1 teaspoon of sugar as a substitute for the maple syrup.
My daughter sent me this recipe and I LOVE IT!! I use a garlic herb seasoning instead of salt and I have used whole wheat flour. Always comes out great. I’ve made it so much that I have memorized the recipe.
That’s amazing, Carolyn! Thank you for coming back and letting us know!
My daughter and I loved the Flatbread. I have Never made Any so this was scary. But your recipe was easy and fun. The ONLY problem I had was the dough was too wet. I kept back 2 Tbps. So I just started adding a little flour until it got the right texture to knead. Everything else was perfect. Needless to say….your recipe can’t be messed up even by me! It was delicious!! Thank you so much.
That’s amazing, Deborah. Thank you for trusting us, and well done for going with your gut and adding a bit more flour to get the right consistency.
Is it possible to add lazy garlic in the maple syrup? Or is best to make them and add okive oil and lazy garlic and re heat in the oven to make garlic bread
Hi Alex, I’m guessing by “lazy garlic” you mean jarred? If so, yes, you can add some. I’d do your second suggestion (olive oil or butter with the garlic and brush over the cooked flatbreads), but there is no reason why you couldn’t add a little to the dough, as well.
I made the recipe with plain flour and I was so surprised at how delicious and authentic they came out. Looked great. Thank you so much will definitely make regularly.
Amazing, Sarah! So glad you trusted our recipe. Thank you for coming back.
These are so easy and delicious! I’d been discouraged at the results of other flatbreads before, but this is the one! I brushed mine with garlic butter and YUM!!
It was delicious!!!We added some sunflower seeds and it was perfect!!! We also paired with a scrumptious sauce!!!But I would recommend adding less salt. Averall it was a delicious meal and was easy to make.
Glad you enjoyed it!!
Wow! Just what I was cravng. Easy, quick, delicious.
We love using Trader Joe’s Naan bread to make pizza in the air fryer/oven, but I have slightly high A1c, and TJ’s doesn’t offer a while wheat version. Tried this today using 1/2 whole wheat flour, and the first one turned into a great pizza lunch. I tried cooking the last two flat breads on parchment paper in the air fryer/oven with a spritz of oil on each side, but they never bubbled up like the others and when I took them out, they were already getting crispy. They look like they will make a great pizza crust though. I’ll experiment more with both cooking methods to minimize oil and perfect the texture, and I think I’ll also try 100% whole wheat flour, but this was fairly fast to make and probably has so many uses!
Hi. I have tried many flat bread recipies and gave always failed. This was so easy and the video so helpful. I am making greek pizzas tonight on the flat bread. thank you for this.
Hi Cynthia! We are thrilled you gave the recipe a try. Your flatbread pizzas sound amazing!
These are now what we use to replace store bought wraps and flatbread! They’re SO easy and tasty!