Easy Flatbread (No Yeast)
- PREP 20min
- COOK 10min
- TOTAL 30min
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.
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.