The first time I made homemade flatbread without yeast was on a quiet Sunday afternoon when I craved something warm and fresh but didn’t want to wait for the dough to rise. Using just flour, yogurt, and a pinch of salt, I mixed the dough, cooked it in a hot pan, and was amazed at how soft and fluffy it turned out. Since then, it’s become my favorite quick bread for wraps, curries, or simply enjoying warm with butter and honey.
How to Make Homemade Flatbread (without Yeast)
6
servings15
minutes10
minutes180
kcalIngredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons olive oil
¾ cup warm water
Directions
- Combine flour, baking powder, and salt in a bowl and stir well.
- Gradually add olive oil and warm water, mixing until a soft dough forms.
- Knead on a floured surface for 2–3 minutes until smooth, then let it rest.
- Divide the dough into six balls and roll each into a thin circle.
- Cook each side on a hot skillet for 1–2 minutes until golden brown.
- Keep the cooked flatbreads covered with a towel to stay soft.
Nutrition Information
- Carbohydrates: 28g
- Calories: 180
- Protein: 4g
- Fat: 5g
- Fiber: 1g
- Sodium: 190mg
Expert Tips and Variations
For the best flatbread, you can make a few simple tweaks and follow some smart cooking tips. Substitute whole wheat flour for a nuttier flavor or use almond milk instead of water for a richer taste. To enhance the aroma, mix in herbs like rosemary, garlic powder, or sesame seeds. Keep your pan hot to achieve beautiful golden spots without drying out the bread. Finally, avoid over-kneading or overcooking, as both can make the flatbread tough and less enjoyable.
How to Store and Reheat Flatbread
Store cooled flatbreads in an airtight container or zip-lock bag for up to 3 days at room temperature. For longer storage, freeze with parchment paper between each piece. Reheat on a dry skillet or in the microwave for a few seconds until soft and warm again.
