Easy Homemade No-Yeast Flatbread Recipe
This easy, no-yeast Flatbread recipe is quick to prepare and yields soft, golden brown flatbreads perfect for snacking or accompanying meals. Made with simple pantry ingredients and cooked on the stovetop in a skillet, this flatbread requires minimal effort and is ready in less than 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 flatbreads
- Category: Bread
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all unbleached purpose flour, plus additional for dusting
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
Wet Ingredients
- 3 tablespoons olive oil or vegetable oil
- 1 cup ice water
For Cooking
- 2 – 3 tablespoons oil for cooking
Optional Topping
- ¼ to ⅓ cup olive oil or melted butter
- 1 teaspoon garlic powder
- Pinch of salt
- About 2 teaspoons chopped parsley
Instructions
- Combine dry ingredients: In a large mixing bowl, stir together the flour, baking powder, and salt until well mixed.
- Add wet ingredients and form dough: Pour in the ice water and 3 tablespoons of oil. Stir with a wooden spoon or sturdy spatula until the dough comes together. It should be soft and moist but not sticky; adjust with extra flour or water if needed.
- Rest the dough: Cover the bowl with plastic wrap and let the dough rest for 10 minutes to allow the flour to hydrate and the dough to relax.
- Prepare dough for shaping: Flour your work surface and turn the dough out onto it. Flatten it slightly with your hands or rolling pin.
- Divide dough: Cut the dough into 10 to 12 equal pieces, each about the size of a large egg (1.5 to 2 ounces). Roll each piece into a ball to help with shaping.
- Roll out flatbread: Take one dough ball and roll it into a ¼ inch thick round disc, or flatten it using your palm if preferred.
- Heat skillet and cook flatbread: Warm a cast iron or heavy-bottomed skillet over medium heat and add about 1 tablespoon of oil. Cook the flatbread for 2-3 minutes on one side until golden brown.
- Flip and cook other side: Turn the flatbread and cook for another 2 minutes or until the second side is also golden and cooked through.
- Repeat cooking: Remove cooked flatbread to a cooling rack and continue cooking the remaining pieces in batches, adding more oil as needed.
- Add optional topping: Mix olive oil or melted butter with garlic powder and salt. After cooking each flatbread, brush this mixture over the warm bread and sprinkle with chopped parsley before serving.
Notes
- This flatbread contains no yeast, which creates a quicker preparation and a slightly different texture than traditional yeasted bread.
- Use a well-heated cast iron skillet for best results, ensuring even browning and cooking of the flatbreads.
- Adjust thickness of the flatbread by rolling thinner or thicker to suit your preference.
- If flatbread dough is sticky, dust with additional flour sparingly to avoid dryness.
- Optional toppings like garlic butter and parsley add extra flavor but can be omitted for a plain flatbread.
- These flatbreads are best served warm but can be stored wrapped and reheated gently in a skillet or oven.
