Easy No Yeast Flatbread [Video]
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!
Servings: 6
Equipment
- Heavy cast iron skillet (or equivalent)
Ingredients
- 2 cups (260g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 1 teaspoon pure maple syrup or sugar
- ¾ cup (175ml) cold water
- Avocado oil for cooking (or other neutral oil)
Instructions
- Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt together until well blended.
- Make 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.
- Quickly 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.
- Roll 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.
- Cook 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.
- Keep 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.
Notes
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.
