How to Make Flatbread without Yeast

Flatbread Ingredients

Flour: Regular all-purpose flour works perfectly for this recipe. You could also substitute half of the flour with whole wheat flour.

Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Baking Powder: The baking powder in this recipe helps to give the flatbread it's signature bubbles.

Milk: For a dairy-free version substitute dairy-free milk or just plain water.

Olive Oil: Just a little bit of fat helps keep this flatbread moist and pliable.

Substitutions and Variations

This homemade flatbread recipe is great on its own but feel free to add additional herbs and spices for even more flavor.

• Garlic Herb Add finely chopped garlic cloves to the dough, then sprinkle with your favorite fresh herbs after cooking.
• Onion Herb: Add ¼ cup finely minced onion to the dough along with 1 tablespoon of fresh or 1 teaspoon of dried herbs.
• Garlic Sesame: Sauté 2 chopped garlic cloves and 2 tablespoons of sesame seeds in the olive oil before mixing the dough.
• Cinnamon and Sugar: Spread cooked flatbread with butter and sprinkle with cinnamon and sugar.

Make this flatbread dairy-free by substituting water or non-dairy milk for the milk. Without the additional protein from the milk, the dough will be a bit softer and the flatbread won't have as much flavor.

Serving Suggestions

I love serving flatbread alongside a variety of dips like this Spinach Pesto, this Maple Bacon Onion Jam, some hummus, or olive oil mixed with fresh herbs and garlic.

It also makes a great side dish for soups like this Homemade Roasted Tomato Soup, this One-Pot Beef Stew, or this Roasted Cauliflower Soup.

Breakfast Wraps: Fill your wrap with scrambled eggs, sauteed potatoes, cheese, and your favorite breakfast meat.

Flatbread Wrap: Fill flatbread with your favorite wrap fillings; salad, cheese, hummus, meat, pickled vegetables, etc. Try filling it with these Greek chicken kebobs.

Flatbread Quesadilla: On one side of the flatbread layer cheese and your favorite Mexican fillings. Fold the flatbread in half and heat in a nonstick skillet until it is golden brown and the cheese has melted. Flip the quesadilla and cook for an additional minute. 

Make-Ahead, Storage, and Freezing Instructions

Room Temperature: Flatbread can be stored in a sealed bag or container at room temperature for up to five days.

Refrigerator: It can also be stored in the refrigerator for up to two weeks.

To freeze uncooked flatbread dough: After kneading the dough, divide it into six even portions, wrap each portion in plastic wrap, place each plastic-wrapped portion in a zip-top freezer bag, and label it with the contents and date. Flatbread dough can be frozen for up to one month.

The next time you want flatbread, remove however many portions you need from the freezer. Allow the dough to thaw on the counter (for 1-2 hours) and then follow the cooking instructions in the recipe card below.

To freeze cooked flatbread: After cooking the flatbread, place it in a zip-top freezer bag, and labeled it with the contents and date. Flatbread can be frozen for up to three months.

To reheat: Flatbread can be re-heated in a few different ways. You can bake it in a 350°F (180°C) oven, heat it in a skillet over medium-high heat or directly on top of a gas stovetop, or in the microwave.