Easy Flatbread (No Yeast)
Our soft and fluffy flatbread recipe uses baking powder instead of yeast. It takes a few minutes to make the flatbread dough and only 10 minutes for the dough to rest before cooking.
Ingredients
- 2 cupsall-purpose flour
- 1 ½ teaspoonsbaking powder
- 1 teaspoonfine sea salt
- 2 tablespoonsolive oil
- 1 teaspoonpure maple syrup or sugar
- ¾ cupcold water
- vegetable oil for cooking
Directions
Make dough
- 1
In a large bowl, whisk the flour, baking powder, and salt together until well blended.
- 2
Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
- 3
Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
Cook flatbreads
- 1
Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
- 2
Add one to two tablespoons of oil to a skillet placed 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 on each side.
- 3
Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.