Description
This Easy Flatbread Recipe is soft, golden, and ready in just 25 minutes—no yeast required. Made with simple pantry staples, these skillet flatbreads are perfect for wraps, dipping, pizzas, or serving alongside your favorite soups and curries.
Ingredients
3 cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder
1 ½ teaspoons salt
3 tablespoons olive oil (or vegetable oil)
1 cup ice water
2–3 tablespoons oil for cooking
Optional Garlic Butter Topping:
¼ to ⅓ cup olive oil or melted butter
1 teaspoon garlic powder
Pinch of salt
2 teaspoons chopped parsley
Instructions
In a large mixing bowl, combine the flour, baking powder, and salt. Stir well.
Add the olive oil and ice water. Stir with a wooden spoon until the dough comes together. The dough should be soft and moist but not sticky. Adjust with small amounts of flour or water if needed.
Cover and let the dough rest for 10 minutes.
Lightly flour your work surface. Divide the dough into 10 equal pieces. Roll each piece into a ball.
Flatten each ball using a rolling pin until about ¼ inch thick.
Heat a cast iron or heavy-bottom skillet over medium heat. Add about 1 tablespoon oil.
Cook flatbread in batches for 2–3 minutes per side, until golden brown.
Remove and place on a cooling rack.
Optional: Brush warm flatbread with garlic butter mixture and sprinkle with parsley before serving.
Notes
Cook over medium heat to prevent over-browning.
Thinner flatbread yields a crispier texture.
If dough is too dry, add water ¼ teaspoon at a time.
If sticky, add flour 1 teaspoon at a time.
Flatbread freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 0.5 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg