Easy Homemade Flatbread (No Yeast, No Fuss)

Some days call for the kind of bread that doesn’t require waiting. This flatbread is ready in under 30 minutes, made with just a few pantry staples, and comes together in one bowl. No yeast, no rising time—just mix, roll, cook, eat.

It’s soft, a little chewy, and perfect for scooping up dips, wrapping around grilled vegetables, or pairing with something like a smoky aubergine salad.

Ingredients:

• 2 cups (250g) all-purpose flour

• ¾ cup (180ml) warm water (or milk)

• 1 tbsp olive oil

• ½ tsp salt

• 1 tbsp baking powder

Instructions:

• Mix the dough: In a bowl, combine the flour, salt, and baking powder. Add warm milk (or water) and olive oil, mix until it comes together. Knead for a couple of minutes until smooth. If it’s too sticky, add a bit more flour; if too dry, a splash more water.

• Rest (optional but helpful): Let the dough rest for 10–15 minutes, covered. This makes it easier to roll out.

• Divide & roll: Cut the dough into 6–8 pieces. Roll each into a ball, then flatten with a rolling pin or your hands until thin (a mm thick).

• Cook: Heat a dry skillet (non-stick or cast iron) over medium-high heat. Cook each flatbread for about 1–2 minutes per side until puffed and golden in spots.

• Serve warm: Wrap them in a clean towel to keep soft. Best eaten fresh, but they reheat nicely in a hot pan.