Did you ever think we’d live in a world where a yeast shortage would exist? I can’t say I'd ever thought about there not being enough yeast to go around, yet here we are. It seems like everyone is taking up bread baking as a social-distancing pastime.
I actually have two packets of instant yeast in my kitchen (from before this all happened) that I am saving for some reason. I don’t know when I’ll finally use that yeast, but I know that time hasn’t arrived yet. Mostly because I wanted to create an easy skillet flatbread recipe that doesn’t use yeast, since so many of you can’t source it.
Just because you can’t find yeast does not mean you have to be left out of the self-quarantine bread making game! If you have flour, baking powder, salt, and olive oil, you can make these easy skillet flatbreads in less than 30 minutes.
I’ve made them with non-dairy milk (oat milk, specifically) and water and both batches turned out delicious. I do think the non-dairy milk makes the flatbread a little bit softer and chewier, but water is definitely okay to use if that’s all you have.
I set out to make an easy skillet flatbread recipe that could be used for a bunch of different applications. I’ve used this flatbread as a personal pizza crust and for dipping in soup and chili. I think it would also be a fantastic pairing with Indian food. Slice these flatbreads into triangles and serve with hummus for a movie snack! Eat one by itself for no reason at all! They’re pillowy soft and best enjoyed fresh and warm, straight from the skillet.
Our favorite recipes to pair with flatbread
You can make a double or triple batch of these flatbreads and stash them in the freezer for a rainy day. Just reheat them in a warm skillet on the stovetop or pop them in the oven for a couple of minutes and enjoy. This is a recipe I hope you’ll come back to again and again for all of your flatbread needs. It’s so simple and the results are unbelievably delicious!
Easy Skillet Flatbread Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 flatbreads 1x
- Category: side
- Method: stovetop
- Diet: Vegan
Description
This Easy Skillet Flatbread Recipe is so delicious and versatile. No yeast needed! Perfect as a pizza crust, hummus dipper, and for enjoying with soup.
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup unsweetened non-dairy milk or water
Instructions
- Whisk the flour, baking powder, and salt together in a large mixing bowl.
- Whisk the olive oil and non-dairy milk or water together in a small bowl.
- Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to form it into a soft ball. If the dough is too sticky, add a bit more flour (I added another tablespoon). If it’s crumbling and not holding together, add another teaspoon of water.
- Place the dough in the bowl and cover with a kitchen towel. Let it rest for 10 minutes.
- Divide the dough into four equal pieces and roll into balls. Use a rolling pin or the palm of your hand to flatten each ball into 6-inch diameter rounds, about ¼-inch thick.
- Pour a teaspoon of olive oil into a skillet and warm over medium low heat. Working one at a time, cook the flatbreads for 3 to 4 minutes on each side, until golden brown, adding more olive oil to the pan as needed.
- Enjoy the flatbreads warm or cool them to room temperature and store in the fridge or freezer.
Notes
Store leftover flatbreads in the freezer for several months or in the fridge for up to a week.
Nutrition info was created using Oatly oat milk.
Nutrition
- Serving Size: 1 flatbread
- Calories: 249
- Sugar: 1 g
- Sodium: 598.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 1.6 g
- Protein: 5.2 g
- Cholesterol: 0 mg
Keywords: easy flatbread, easy skillet flatbread
HILARY M MCKIE
These have now become a staple in our house! So easy and fluffy and with a vegan daughter they really please us all.
Brittney
Absolutely amazing. I used vegan butter with herds to brush the finish product. Definitely a keeper. Thank you
Shonte
Idk why but first time i made this it was alittle salty and im not sure had a strange aftertaste so i re did it and used slightly less salt, used half olive oil and half vegan butter and BOOM . Delicious
VICTORIA FREEMAN
I saw this recipe and thought that I would try it. Will tag you once it's complete
JamrockAngie
Yasssss just what I needed
Lisa O
WOW! This was SO good! I made it with whole wheat pastry flour, as my husband avoids all white flour. It was beyond easy and super yummy. Great, quick accompanyiment to soup! Thanks for sharing!
Charmaine
Can you use sell rise flour to ?
Sisi
Um... Yeah, this bread is easy and delicious, but olive oil is not very good for cooking, because it burns, better would be grapeseed oil for example.
Christine
This was incredible! I made this today. I used avocado oil instead of olive oil because I didn't have any olive oil, and it was just delicious. I'll make this more often from now on 🙂
Making little pizzas with these is a great idea!
Bri
Super easy to make and the best bread I’ve made so far! I used unsweetened almond milk and it came out great. I used the bread for wraps my first batch, and plan to make a new batch for mini pizzas and dipping bread for my soups.
Kaye
Love! It's so easy, and customizable. I do half of the oil with sesame oil and and green onions and its so delicious. Would love to try with cinnamon and make it a sweet bread.
Tabi
I kind of messed up and didn’t mix the dry before putting into the wet do you think that’s okay or should I redo?
fooddoz.com
It is a nice recipe. Thx
http://www.fooddoz.com
Julia
Oh my goodness this is the best bread ever! I have added raw pumpkin seeds into my dough, and then pan cooked the dough, and it was so yummy. The roasted pumpkin seeds gave such an amazing flavour.
I have a question can you freeze this flat bread to eat later, or can you freeze the dough for later?
Mary
My go-to flatbread recipe! Sometimes I add a tablespoon of za’atar into the mix. So delicious, easy and a real crowd pleaser! Thank you!
Frances
Have you got a conversation to measurements? Either grams or lb. Thanks!
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Annika
First ever homemade flatbread and wow. It's perfect. Light, fluffy, perfectly salted, and crispy on the outside. I used almond milk for this, and it came out super delicious. Thank you for this insanely simple recipe!
Shona
Can this recipe be done with whole wheat flour?
Valentina
Would it be possible to do this recipe with gluten-free flour?
Jess
Hi, would bi-carb work?
Samantha
This recipe is incredible! Reminds me of the coating on a pigs in a blanket and I am here for it!!!
Katie Koteen
So glad you like it! And love the additions of coriander and garlic.
jenn
My first attempt at flatbread ever, love the easiness. I added garlic powder and dried coriander and made a side dish for our Saturday night Indian food. It went down very well and is a keeper.
John Lee Hawkins
Seriously! The perfect quick flatbread recipe for all sorts of pairings! Thank you sooo much for sharing!! <3
Natacha Perera
This recipe is fantastic!! The easiest bread ever an so fluffy, delicious, thank tou so much for sharing.
Kimberly J Acevedo
I love this simple recipe. Doing a vegan diet and so happy to have found this recipe.