• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
  • Our Cookbook
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Frugal Vegan Cookbook
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Appetizers

    Easy Skillet Flatbread Recipe

    Oct 3, 2023 · by Kate Kasbee · Modified: Aug 6, 2024

    This post may contain affiliate links.

    Jump to Recipe· 4.8 from 21 reviews

    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 this easy vegan flatbread recipe in less than 30 minutes.

    Easy Skillet Flatbread. this recipe

    I’ve made the flatbread dough 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. 

    Easy Skillet Flatbread

    I set out to make an easy skillet flatbread recipe that could be used for a bunch of different applications. Here are a few ideas:

    • Wrap or Sandwich: Use vegan flatbread as a wrap or sandwich bread. Fill it with your favorite veggies, plant-based proteins (like tofu, tempeh, or seitan), and vegan condiments for a quick and portable meal.
    • Pizza Crust: Make mini vegan pizzas by using flatbread as a crust. Top it with tomato sauce, vegan cheese, and a variety of toppings like mushrooms, bell peppers, olives, and onions.
    • Dipping Bread: Cut vegan flatbread into strips or triangles, bake them until crispy, and use them for dipping into hummus, guacamole, salsa, or your favorite vegan dip.
    • Quesadillas: Make vegan quesadillas by adding vegan cheese, veggies, and optionally plant-based protein between two flatbreads. Cook them in a pan until the cheese melts and the flatbread is crispy.
    • Taco Shells: Fold or shape flatbread into taco shells, then fill them with your favorite vegan taco fillings like seasoned beans, lettuce, tomatoes, and vegan sour cream.
    • Roll-Ups: Create roll-ups by spreading vegan cream cheese, pesto, or other spreads on flatbread, then add sliced veggies, greens, and any other fillings you desire. Roll it up and slice into bite-sized pieces.
    • Flatbread Chips: Cut flatbread into chip-sized pieces, season them with herbs and spices, and bake until crispy for a tasty snack.
    • Wraps and Burritos: Make vegan wraps or burritos using flatbreads. Fill them with rice, beans, veggies, and your favorite sauces.
    • Sides for Soups and Stews: Serve vegan flatbread as a side with soups, stews, or curries. It can be a great alternative to traditional bread or rolls.
    • Sweet Dessert: Use flatbread as a base for sweet desserts. Spread vegan chocolate spread, fruit preserves, or nut butter on flatbread, then add sliced fruits like bananas or strawberries and fold it in half.
    • Breakfast Flatbreads: Create breakfast flatbreads by adding vegan scrambled eggs, avocado, salsa, and vegan cheese for a hearty morning meal.
    • Vegan Gyros or Shawarma: Use flatbread to make vegan gyros or shawarma wraps by filling it with seasoned plant-based proteins, sliced tomatoes, cucumbers, onions, and vegan tzatziki sauce.
    • Vegan naan bread option: Pair with Indian food as a vegan naan bread option
    • Herbed flatbread: Add your favorite fresh herbs to the dough, just before cooking.
    • A simple snack: Serve with a drizzle of olive oil and balsamic glaze.

    This homemade flatbread is pillowy soft and best enjoyed fresh and warm, straight from the skillet.

    You can make a double or triple batch of this easy flatbread recipe 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!

    How to make this skillet flatbread

    Easy Skillet Flatbread ingredients: flour, baking powder, olive oil, salt, and non-dairy milk (or water).
    Gather your ingredients: flour, baking powder, olive oil, salt, and non-dairy milk (or water).

    This flatbread comes together quickly, so start by gathering all of your ingredients: flour, baking powder, olive oil, salt, and non-dairy milk (or water).

    Whisk the dry ingredients together in a large bowl. 

    ​Then whisk you wet ingredients together in a separate bowl. 

    You'll then add the wet ingredients to the dry. Start by mixing with a wooden spoon or spatula and then use your hands when it gets too thick to use the spoon. 

    Flatbread dough rolled out into circles.
    Flatbread dough is smooth and easy to roll out into circles.

    You don't want the dough to be too sticky wet or dry and crumbly. It should be smooth and easy to work with. Once you have the consistency correct, cover the dough and let the dough rise for 10 minutes. 

    It's all downhill from here! Dive your dough into 4 equal sized balls. Roll each dough ball out on a floured surface into something loosely resembling a circle. 

    Perfectly cooked flatbread in the skillet.
    Perfectly cooked flatbread in the skillet.

    Heat a little olive oil in a cast-iron skillet and cook your flatbreads for about 3-4 minutes on each side. You'll see them start to get nicely browned and large bubbles form. 

    Easy Skillet Flatbread FAQs

    Can I freeze these flatbreads?

    Yes! Just let your cooked flatbread cool completely (perhaps on a baking tray or cooling rack), before transferring them to an airtight container for freezing. I like to put a small piece of parchment paper between each one to make sure they don't stick together. 

    ​I don't have oatmilk, what can I use instead?

    Water works just fine, but any non-dairy milk would be a good substitute for oatmilk. 

    Can I double this recipe?

    Yes! You can definitely make a large batch and we recommend it! This recipe easily doubles or even triples. In the recipe card below, you'll find options for 2x and 3x versions of this recipe. 

    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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Easy Skillet Flatbread Recipe

    Easy Skillet Flatbread Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 21 reviews
    • Author: Kate Kasbee
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 minutes
    • Yield: 4 flatbreads 1x
    • Category: side
    • Method: stovetop
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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

    Units Scale
    • 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

    1. Whisk the flour, baking powder, and salt together in a large mixing bowl.
    2. Whisk the olive oil and non-dairy milk or water together in a small bowl.
    3. 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.
    4. Place the dough in the bowl and cover with a kitchen towel. Let it rest for 10 minutes.
    5. 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.
    6. 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. 
    7. Enjoy the flatbreads warm or cool them to room temperature and store in the fridge or freezer.

    Equipment

    cast iron skillet

    cast iron skillet

    Buy Now →
    mixing bowl set in stainless steel.

    mixing bowls

    Buy Now →

    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

    Our favorite recipes to pair with skillet flatbread:

    grilled mango and avocado flatbread

    Grilled Mango and Avocado Flatbread

    Spring Flatbread with Asparagus, Peas, and Herbs

    Spring Flatbread with Asparagus, Peas, and Herbs

    thai pizza

    Vegan Thai Chickpea Pizza

    Roasted Kabocha Squash Soup

    Roasted Kabocha Squash Soup

    Spicy Peanut Soup with Coconut and Kale

    Spicy Peanut Soup with Coconut and Kale

    Spicy Curry Hummus

    Spicy Curry Hummus (Instant Pot)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sadie Holmes

      June 03, 2025 at 3:56 pm

      This is a good base recipe but too salty!! Would recommend cutting to 1/2 tsp or less. Made as a side for veggie curry.

      Reply
    2. Jeh

      January 09, 2025 at 6:37 pm

      Hi. I'm glad to have found your site. This bread looks good and easy. Hope to try it soon.

      In reading the page, I found some typos that you might want to correct:
      Then whisk you wet ingredients together in a separate bowl.
      It's all downhill from here! Dive your dough into 4 equal sized balls.

      Thanks again.

      Reply
    3. Sarah

      January 08, 2025 at 7:39 pm

      Sorry if this is a silly question but I am very new to this and still learning about the flours. I am doing a no gluten and no dairy diet, but I wasn't sure what the All Purpose flour is? In New Zealand ours is made from wheat...but do you know of a substitute flour I could make these with that is gluten free? I don't think I'm supposed to have oats, corn or rice either...so I've mostly used Arrowroot, Almond, Coconut or Tapioca.

      Reply
      • Katie Koteen

        January 23, 2025 at 3:05 pm

        Sorry Sarah! I haven't tried it with any GF flours. If you find one that works with this recipe, let us know. 🙂

        Reply
    4. Victoria

      June 19, 2024 at 10:48 am

      I was looking for a good eggless flatbread recipe. I made this with dark rye flour, decreased the salt to 1/4 tsp. and added rosemary. Obviously very versatile! Thank you.

      Reply
      • Katie Koteen

        August 19, 2024 at 6:38 pm

        Love the addition of rye flour and rosemary!

        Reply
    5. Justyna

      May 22, 2024 at 8:55 pm

      i tried it with semolina italian flour and i added half a cup extra of water (since it was crumbling) and then i cooked it 4 minutes on each side on a pan on the burner however it didn't seem quite cooked inside - too soft/watery still. I do not know what I did wrong. Help is appreciated.

      Reply
      • Katie Koteen

        August 19, 2024 at 6:41 pm

        My best guess is that it's the flour. Semolina flour tends to be coarser and has more protein than American all-purpose flour.

        Reply
    6. Emberly

      January 07, 2024 at 11:39 am

      Easy to make, and delish. I added 1 tbsp flaxseed, Italian seasoning and parsley. Very tasty. I need to perfect my cooking but I really like this recipe.

      Reply
    7. Bre

      November 19, 2023 at 4:10 pm

      Can I put shredded cheese in the recipe and how much do you recommend?

      Reply
      • Katie Koteen

        August 19, 2024 at 6:48 pm

        I haven't tried it, but let us know how it goes!

        Reply
    8. Jude

      November 15, 2023 at 2:23 pm

      What a find, thank you! I hated all the plastic that came with store bought bread. I used GF flour and it’s pretty great! Not as fluffy as regular flour but still tasty!

      Reply
    9. HILARY M MCKIE

      September 19, 2023 at 8:55 am

      These have now become a staple in our house! So easy and fluffy and with a vegan daughter they really please us all.

      Reply
    10. Brittney

      September 02, 2023 at 8:34 pm

      Absolutely amazing. I used vegan butter with herds to brush the finish product. Definitely a keeper. Thank you

      Reply
    11. Shonte

      July 15, 2023 at 11:52 am

      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

      Reply
    12. VICTORIA FREEMAN

      June 13, 2023 at 9:12 am

      I saw this recipe and thought that I would try it. Will tag you once it's complete

      Reply
    13. JamrockAngie

      April 05, 2023 at 10:42 am

      Yasssss just what I needed

      Reply
    14. Lisa O

      March 15, 2023 at 6:47 pm

      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!

      Reply
    15. Charmaine

      February 12, 2023 at 2:58 pm

      Can you use sell rise flour to ?

      Reply
    16. Sisi

      February 11, 2023 at 7:16 pm

      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.

      Reply
      • Cristina

        February 01, 2025 at 5:29 am

        Well this came out as hard tack lol. Elven bread anyone?! 🙂 Having said that, it may be "user error" rather than the recipe's fault, and it was actually really tasty combined with some sandwich-filler style topping. Anyway, I just fried one and left the remaining 3 chunks of of dough (rolled out) in the fridge so will experiment with cooking temperatures etc and hopefully get a softer result next time!

        Reply
    17. Christine

      November 27, 2022 at 12:56 pm

      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!

      Reply
    18. Bri

      September 30, 2022 at 6:18 pm

      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.

      Reply
    19. Kaye

      September 16, 2022 at 2:41 pm

      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.

      Reply
    20. Tabi

      August 30, 2022 at 5:53 am

      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?

      Reply
    21. fooddoz.com

      July 30, 2022 at 3:23 am

      It is a nice recipe. Thx
      http://www.fooddoz.com

      Reply
    22. Julia

      June 27, 2022 at 8:14 am

      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?

      Reply
    23. Mary

      May 23, 2022 at 4:17 pm

      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!

      Reply
    24. Frances

      January 16, 2022 at 12:48 pm

      Have you got a conversation to measurements? Either grams or lb. Thanks!

      Reply
    25. adbackpage Team

      December 23, 2021 at 10:01 pm

      Your writing is very good.I like it a lot. please vist this post (AdBackpage) thank you dear

      Reply
    26. Annika

      October 20, 2021 at 11:37 am

      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!

      Reply
    27. Shona

      September 15, 2021 at 2:44 pm

      Can this recipe be done with whole wheat flour?

      Reply
    28. Valentina

      June 05, 2021 at 1:41 pm

      Would it be possible to do this recipe with gluten-free flour?

      Reply
    29. Jess

      May 21, 2021 at 7:21 pm

      Hi, would bi-carb work?

      Reply
    30. Samantha

      December 14, 2020 at 2:41 pm

      This recipe is incredible! Reminds me of the coating on a pigs in a blanket and I am here for it!!!

      Reply
    31. jenn

      November 21, 2020 at 11:46 am

      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.

      Reply
      • Katie Koteen

        November 21, 2020 at 2:28 pm

        So glad you like it! And love the additions of coriander and garlic.

        Reply
    32. John Lee Hawkins

      November 10, 2020 at 12:13 pm

      Seriously! The perfect quick flatbread recipe for all sorts of pairings! Thank you sooo much for sharing!! <3

      Reply
    33. Natacha Perera

      September 29, 2020 at 8:12 am

      This recipe is fantastic!! The easiest bread ever an so fluffy, delicious, thank tou so much for sharing.

      Reply
    34. Kimberly J Acevedo

      July 09, 2020 at 8:23 pm

      I love this simple recipe. Doing a vegan diet and so happy to have found this recipe.

      Reply

    Primary Sidebar

    Our Cookbooks

    cookbook

    IndieBound / Powells / Amazon

    cookbook

    IndieBound / Barnes and Noble / Powells / Amazon

    About Well Vegan

    katie and kate

    Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Our Favorite Recipes

    vegan thanksgiving recipes

    Almond & Maple Pumpkin Bread

    Sweet Potato, Fig, and Rosemary Stuffing.

    Sweet Potato, Fig, and Rosemary Stuffing

    chocolate chip cookies

    The New York Times’ Vegan Chocolate Chip Cookies

    stuffed acorn squash

    Vegan Sausage & Apple Stuffed Acorn Squash

    instant pot risotto

    Instant Pot Risotto with Butternut Squash and Sage

    creamy pumpkin soup

    Our 10 Favorite Vegan Pumpkin Recipes

    More Recipes

    Footer


    Recipes

    • All Recipes
    • Breakfast Recipes
    • Budget Recipes
    • Desserts Recipes
    • Dinner Recipes
    • Easy Recipes
    • Vegan + GF Recipes
    • Pasta Recipes
    • Smoothie Recipes
    • Recipe Roundups

    More

    • About
    • The Frugal Vegan Cookbook
    • Vegan Starter Guide
    • Vegan Batch Cooking Guide
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal