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Easiest Flat Bread Recipe Ever! (Without Yeast)

Updated on August 7, 2012


3.1 stars from 258 ratings of Flatbread (Without Yeast)
Rolling out the dough..
Rolling out the dough..
Stacked on a plate and ready to cook!
Stacked on a plate and ready to cook!

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Serves 3-6


  • 2 cups unbleached flour
  • 3/4 cup water
  • 1/2 teaspoon sea salt
  • olive oil
  1. Into a mixing bowl, add the flour, water and salt. Mix until the dough is flaky and pretty dry to the touch. You do want it to stick together, just not too moist.
  2. Flour a flat surface and knead the dough for a minute or so. Roll the dough into a 6 inch log and cut into 6 1-inch segments. Flour a rolling pin and roll out the dough until it's as thick or thin as you like it. I prefer it extra thin, due to the crunch factor.
  3. Heat a skillet and coat the bottom with olive oil. I keep the heat at medium or a little above. If the heat is too high, the bread will start to burn before it's fully cooked in the center.
  4. Each side of the bread should take a little over a minute to cook. When the edges have hardened and the exposed doughy side starts to bubble, flip it. The bread should be bubbly, golden brown and it should definitely make your mouth water.
  5. I stack the flatbread on a plate and season each of them with additional sea salt and fresh cracked black pepper.
  6. Eat and enjoy! Try to share.


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    • Just_Rodney profile image

      Rodney Fagan 

      3 years ago from Johannesberg South Africa, The Gold Mine City

      First of all, thanks to Wanita, Caroline and Byba for your comments.

      Firstly, I have not tried to do a gluten free type of flat bread, however if you use chickpea flour you would have a glutin free flarbread. All that may be needed is a bit of fiddling around with water "flour" mixture and the cooking times. It does and will work out, as I do know some friends that use it.

      Thanks Caroline I do try.

      Byba, I appreaciate your comment and will have a look at those links.

    • profile image


      3 years ago

      Ai Wei, you are first time to my blog right, Thanks for dropping by, I have added you in my blog list, will erlxope your blog later.Yes, the bread is rather soft and nice, you could use the link attached to Hsling's recipe to try out her good recipe.

    • profile image


      3 years ago

      Your's is the inietllgent approach to this issue.

    • profile image


      4 years ago

      Can you make this flat bread glutin free somehow

    • Just_Rodney profile image

      Rodney Fagan 

      4 years ago from Johannesberg South Africa, The Gold Mine City

      The thing about flat breads are the various ways you can add spices, herbs, infused oils to your basic mixture.

      Often very often my lunch consists of a form of flat bread of one form or the other.

    • profile image

      Nadja A Croft 

      4 years ago

      I absolutely LOVE this flatbread recipe! The first time I made it, I literally just died at the first taste and could not STOP! It was amazing that such a simple, simple recipe could produce such a delicious product! I have made it many times since!

    • profile image


      4 years ago

      I love this site!

    • Just_Rodney profile image

      Rodney Fagan 

      5 years ago from Johannesberg South Africa, The Gold Mine City

      Great hub, I have been looking at various recipes for yeast free types of flatbreads.

      The basic ingredients all seem to be the same, only variations that have creeped in is the proportions, which control the number of servings.

      Many years ago I hand pubIshed a "Naturopathic Cook Book", in there I had the recipe for Chinese Pancakes, which are served with, stirfried vegetables or plain pickled vegies, this depended on regional differences.

    • profile image


      5 years ago

      Did you steal this recipe from or did they steal it from you? : ) Looks like they posted the original recipe since they also include nutrition information.

    • profile image


      6 years ago

      Fantastic! I like to call it the poor man's naan :DD!

    • profile image


      6 years ago

      Making them into Rosemary and Italian herb potassium was a good move. ^_^

    • Viqe Newman profile imageAUTHOR

      Viqe Newman 

      6 years ago from Poasttown, Ohio

      I'm so flattered! Glad you both enjoyed it. Adding dill sounds delicious! =D

    • profile image


      6 years ago

      Just made this for dinner! Very good and very easy; my husband was so impressed by the simplicity of it and he loved the taste (I took your suggestion with the added S&P at the end, and I added dill). Thank you!

    • daisynicolas profile image


      6 years ago from Alaska

      Wow easy! Clear direct how-to on an easy exotic breakfast treat.


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