Homemade Flatbread
Soft, pillowy unleavened flatbread made in 27 minutes without yeast. Perfect for wraps, dips, or pairing with meals. Tender and customizable with control over ingredients.
Print
Pin
Servings: 4 servings
Calories: 120kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup olive oil
- 3/4 cup water
Instructions
- In a large bowl, whisk flour, baking powder, and salt.
- Add olive oil and mix with a fork until crumbs form.
- Gradually stir in water until dough comes together.
- Knead dough on a floured surface for 2-3 minutes.
- Rest dough for 10 minutes.
- Divide into 6 portions and roll each into thin rounds (1/8-1/4 inch thick).
- Heat a skillet over medium-high heat (no oil). Cook each round for 2-3 minutes per side until puffed and golden.
Notes
For best results, keep rolled-out discs in the refrigerator (covered) for up to 24 hours.
Adjust water slightly based on humidity/flour type.
Store leftovers in airtight container at room temperature for 2 days or freeze for up to 3 months.
Adjust water slightly based on humidity/flour type.
Store leftovers in airtight container at room temperature for 2 days or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 120kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 80mg | Fiber: 1g