This easy no yeast flatbread is made with whole wheat flour and a handful of simple ingredients. It takes 20 minutes to make, and turns out perfect every time! Have homemade bread in no time flat!
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Making a mess in the kitchen with my boys is one of my favorite ways to spend time with them. If you like cooking with your kids, give these vegan muffins a try! They are super simple, and fun to make with the kids!
These no yeast flatbreads came to be one afternoon after the kids and I watched an educational video about pizza. After learning that pizza originated from flatbreads, we decided to make our own! These easy no yeast flatbreads are a great substitute for pizza dough. They create a super crispy crust when baked in the oven with toppings.
The recipe makes eight small flatbreads. The first time I made them they didn’t even last the day! My kids and I ate one, and my husband took down three, then had the other two for a snack later in the day!
I know a recipe has been a success when there aren’t any leftovers! If you like this vegan flatbread recipe, use it as the perfect base for this arugula and apple pizza sprinkled with vegan cheese.
💗 Why You’ll Love this Recipe
- No yeast
- No proving or kneading
- Simple and healthy ingredients
- High in fiber
- Takes minutes to make
- Versatile serving options
- Fun to make with the kids!
- Easy flatbread recipe
🥣 Ingredients and Notes
White whole wheat flour: This flour adds a nice amount of bonus fiber. If you need a gluten-free recipe, you can use spelt flour or chickpea flour. You can also use all-purpose flour if you don’t have whole grain flour or don’t want to use it.
Baking powder: Baking powder helps give these vegan flatbreads a little fluffiness.
Salt: Salt adds a touch of flavor. Add some garlic powder for additional flavor.
Warm water: Water helps activate the baking powder. You should make sure to use warm water, not scalding hot water. It should be similar to bath temperature.
Dairy-free milk: I prefer to use unsweetened almond milk with this vegan flatbread. But you can use another type of dairy-free milk.
Dairy-Free Yogurt: This is a great way to get in some extra protein without added sugars.
📋 How to Make No Yeast Flatbread
Step 1: In a food processor with the dough blade attachment, add all of the ingredients. Process until the dough forms a large ball. Alternatively, if you don’t have a food processor you can use a stand mixer with the dough hook attachment or whisk the dry ingredients together in a large bowl, then add the wet ingredients, and stir with a wooden spoon.
Step 2: Remove the dough from the food processor. Dust your work surface with a little bit of flour. Form the dough into a ball. Cut the ball of dough in half. Then cut the two halves in half, creating four equal quarters. Cut each quarter in half, creating 8 equal pieces of dough. Roll each ⅛ chunk of dough into small round balls.
Step 3: Use the palm of your hand to gently flatten the small balls of dough. Using a rolling pin, roll them out until they are thin, flat, and about 4-6 inches in diameter.
Step 4: Heat a large skillet on medium heat. Brush with olive oil if you choose, but not necessary. Place 1 or 2 flatbreads on the skillet and cook until the dough begins to bubble about 2 minutes. Flip and cook on the other side for an additional 1-2 minutes. The dough should have golden brown bubbly spots. Repeat for the remaining flatbreads.
Step 5: For the best results, place the cooked flatbreads on a plate and cover them with a dishcloth to lock in the moisture.
❓ FAQS
Most flatbreads and pita are made with white flour. Using whole wheat flour adds fiber. This bread doesn’t have added preservatives.
A pita is a flatbread with a pocket, while a flatbread doesn’t have a pocket. This is more of a flatbread than a pita since it bubbles but does not form a large pocket.
For the longest time, I never made my own flatbread, pita, or bread in general. I thought it would be too challenging. Something only a skilled baker knows how to do well. While I love to cook, I also like to keep it simple.
After researching a few recipes, I realized making your own flatbread was easier than going to the store and buying a package of something that’s likely not vegan, and full of processed ingredients.
I had everything I needed in my pantry! And with my handy food processor, I didn’t need to do any kneading.
👩🍳 Serving Suggestions
Serve warm and straight from the pan!
You can serve this vegan flatbread as an appetizer or snack with hummus.
Or use it as a pizza crust. Top with tomato sauce, your favorite toppings, and vegan mozzarella. That’s how my kids like it!
It’s also perfect to use as a wrap for a sandwich with this vegan tuna salad, falafel plate, or stuffed with veggies!
❄️ Storage
If you have leftovers allow them to cool completely, transfer to an airtight container, and store them at room temperature for up to 4 days.
When ready to enjoy, reheat in the microwave for 10 seconds covered with a moist paper towel or dishcloth, and serve warm.
💭 Expert Tips
- Use a food processor to simplify the process. If you don’t have a food processor you’ll need to combine the ingredients in a bowl mixing and then kneading until a firm ball of dough forms.
- If the dough is too dry, add a little more water. The dough should be moist.
- Use a floured surface to roll out the dough.
- Serve warm and cover with a moist paper towel or dishcloth to keep a fluffy texture before serving.
😋 More Bread Recipes!
Recipe
No Yeast Flatbread
Ingredients
- 2 cups white whole wheat flour plus more for rolling out the dough
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ tsp garlic powder
- ½ cup warm water
- ¼ cup dairy free milk
- 2 tablespoon olive oil
Instructions
- In a food processor with the dough blade attachment, add all of the ingredients. Process until dough forms a large ball.
- Remove from food processor. Dust surface with flour. Form dough into a ball. Cut the ball of dough in half. Then cut the two halves in half, creating 4 equal quarters. Cut each quarter in half, creating 8 equal pieces of dough. Roll each dough into a small ball.
- Using your fingers gently flatten the small balls of dough. Using a rolling pin, roll them out until they are thin, flat, and about 6 inches in diameter.
- Heat a skillet on medium-high. Brush with olive oil. Place 1 or 2 flatbreads on skillet and cook into dough begins to bubble, about 2 minutes. Flip and cook on the other side an additional 1-2 minutes. Dough should have golden brown bubbly spots. Repeat for the remaining flatbreads.
Video
Notes
- Use a food processor to simplify the process. If you don’t have a food processor you’ll need to combine the ingredients in a bowl mixing and then kneading until a firm ball of dough forms.
- If dough is too dry, add a little more water. Dough should be moist.
- Use a floured surface to roll out the dough.
- Serve warm and cover with a moist paper towel or dish cloth to keep a fluffy texture before serving.
Martha S.
This recipe is a winner! The dough came together so easily, and the final product was super-delicious. I am bookmarking this to use again!
Tawnie Kroll
So happy I came across this post – we have no yeast and can’t find any at the store! Thank you!
Cindy
Such a delicious recipe. I made this with my family today for lunch! We love to cook as a family and this recipe was delish!
Anita
Love how simple it is to make this at home with very minimal ingredients. Definitely a good recipe to have in these days. 🙂
Denay DeGuzman
I love that your flatbread recipe calls for simple ingredients I have here at home. My daughter and I will be making this together. We’ll be cutting it up and enjoying it with hummus.
Veena Azmanov
Looks interesting and sounds healthy and easy too. Best when anything made homemade.