Easy Garlic Flatbread Recipe (No Yeast!)

The Magic of Fresh, Warm Bread, Made Simple

I’ve recently been in a place where bread isn’t just a side dish; it’s the heart of the meal. The daily ritual of fresh, warm flatbreads served with everything has been a beautiful thing to witness, and it sparked a deep desire to recreate that simple joy in my own kitchen. The only obstacle? Time. Traditional bread requires yeast and long proofing times. That’s why I fell in love with this incredible no-yeast garlic flatbread recipe. It delivers that same soul-satisfying experience—soft, fluffy, chewy bread, hot from the skillet—in under an hour. Brushed with a sizzling garlic and herb butter, it’s pure, simple magic.

The Simple Ingredients for Perfect Flatbread

You are just a handful of pantry staples away from fresh, homemade flatbread. This recipe uses baking powder for a quick rise, eliminating the need for yeast and proofing time.

this now & bake later ❤️

Timing Breakdown

This recipe is proof that you don’t need to plan hours ahead to enjoy homemade bread.

• Preparation Time: 15 minutes mixing & kneading
• Resting Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: Approximately 50 minutes

Data Insight: By using baking powder instead of yeast, this garlic flatbread recipe is ready in under an hour. This eliminates the 1-2 hours of proofing time required for traditional yeasted breads, making this recipe over 60% faster and perfect for a weeknight.

Step-by-Step Instructions

Part 1: Making the No-Yeast Dough

Step 1: Combine and Knead the Dough

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Pour in the warm water and olive oil. Use a spatula or wooden spoon to mix until a shaggy dough begins to form. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough is smooth and elastic. Pro Tip: If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water.

Step 2: Rest the Dough

Place the smooth dough ball into a lightly oiled bowl. Cover it with a clean, damp kitchen towel and let it rest for 20 minutes. Don’t skip this step! Even without yeast, this resting period allows the gluten to relax, making the dough much easier to roll out.

Part 2: Preparing the Garlic Butter & Cooking the Flatbread

Step 3: Prepare the Fragrant Garlic Butter

While the dough is resting, prepare your garlic butter. In a small saucepan, melt the butter over low heat. Add the minced garlic, chopped parsley, salt, and pepper. Stir and let it warm through for 2-3 minutes until the garlic is fragrant, but not browned. Remove from the heat and set aside.

Step 4: Shape the Flatbreads

After the dough has rested, divide it into 4-6 equal pieces. On a lightly floured surface, use a rolling pin to roll each piece into a thin circle or oval, about 41​-inch thick.

Step 5: Cook in a Hot Skillet

Heat a large, dry skillet (cast iron works beautifully) or a griddle over medium-high heat. Once the pan is hot, place one piece of rolled-out dough onto the skillet. Cook for 2-3 minutes, until you see bubbles forming on the surface and the underside has golden-brown spots. Flip the flatbread and cook for another 2-3 minutes on the other side.

Step 6: Brush with Garlic Butter

Remove the hot flatbread from the skillet and place it on a plate. Immediately and generously brush the top with your prepared garlic butter. Repeat the cooking and brushing process with the remaining pieces of dough.

Nutritional Information

Here is an approximate nutritional breakdown per flatbread, assuming the recipe makes 6 flatbreads.

• Calories: Approx. 260 kcal
• Fat: 12g
• Carbohydrates: 33g
• Sodium: 680mg
• Protein: 5g

Disclaimer: Nutrition is estimated and can vary based on the exact size of your flatbreads.

Variations and Dietary Needs

This simple recipe is a perfect base for experimentation.

• Make it Vegan/Dairy-Free: The dough is already vegan. For the garlic butter, simply use a high-quality plant-based butter alternative or an equal amount of extra-virgin olive oil.
• Whole Wheat Version: For a nuttier flavour and more fiber, substitute up to half of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon of water.
• Herb Variations: Feel free to add other finely chopped fresh herbs to your garlic butter, such as rosemary, thyme, or cilantro.
• Cheesy Garlic Flatbread: Sprinkle some grated Parmesan or mozzarella cheese onto the flatbread right after you brush it with the hot garlic butter.

Serving Suggestions

These garlic flatbreads are the perfect accompaniment to countless meals.

• For Dipping: The ultimate vehicle for scooping up hummus, baba ghanoush, or any of your favorite dips.
• With Curries and Stews: Perfect for sopping up the delicious sauces from a rich curry, a hearty stew, or a flavourful tagine.
• As a Pizza Base: Use the cooked flatbread as a base for a quick and easy personal pizza. Just add your favorite toppings and pop it under the broiler to melt the cheese.
• Personalized Tip: I love to serve this alongside a big, fresh salad and a bowl of lentil soup. Tearing off a warm, garlicky piece of flatbread to dip into the soup is pure comfort.

Common Mistakes to Avoid

1. Skipping the Rest Time: It might be tempting to skip the 20-minute rest since there’s no yeast, but this step is crucial. It relaxes the gluten, making the dough pliable and easy to roll. Without it, your dough will constantly shrink back and be difficult to work with.
2. A Cold Skillet: Your skillet or griddle must be properly preheated over medium-high heat. A hot pan is what causes the flatbread to puff up and cook quickly, resulting in a soft, tender texture. A cooler pan will cook it slowly, leading to a dry, tough flatbread.
3. Rolling the Dough Too Thick: For soft, flexible flatbreads, aim for a thickness of about 41​-inch. If they are too thick, they risk being doughy and undercooked in the center.
4. Over-Kneading: Knead the dough only until it becomes smooth and elastic (about 5-7 minutes). Overworking the dough can develop too much gluten, making your finished flatbreads tough instead of tender.

Storing and Reheating Tips

These flatbreads are at their absolute best when served fresh and warm from the skillet.

• Storing Leftovers: Once completely cooled, store the flatbreads in a zip-top bag or airtight container at room temperature for up to 2 days.
• Reheating: To bring back their softness and warmth, you can reheat them in a dry skillet for about 30-60 seconds per side. Alternatively, wrap a stack in a slightly damp paper towel and microwave for 20-30 seconds.

The Perfect Anytime Bread

This no-yeast garlic flatbread recipe is a true kitchen hero. It’s incredibly simple, requires only basic pantry staples, and delivers soft, fluffy, and flavourful bread in under an hour. The sizzling garlic and herb butter brushed over the top makes it completely irresistible. Whether you need a quick side for dinner, a vessel for your favorite dip, or just a satisfying carb fix, this recipe is a guaranteed winner that will make you feel like a master baker.

We can’t wait for you to try this simple, satisfying recipe! Let us know how you enjoyed it and what you served it with by leaving a comment and a rating below. Be sure to subscribe for more easy, from-scratch recipes!

FAQs

Q1: Can I make this dough ahead of time?

Yes. You can prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours. Let it sit on the counter for about 30 minutes to come to room temperature before you try to roll it out.

Q2: Can I bake these flatbreads in the oven?

You can, but the texture will be different—crispier and more like a cracker or thin pizza crust. For the best results, preheat your oven and a baking stone or steel to 500∘F (260∘C). Bake each flatbread directly on the hot surface for 3-5 minutes until puffed and golden.

Q3: Why didn’t my flatbreads puff up in the pan?

The puffing comes from the high heat of the skillet hitting the moisture in the dough and the leavening from the baking powder. If your pan wasn’t hot enough, you won’t get that dramatic puff. Also, make sure your baking powder is fresh and not expired!

Q4: Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different, but still delicious.

Q5: Can I add herbs or spices directly into the dough?

Absolutely! For extra flavour throughout, you can add 1-2 teaspoons of dried herbs like oregano, thyme, or rosemary directly into the dry ingredients when mixing the dough.

Easy Garlic Flatbread (No Yeast!)

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• Author: Evelyn Marcella Rivera
• Total Time: 50 minutes
• Yield: 6 flatbreads 1x

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Description

This ultra-quick flatbread uses baking powder instead of yeast, so you can have warm, garlicky flatbreads on the table in under an hour. A simple dough rests just 20 minutes, then cooks in a hot skillet to golden perfection before being brushed with a fragrant garlic-herb butter.

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Ingredients

Units USM Scale 1x2x3x

For the Flatbread Dough:

• 2 cups All-purpose flour
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Baking powder
• 3/4 cup Warm water
• 2 Tbsp Olive oil

For the Garlic Butter:

• 1/4 cup Unsalted butter melted
• 3 cloves Garlic minced
• 1 Tbsp Fresh parsley chopped (Or 1 tsp dried parsley)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

Combine and Knead the Dough:

1. In a large bowl whisk flour, baking powder, sugar, and salt.
2. Stir in warm water and olive oil with a spatula until a rough dough forms.
3. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic, adding flour or water by the tablespoon/teaspoon as needed.

Rest the Dough:

1. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rest 20 minutes to relax the gluten.

Prepare the Garlic Butter:

1. While dough rests, melt butter in a small saucepan over low heat.
2. Stir in minced garlic, parsley, salt, and pepper; warm 2–3 minutes until fragrant (do not brown). Remove from heat.

Shape the Flatbreads:

1. Divide rested dough into 6 equal pieces.
2. On a floured surface roll each into a thin circle or oval about ⅛–¼″ thick.

Cook in a Hot Skillet:

1. Heat a dry skillet or griddle over medium-high heat.
2. Cook each flatbread 2–3 minutes per side until bubbles form and golden-brown spots appear.

Brush with Garlic Butter:

1. Immediately transfer hot flatbread to a plate and brush generously with prepared garlic butter.
2. Repeat with remaining pieces.

Serve:

1. Stack and keep warm under a kitchen towel until ready to eat.
2. Enjoy alongside soups, salads, or use for dipping.

Notes

• Speed Tip: No yeast means no long proof—this flatbread is ready in under an hour (over 60% faster than yeasted breads).

• Texture: For extra chew, substitute half the all-purpose flour with whole wheat flour.

• Flavor Variations: Add a pinch of red pepper flakes to the garlic butter for heat, or stir in fresh rosemary instead of parsley.

• Storage: Store cooled flatbreads in an airtight bag at room temperature up to 2 days; reheat in a warm skillet.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish, Snack
• Cuisine: International Recipes, Quick & Easy

Nutrition

• Calories: 260