Description
Listen, there’s something magical about making bread from scratch, but let’s be real — most of us don’t have time for all that rising and waiting around. Enter: this ridiculously easy flatbread that’s ready in like 30 minutes and requires zero yeast, zero rising time, and zero stress. We’re talking soft, pillowy, slightly charred perfection that’s basically edible heaven. It’s the kind of bread that makes you feel like a kitchen wizard even though it’s honestly foolproof. Whether you’re scooping up curry, making wraps, or just eating it warm with butter (no judgment), this flatbread is about to become your new obsession.
Ingredients
The Dough (It’s Almost Too Easy):
- 2 cups all-purpose flour, plus extra for dusting
- 1 tsp salt
- 3/4 cup warm water
- 3 tbsp olive oil (or melted butter if you’re feeling fancy)
Optional Flavor Boosters:
- 1 tsp garlic powder
- 1 tsp dried herbs (oregano, rosemary, or thyme)
- 1/2 tsp black pepper
- Pinch of sugar (helps with browning)
For Cooking:
- A little oil or butter for the pan
- Extra flour for dusting
Instructions
In a large bowl, whisk together flour and salt (plus any optional seasonings).
Make a well in the center and pour in warm water and olive oil.
Stir with a fork until it starts coming together, then get your hands in there and knead it into a soft dough. About 2-3 minutes of kneading should do it.
Cover the dough with a damp towel and let it chill for 10-15 minutes. This isn’t rising time — we’re just letting the flour hydrate and the gluten relax so it’s easier to roll.
Divide the dough into 8 equal pieces (or 6 if you want them bigger).
Roll each piece into a ball, then cover with the damp towel while you work.
On a floured surface, roll each ball into a thin circle, about 6-8 inches across. Don’t stress about perfect circles — rustic is the vibe here.
Keep them dusted with flour so they don’t stick.
Heat a large skillet or cast iron pan over medium-high heat. You want it hot but not smoking.
Add just a tiny bit of oil or butter — we’re not deep frying here.
Cook each flatbread for 1-2 minutes per side until you get those gorgeous golden brown spots and it puffs up slightly.
They should be soft and pliable, not crispy. If they’re getting too dark too fast, turn down the heat.
Stack them on a plate and cover with a clean towel to keep them soft and warm.
Notes
Warm with butter and a sprinkle of salt — simple perfection.
Use them as wraps for grilled chicken, veggies, or your favorite protein.
Perfect for scooping up hummus, tzatziki, or any dip really.
Make flatbread pizzas by adding sauce, cheese, and toppings, then broiling for a few minutes.
Tear them up and use as naan with curry or stew.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~140 kcal
- Fat: ~3g
- Carbohydrates: ~24g
- Protein: ~4g