Homemade Flatbread in Just 5 Minutes
Soft, fluffy, and brushed with garlicky olive oil — these quick and easy flatbreads are perfect for pairing with soups, curries, or grilled chicken. No yeast, no oven, just simple ingredients and amazing flavor!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 flatbreads
Ingredients
For the Flatbreads:
- 2 cups (240 g) all-purpose flour
- 2 tsp (8 g) baking powder
- ½ tsp (2.85 g) sea salt
- 2 tbsp (30 ml) extra virgin olive oil
- ⅔ cup (168 ml) water
For the Garlic Sauce:
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tbsp (3.8 g) freshly chopped parsley
- 4 cloves garlic, grated or finely minced
Step-by-Step Instructions
- Make the dough: In a large bowl, combine flour, baking powder, and salt. Add in olive oil and water, mixing with a spoon first, then knead by hand until a smooth, compact dough forms. Shape into a ball.
- Divide & shape: Sprinkle flour on your work surface. Cut the dough in half, then cut each half into 4 equal pieces (8 pieces total). Roll each piece into a ball and flatten into 1/8-inch thick flatbreads.
- Preheat the pan: Heat a large grill or non-stick skillet over medium heat.
- Cook the flatbreads: Brush one side of each flatbread with olive oil and place oil-side down in the hot pan. Brush the top side with more oil. Cook for 1–1.5 minutes per side until golden.
- Make the garlic sauce: While the first flatbread cooks, mix olive oil, parsley, and garlic in a small bowl.
- Garlic finish: Flip the flatbreads, cook for another 75 seconds, then brush generously with the garlic sauce.
- Serve hot & enjoy! Repeat for all pieces and stack them on a plate, covering with a clean towel to keep warm.
Pro Tips
- Dairy-free & vegan-friendly: This recipe is naturally vegan — no changes needed!
- Storage: Wrap cooled flatbreads in foil or store in an airtight container for up to 2 days. Reheat in a dry skillet.
- Extra flavor: Add a pinch of chili flakes or smoked paprika to the garlic sauce for a little heat.
Nutrition (Per Flatbread)
- Serving Size: 1 flatbread
- Calories: ~155
- Protein: 4 g
- Carbs: 22 g
- Fat: 5 g
- Fiber: 1 g
- Sugars: 0.5 g
(Nutrition estimated via USDA data — may vary.)
Homemade Flatbread
Soft, fluffy flatbreads brushed with garlicky olive oil, perfect for pairing with soups, curries, or grilled chicken.
Ingredients
For the Flatbreads
- 2 cups 2 cups (240 g) all-purpose flour
- 2 tsp 2 tsp (8 g) baking powder
- ½ tsp ½ tsp (2.85 g) sea salt
- 2 tbsp 2 tbsp (30 ml) extra virgin olive oil
- ⅔ cup ⅔ cup (168 ml) water
For the Garlic Sauce
- 2 tbsp 2 tbsp (30 ml) extra virgin olive oil
- 1 tbsp 1 tbsp (3.8 g) freshly chopped parsley
- 4 cloves 4 cloves garlic, grated or finely minced
Instructions
Preparation
- In a large bowl, combine flour, baking powder, and salt. Add in olive oil and water, mixing with a spoon first, then knead by hand until a smooth, compact dough forms. Shape into a ball.
- Sprinkle flour on your work surface. Cut the dough in half, then cut each half into 4 equal pieces (8 pieces total). Roll each piece into a ball and flatten into 1/8-inch thick flatbreads.
Cooking
- Heat a large grill or non-stick skillet over medium heat.
- Brush one side of each flatbread with olive oil and place oil-side down in the hot pan. Brush the top side with more oil. Cook for 1–1.5 minutes per side until golden.
- While the first flatbread cooks, mix olive oil, parsley, and garlic in a small bowl.
- Flip the flatbreads, cook for another 75 seconds, then brush generously with the garlic sauce.
- Repeat for all pieces and stack them on a plate, covering with a clean towel to keep warm.
Notes
Dairy-free & vegan-friendly: This recipe is naturally vegan — no changes needed! Wrap cooled flatbreads in foil or store in an airtight container for up to 2 days. Reheat in a dry skillet. Add a pinch of chili flakes or smoked paprika to the garlic sauce for a little heat.
Nutrition
Serving: 1gCalories: 155kcalCarbohydrates: 22gProtein: 4gFat: 5gFiber: 1gSugar: 0.5g