Easy Flatbread Recipe (No Yeast)

Serves: 2 large flatbreads (enough for 4-8 people depending on your preffered portions)

Prep Time: About 5 minutes

Cook Time: 20 minutes

Notes: For crispier crust, partially bake (cut oven time in half), let cool, then either put toppings and bake as recipe instructs or wrap each flatbread with cling-plastic then place in freezer bags to use when needed. Frozen homemade flatbread should be best used within 1-2 weeks.

Steps:

  1. Preheat oven to 475 degrees.
  2. Add flour and salt to a food processor and pulse until well mixed.
  3. Add water and oil.
  4. Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed. 
  5. Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.
  6. Divide dough into 2 equal balls.
  7. Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. The thinner the better.
  8. Dust 2 baking sheets with cornmeal and place a flatbread crust on each. (you could use a little all-purpose flour for dusting if that’s all you have on hand, but cornmeal is best for texture, flavor, and to prevent sticking).
  9. Poke entire surface of the flatbread with a fork.
  10. Bake flatbreads for about 5 minutes or until edges of the flatbread are turning golden and the flatbread is nearly cooked through.
  11. Remove flatbread from oven. Brush with olive oil, add toppings and bake for another 8-10 minutes. Alternatively, you can skip the toppings and wrap each flatbread with cling-plastic and put into a freezer bag to use another time (see notes at the top). Homemade frozen flatbread is best used within two weeks.