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No-Yeast, No-Wait, Flatbread


Rate this recipe 3.9/5 (10 Votes)


  • 1 1/2 cups flour
  • 3tsp baking powder
  • 3tbsp fresh chopped herbs or other seasoning
  • Salt and pepper
  • 1/3 cup butter or margarine
  • 1/3 - 1/2 cup water


Servings 2
Level of difficulty Average
Preparation time 5mins
Cost Average budget


Step 1

Combine flour, baking powder, salt, pepper and herbs/seasonings.

Step 2

Mix in butter/margarine.

Step 3

Slowly add water until sticky/firm dough texture is achieved.

Step 4

Split in two, pat into thin flatbreads.

Step 5

Cook on barbeque, stovetop, oven, or campfire, approximately 8 minutes on each side on medium-low or until cooked and light golden or grill marks.


1. Serve with soup, dip, curry, or as a pizza crust.
2. Add yogurt to make more flexible.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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