There’s something truly magical about making unleavened bread from scratch. This simple unleavened bread recipe requires just a handful of pantry staples and minimal effort, yet delivers impressive, delicious results every single time. Whether you’re looking for a quick bread alternative, exploring different cuisines, or simply want to master a fundamental baking technique, this recipe is absolutely perfect for you.
Unleavened bread has been a staple in cultures around the world for centuries. From Indian chapati to Mexican tortillas, Middle Eastern pita, and Jewish matzo, unleavened breads prove that you don’t need yeast or baking powder to create something absolutely delicious. The beauty of this recipe lies in its simplicity and versatility. With just flour, water, salt, and a touch of oil, you can create a soft, pliable bread that’s perfect for wrapping around your favorite fillings, scooping up curries, or enjoying alongside any meal.
What I absolutely love about this unleavened bread is how forgiving it is. Unlike yeasted breads that require precise timing and temperature control, unleavened bread comes together quickly and easily. You can have fresh, warm bread on your table in under 30 minutes from start to finish. The dough is incredibly easy to work with, making it perfect for beginners and experienced bakers alike. Plus, it’s naturally egg-free and dairy-free, making it suitable for various dietary preferences.
This recipe makes about 8-10 flatbreads, depending on size. Each one is soft, slightly chewy, and wonderfully versatile. Serve them warm with chickpea salad, alongside roasted shishito peppers, or use them as a base for chicken alfredo. The possibilities are truly endless.
For more detailed baking techniques, I recommend checking out Serious Eats for their comprehensive guide to bread-making fundamentals. You might also enjoy exploring Bon Appétit for creative serving suggestions with unleavened bread. For additional inspiration, New York Times Cooking offers wonderful international bread recipes you can try next.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon vegetable oil or olive oil
- 3/4 cup warm water (plus more as needed)
- Extra flour for dusting
- Extra oil for cooking
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Whisk together until evenly distributed, breaking up any lumps in the flour.
- Create a well in the center of the flour mixture. Pour the vegetable oil and warm water into the well.
- Using a wooden spoon or your hands, gradually mix the flour into the wet ingredients, stirring until a shaggy dough begins to form.
- Once the mixture comes together, transfer the dough to a clean, lightly floured work surface.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If too dry, add a few drops of water; if too wet, dust with a bit more flour.
- Place the kneaded dough back in the bowl and cover with a damp cloth or plastic wrap. Let it rest for 10 minutes at room temperature.
- After resting, divide the dough into 8-10 equal portions. Roll each portion into a ball using your hands.
- Working with one ball at a time, flatten it slightly with your palm on a lightly floured surface.
- Using a rolling pin, gently roll the dough ball into a thin circle about 1/8-inch thick. Don’t worry about perfect shapes; rustic and slightly irregular circles are charming and authentic.
- Heat a large cast-iron skillet or non-stick pan over medium-high heat until it’s quite hot but not smoking.
- Once the pan is hot, carefully place one rolled-out dough circle into the pan.
- Cook for about 1-2 minutes until the bottom is lightly golden and small bubbles begin to form on the surface.
- Using a spatula or tongs, carefully flip the bread over.
- Cook the other side for another 1-2 minutes until it’s also lightly golden with some brown spots.
- Transfer the cooked bread to a clean kitchen towel and cover to keep it warm and soft.
- Repeat steps 8-15 with the remaining dough balls, rerolling each one just before cooking.
- Stack the warm breads on a plate, keeping them covered with the towel until ready to serve.
- Serve the unleavened bread warm, either plain or brushed lightly with additional oil if desired.
Pro Tips
- This dough can be made up to 4 hours in advance. After kneading, wrap it tightly in plastic wrap and refrigerate. Bring it back to room temperature before dividing and rolling.
- For extra flavor, try adding 1/2 teaspoon of nigella seeds, cumin seeds, or dried herbs like oregano or thyme to the flour mixture.
- If your dough seems too sticky after the initial mixing, resist the urge to add too much flour at once. Just a tablespoon or two at a time will do the trick.
- Cast-iron skillets are ideal for cooking unleavened bread because they retain heat beautifully and create lovely golden spots. However, a non-stick pan or regular stainless steel skillet works perfectly fine too.
- The bread will puff up slightly during cooking, which is completely normal and actually a sign you’re doing it right. Don’t press down on the bread while it cooks.
- Cooked unleavened bread keeps well in an airtight container at room temperature for up to 2 days. Reheat gently in a dry skillet for 30 seconds per side to restore softness.
- For a richer version, substitute 1/4 of the water with plain yogurt or milk. This adds a subtle tangy flavor and creates an even softer crumb.
- If you want to make this bread ahead of time, you can freeze cooked breads in a freezer bag for up to 3 months. Thaw at room temperature and reheat as needed.
- This recipe is naturally vegan when made with vegetable oil instead of butter or ghee, making it perfect for plant-based diets.
- The dough should be softer than pizza dough but firmer than pancake batter. It should be easy to handle without being sticky.
- Don’t let the resting time intimidate you. Even 5 minutes makes a difference in how easy the dough is to roll out and how soft the final bread turns out.
- For thicker, chewier bread, roll the dough into circles that are 1/4-inch thick instead of 1/8-inch thick. Adjust cooking time accordingly, adding about 30 seconds per side.
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