Prep Time: 10 minutes
Rest Time: 1 hour
Cook Time: 12–15 minutes
Servings: 8–10 flatbreads
This simple homemade bread is soft, fluffy, budget-friendly, and made without eggs or butter. There’s no traditional kneading required, making it a great everyday bread for sandwiches, dips, breakfast, or dinner.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2¼ teaspoons instant yeast
- 1¼ cups warm water
- 2 tablespoons olive oil, plus a little extra for shaping
Instructions
- Add the flour, sugar, salt, and instant yeast to a large mixing bowl. Stir everything together until evenly combined.
- Pour in the warm water and olive oil.
- Mix with a wooden spoon or spatula until a soft, sticky dough forms. You do not need to knead it. Just mix until there are no large patches of dry flour.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Leave the dough in a warm place for about 45–60 minutes, or until it becomes puffy and roughly doubles in size.
- Line a baking sheet with parchment paper and lightly brush or spray it with oil.
- Lightly oil your hands. Divide the dough into 8–10 equal portions.
- Gently shape each portion into a ball, then flatten it into a round or oval disc about ½ inch thick. Because the dough is soft, avoid adding too much extra flour.
- Arrange the shaped breads on the prepared baking sheet, leaving a little space between each one.
- Cover loosely and allow them to rest for another 15–20 minutes while the oven preheats.
- Preheat the oven to 425°F (220°C).
- Gently press a few shallow dimples into the tops with your fingertips. If desired, lightly brush the tops with olive oil.
- Bake for about 10–14 minutes, or until puffed and lightly golden.
- For slightly deeper browning, place them under the broiler for about 1 minute, watching very carefully so they do not burn.
- Remove from the oven and cover the warm breads with a clean kitchen towel for 5–10 minutes. This helps keep them soft.