No-Yeast Flatbread with Garlic and Oregano
A quick and tender flatbread made without yeast, flavored with fresh garlic and oregano, perfect for dipping or sandwich wraps. This Mediterranean-inspired quick recipe, ready in about 30 minutes, pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup warm water
- 2 tbsp olive oil
- 2 cloves minced fresh garlic
- 1 tsp dried oregano
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt; whisk together to mix evenly.
- Step 2: Add 3/4 cup warm water and 2 tbsp olive oil to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
- Step 3: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Step 4: Divide the dough into 6 equal portions and roll each into a 7-inch diameter circle, spreading 2 minced garlic cloves and 1 tsp dried oregano evenly over the dough as you roll.
- Step 5: Heat a large non-stick skillet over medium heat, and cook each flatbread for 2-3 minutes per side until puffed and golden brown spots appear.
- Step 6: Serve warm with hummus or tzatziki for dipping.
Frequently asked questions
How long does No-Yeast Flatbread with Garlic and Oregano take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Yeast Flatbread with Garlic and Oregano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in No-Yeast Flatbread with Garlic and Oregano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Yeast Flatbread with Garlic and Oregano for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Yeast Flatbread with Garlic and Oregano?
Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
