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If you’ve ever wanted homemade pizza but didn’t want to fuss with yeast, rising time, or waiting around for dough to proof, this Easy No Yeast Flatbread Dough is for you.
Made with just four simple ingredients—flour, salt, water, and olive oil—this dough comes together in the food processor (affiliate link) in less than a minute.
No yeast.
No rising.
No planning ahead.
Just mix, roll, top, and bake.
The result is a thin, crisp flatbread crust that’s perfect for homemade pizzas, flatbreads, and quick weeknight dinners.
Why You’ll Love This Flatbread Dough
- No yeast required
- Ready in minutes
- No rising time
- Crispy thin crust
- Made with pantry ingredients
- Easy to roll out
- Great for homemade pizza
- Freezer friendly
Ingredients & Substitutions
Bread Flour
Bread flour creates the crispiest crust, but don’t worry if you don’t have any.
I’ve made this dough many times with all-purpose flour with excellent results.
You can also use:
- White whole wheat flour
- Half bread flour and half whole wheat flour
- All-purpose flour
Whole grain flours will create a slightly chewier crust.
Salt
Just enough to enhance the flavor.
Warm Water
Warm tap water is all you need.
Olive Oil
Adds flavor and tenderness to the dough.
Extra virgin olive oil (affiliate link) is my preference, but any olive oil works well.
How to Make No Yeast Flatbread Dough
Step 1
Add the flour and salt to a food processor (affiliate link).
Pulse briefly to combine.
Step 2
In a small measuring cup stir together:
- Warm water
- Olive oil
With the processor running, pour the liquid mixture through the feed tube.
Process until a soft dough ball forms.
If the dough seems dry, add another tablespoon of water.
Continue processing for another 15 to 20 seconds until smooth.
Step 3
Turn the dough onto a lightly floured surface.
Cut into four equal pieces.
Step 4
Roll each piece into a thin rectangle or oval.
Because there is no yeast, you can roll the dough immediately. No waiting required.
Step 5
Transfer to a parchment-lined baking sheet (affiliate link).
Add your favorite toppings.
Bake at 450F to 500F degrees until crisp and golden, about 10 to 15 minutes.
Recipe Notes
This dough makes a thinner, crispier crust than traditional pizza dough, which I’ve actually come to prefer.
Traditional pizza sometimes feels a little too doughy for me these days.
This crust is lighter, crisper, and lets the toppings shine.
Flour Options
I’ve tested this dough several ways:
Bread Flour
Produces the crispiest crust.
All-Purpose Flour
Works beautifully and is probably what I use most often.
White Whole Wheat Flour
Adds more whole grain flavor with a slightly chewier texture.
Half Whole Wheat, Half Bread Flour
One of my favorite combinations.
Topping Ideas
This dough is endlessly versatile.
Try:
- Salsa Verde Chicken Flatbread
- Tomato sauce, mozzarella and vegetables
- BBQ chicken flatbread
- Margherita pizza
- White pizza with ricotta and spinach
- Roasted vegetables and goat cheese
- Ham and pineapple
- Pepperoni and mushrooms
Or simply brush with olive oil, sprinkle with Parmesan and herbs, and bake.
How Many Calories and WW Points ?
The recipe is makes 4 individual flatbreads, each with only 124 calories and 4 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
If you’ve made this Quick and Easy Flatbread Dough, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy No Yeast Flatbread Dough
Ingredients
- 1 cup bread flour, plus more for rolling out the dough
- 1/2 teaspoon salt
- 1/3 cup warm water, plus more if necessary
- 1 teaspoon extra-virgin olive oil
Instructions
- Mix the flour and salt in the food processor.
- Stir together the water and oil and pour over the flour mixture.
- Process until a soft dough ball forms. If the dough is too stiff, add another tablespoon of water and continue to process until the dough is well kneaded, 15 – 20 seconds.
- Lightly dust your hands and a clean surface with flour. Turn out the dough onto the lightly floured surface and cut the dough into quarters.
- Working with 1/4 of the dough at a time, roll each out to a 12 x 4 – inch rectangle, dusting with flour and turning as necessary to prevent it from sticking.
- Line a large cookie sheet with parchment paper or a silicone mat. (All four flatbreads should fit crosswise on the same sheet.)
- Top as desired and bake in a hot (450F-500F degree) oven until the crust is golden and crisp (10 – 15 minutes).
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan)
Recipe Notes
This dough makes a thinner, crispier crust than traditional pizza dough, which I’ve actually come to prefer. Traditional pizza sometimes feels a little too doughy for me these days. This crust is lighter, crisper, and lets the toppings shine.Flour Options
I’ve tested this dough several ways:Bread Flour
Produces the crispiest crust.All-Purpose Flour
Works beautifully and is probably what I use most often.White Whole Wheat Flour
Adds more whole grain flavor with a slightly chewier texture.Half Whole Wheat, Half Bread Flour
One of my favorite combinations.Topping Ideas
This dough is endlessly versatile. Try:- Salsa Verde Chicken Flatbread
- Tomato sauce, mozzarella and vegetables
- BBQ chicken flatbread
- Margherita pizza
- White pizza with ricotta and spinach
- Roasted vegetables and goat cheese
- Ham and pineapple
- Pepperoni and mushrooms
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: The Perfect Recipe for Losing Weight and Eating Great (affiliate link) by Pam Anderson
Frequently Asked Questions
Can I make this flatbread dough without yeast?
Yes! That’s what makes this recipe so appealing. Since there is no yeast, there is no rising time either. Once the dough is mixed, you can roll it out immediately and bake.
Can I make this dough in a stand mixer?
Yes. While I usually make it in the food processor because it’s so quick, you can also mix the dough in a stand mixer fitted with a dough hook. Mix on low speed until a smooth dough ball forms, adding an extra tablespoon of water if needed.
Can I use all-purpose flour instead of bread flour?
Absolutely. Bread flour creates a slightly crispier crust, but I’ve used all-purpose flour many times with excellent results. White whole wheat flour or a combination of bread flour and whole wheat flour also works well.
Can I freeze the dough?
Yes. Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out and baking.
Is this more like pizza dough or flatbread?
This dough bakes up thinner and crispier than traditional pizza dough. I actually prefer it this way because the crust doesn’t overpower the toppings. Think thin-crust pizza with the ease of homemade flatbread.
Can you freeze the dough if you only need 1/4 of the dough recipe?
I haven’t tried to freeze the dough but believe it would work well. ~Martha
Fast. easy. Light and good for shut ins
So quick and easy to make. Really enjoyed preparing it. Not buying flatbread again ?
I have not found the baking temperature for this dough
Hi Julie, it depends on what you are baking, but 350 is generally a good bet. ~Martha
I’ve made this recipe 3 times now. So good! Thanks for sharing the recipe <3
Simple, easy and tasteful.