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These soft banana flatbreads are made with ripe banana and cooked right in a skillet—no oven needed!
They puff up beautifully while cooking and have a soft, fluffy texture with a mild natural sweetness from the banana. They’re also a great way to use up a ripe banana instead of letting it go to waste.
Watch the Full Video Recipe Below
Ingredients
- 60 ml milk
- 2 g active dry yeast
- 1 ripe banana, about 120 g peeled
- 180 g all-purpose flour
- 2 g salt
- 1 tablespoon olive oil or melted unsalted butter
- Extra flour, for dusting as needed
Instructions
1. Activate the Yeast
Pour 60 ml milk into a large mixing bowl.
Add 2 g active dry yeast and stir well.
Let the mixture sit for about 5 minutes.
2. Add the Banana
Peel one ripe banana. You’ll need approximately 120 g after peeling.
Add it to the milk and mash thoroughly.
Mix until the banana is well combined with the milk.
3. Make the Dough
Add 180 g all-purpose flour and 2 g salt.
Mix until a very soft and slightly sticky dough forms.
Add 1 tablespoon olive oil or melted butter.
Use your hand to gently work the oil into the dough until incorporated.
4. Let the Dough Rise
Cover the bowl and let the dough rise until doubled in size.
This should take approximately 1½ hours, depending on the temperature of your kitchen.
5. Divide the Dough
Lightly flour your work surface.
Transfer the risen dough to the floured surface.
Gently fold the dough and shape it into a ball.
Flatten it into a thick round and divide into 8 equal pieces.
6. Shape the Flatbreads
Take one piece and shape it into a smooth ball.
If the dough is sticky, lightly dust your hands and work surface with flour. Avoid adding too much extra flour, as this can make the flatbreads dry.
Roll the dough into a round approximately ½ cm thick.
7. Cook in a Dry Skillet
Preheat a dry skillet over medium heat. No oil is needed.
Place one flatbread into the skillet.
Cook for about 45 seconds, or until large bubbles begin to appear on the surface.
Flip the flatbread.
Gently press the surface with a silicone or wooden spatula. The bread should begin to inflate and puff up.
Flip once more and cook briefly until both sides are lightly golden.
8. Repeat
Repeat with the remaining dough.
Each flatbread should take only about 1½ minutes to cook.
Keep the cooked flatbreads covered with a clean kitchen towel while you finish the remaining pieces. This helps keep them soft.
Tips for Perfect Puffy Flatbread
Don\’t cook them too long. This is probably the most important point. Overcooking can make these flatbreads dry and firm.
Preheat the skillet first. A properly heated pan helps create the steam needed for the bread to puff.
Roll them evenly. Uneven thickness can prevent the flatbread from inflating properly.
Don\’t add too much flour when shaping. The dough should remain soft.
Use a ripe banana. A ripe banana is easier to incorporate into the dough and gives the bread better banana flavor and natural sweetness.
Estimated Nutrition
| Nutrition | Per Flatbread |
|---|---|
| Calories | ~120 kcal |
| Protein | ~3 g |
| Carbohydrates | ~21 g |
| Fat | ~3 g |
| Fiber | ~1 g |
| Sugar | ~3 g |
| Sodium | ~100 mg |