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Naija Plain Rounds (Simple Nigerian Flatbreads)

Prep 10 min Cook 10 min Difficulty 1/5

Quick Naija Plain Rounds — simple Nigerian flatbreads ready in ~20 minutes using flour, baking powder, salt and water.

Why this recipe works

Naija Plain Rounds are quick, soft flatbreads that pair well with soups, stews or as a side for breakfast. They suit home cooks who want a fast, no-yeast bread using basic pantry staples. This recipe makes 6–8 rounds and requires only flour, salt, baking powder and water.

Search intent: how to make Naija Plain Rounds
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  • Nigerian flatbread
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  • no-yeast rounds
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Key takeaways

Ready in about 20 minutes from start to finish
No yeast — uses baking powder for lift
Cook on a dry or lightly oiled skillet

Recipe guide

Naija Plain Rounds are quick, soft flatbreads that pair well with soups, stews or as a side for breakfast. They suit home cooks who want a fast, no-yeast bread using basic pantry staples. This recipe makes 6–8 rounds and requires only flour, salt, baking powder and water.

Make soft, no-yeast Nigerian flatbreads in about 20 minutes.

  • Ready in about 20 minutes from start to finish
  • No yeast — uses baking powder for lift
  • Cook on a dry or lightly oiled skillet

Ingredients

Ingredients (makes 6–8): 250 g all-purpose flour, 1 tsp salt, 2 tsp baking powder, 150–180 ml lukewarm water, oil for the skillet (optional).

Method

Sift flour, salt and baking powder into a bowl and whisk. Make a well and add 150–180 ml lukewarm water gradually until a soft dough forms. Knead 3–5 minutes until smooth, cover and rest 10 minutes. Divide into 6–8 pieces, shape into balls and flatten to about 1 cm thick. Heat a nonstick skillet over medium, brush lightly with oil, and cook each round 2–3 minutes per side until puffed and golden, pressing gently with a spatula for even contact.

Tips & Serving

Work on a lightly floured surface to prevent sticking. If cooking many rounds, keep finished ones wrapped in a clean cloth to stay soft. Use them with stews, beans, or as a snack with butter or jam.

Ingredients

  • 250 g flour
  • 1 tsp salt
  • 2 tsp baking powder

Instructions

  1. Sift flour, salt and baking powder into a bowl and whisk to combine.
  2. Make a well in the center and add about 150–180 ml lukewarm water gradually to form a soft dough.
  3. Knead briefly until smooth and elastic, about 3–5 minutes.
  4. Cover and rest the dough 10 minutes.
  5. Divide the dough into 6–8 equal pieces and shape each into a ball.
  6. Flatten each ball into a 1 cm-thick round with your palm or a rolling pin on a lightly floured surface.
  7. Heat a nonstick skillet over medium heat and brush lightly with oil.
  8. Cook each round 2–3 minutes per side until puffed and golden brown, pressing gently with a spatula for even cooking.
  9. Cool briefly on a rack before serving.

FAQs

How long can I store the cooked rounds? Store cooled rounds in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat briefly in a skillet or oven.
How do I change the texture (thin/crisp vs soft)? Roll thinner for crispier rounds or keep at ~1 cm thickness for soft, pillowy rounds. Adjust cooking time slightly if thinner or thicker.
Can I make these gluten-free? You can try a 1:1 gluten-free flour blend, but expect a different texture and possibly add 1–2 tbsp oil or a binder (like xanthan gum) for elasticity.