An easy, soft flatbread recipe that’s made without yeast, an excellent quick option when you don’t have hours for yeast dough to rise. You’ll love how soft and pliable this flat bread is, making it perfect to use as wraps for Gyros, Shawarma and Doner kebabs. Or as naan to dunk into Tikka Masala or Butter Chicken. The possibilities are endless!
Flatbread recipe
I love fresh homemade bread. And though I bake bread with yeast more frequently nowadays, I still find it easier and a general preference to make bread without yeast.
Maximum taste, most tasty outcome with minimum effort – but without compromising on the end result. That’s my ultimate goal and the ethos that underpins every recipe I share here on RecipeTin Eats.
Over the years, I have tried a lot of flatbread recipes. Flatbreads from many different cuisines, from blogs and cooking sites, by home cooks, from reality cooking shows (yes, Master Chef and My Kitchen Rules!), serious chefs and celebrity chefs.
But I always found they were too doughy (e.g. the ones that only use yoghurt as the wet ingredient) or too crisp to use as a wrap unless they were moistened with lashings of butter. Absolutely delicious, mind you. But not what I was after. So this recipe is my idea of a perfect flatbread recipe.
How to make Flatbread – with NO yeast
This flatbread recipe is made with no yeast. It is very easy to make, requiring just a minute or two of kneading.
And it honestly is beautifully soft and pliable. So soft you can use it as a wrap and it won’t crack.
And of course, it is perfect to be used as pita bread, for things like Greek Gyros and Greek Chicken Souvlaki.
And here I have used it as “naan” as a side for Butter Chicken. When I make it to be like “naan”, I cook it on a slightly higher heat to get larger and more brown bits on it – just like real naan! The crust gets slightly crispier so it’s not as suited to use as a wrap, like in the above photo. (PS If you’ve got the time to make proper naan, try my Naan recipe. It’s just like the real deal!)
If you’ve never tried homemade bread before, this flatbread recipe is a great one to start with because it really is that easy. The worst that can happen with this flatbread recipe is that the heat is too high when you cook it so the exterior ends up a bit too crunchy and cracks when you roll it. If that happens, just spray it with olive oil or brush lightly with oil or butter and it will moisten the surface.
Try this once, and store-bought flatbreads will never be the same again. That I can promise! – Nagi x
Watch how to make it
I’ve added oil but it’s not necessary. Please follow your recipe card below.
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Easy Soft Flatbread (No Yeast)
Ingredients
- 2 cups plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
- 1/2 tsp salt
- 3 1/2 tbsp / 50g unsalted butter (1.75 oz)
- 3/4 cup milk
Instructions
- Melt butter in milk: Combine butter and milk and heat until butter is just melted – on stove or in microwave.
- Combine Dry: Combine 2 cups flour, salt, butter and milk in a bowl.
- Knead 2 minutes: Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn't need much kneading. Add extra flour if the dough is too sticky.
- Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
- Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 – 3 mm thick.
- Heat pan: Heat a non stick pan over high heat (no oil). (Note 1)
- Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
- Keep wrapped in tea towel: Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
- Brush with butter or oil (optional): Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
Recipe Notes:
Nutrition Information:
Life of Dozer
Summer, autumn, spring and winter. Rain, hail or shine.
Does the dough freeze well? Thank you.
I would not freeze the dough Al, but the cooked breads freeze well! N x
This was my 2nd attempt making your flatbread recipe and it was better this time round. Because of the toppings
I’m glad you liked it Claude! N x
I just successfully made Manakish – 4 topped with Za’atar & 4 topped with feta & mozzarella cheese – using this flatbread recipe! This was my 2nd attempt making your flatbread recipe and it was better this time round. Because of the toppings, I baked them in the oven at 190c for 12-13 mins. Came out soft and delicious. Thank you for yet another winning recipe.
I cant believe that it is 49 gram of carbs for one piece, did you mean for all the bread made in this recipe?
The video shows the dough being cut into 4 rounds, but the recipe calls for cutting it into 6 rounds. When I calculated grams of carbs for 6 rounds, it was a little over 32 grams per round. I made this last night to go with my homemade falafel and hummus and it was delicious.
That is the correct amount for each flatbread Gayle! N x
ugh 🙁 Being diabetic makes this bread a no go for me unfortunately. too many carbs. I’ am only allowed 45 grams of carbs for one meal, so this is over that limit, which would limit me from eating anything else that has carbs in it (Which is very hard to do
Love this recipe. I am in the middle of celebrating the Days Of Unleavened bread, and this is right on the mark. I am making Lasagna tomorrow night so I wanted to try it in replacement of garlic bread, it’s a great substitute. I was also thinking dipping it in honey, and or use this bread in place of Flour tortillas for all kinds of tacos. I know i’ll be making this more often now and not just for the days of unleavened bread.
I was in the same boat but I have been craving it ever since ! It was just so good !
I’ve made this recipe a few times this week. This week is the Feast of Unleavened Bread and I was so pleased to find this recipe for bread without yeast that was so soft and pliable. Thank you Nagi!
do I need to add extra water for wholewheat flour? Since they have more protein and absorb more water…
Have made these several times to go with Nagi’s delicious butter chicken recipe (although I swap out paneer cubes for chicken) and they are delicious!
Woo hoo!! I am happy that you liked them Kate! N x
My wife had me make this for her. I used whole wheat flour and substituted Country Crock margarine for the butter, slightly reducing the amount of salt I added as well. They turned out a little ugly (probably my fault), but tasted delicious! Thank you for this great recipe! 😄
If using olive oil what measurement would be required?
made this 3x in a row over the last 2 nights and the only complaint i got from my guests was that i didn’t make enough. hahahaha!! another wonderful recipe nagi!!!!
This has quickly become my go-to for flatbread! Great recipe, always turns out tasty (using 1.5% milk and a mix of wheat and wholewheat flour). Thank you! 🙂
Thanks for those tips Marubi!! N x
Quick question: I rarely buy whole milk, 2% is what I always have at home. Will the reduced fat in 2% milk affect the way the flatbreads turn out? Could I add a tbsp or two of yoghurt or sour cream to make up the fat content?
Was gonna rate this recipe and saw your question and I can help answer! 🙂 I have made these several times, always using 1,5% milk as that is what I usually have. Works great, no extra fat needed 😀
I love this recipe, so easy to make. I’ve made it several times. This last time I doubled the recipe and thought I’d use the extra for pizza dough. Can this be done? Has anyone tried doing that?
Delicious! Halved the recipe and they were absolutely perfect. And super easy to make too!
I umm’d and ar’d about making this bread and finally made it. So friggin good. I think I’ve made it every week since! Zero hassle and good with a curry or as a wrap. Nagi, you are the business!!!
Awwww!! Thanks Adele! N x
Worked brilliantly. I will try replacing the butter with olive oil next time
Let me know how it goes Mark! N x
Not quite clear about line 6?
Heat Oil: heat non stick pan(no oil). Note 1 does not clear this up. Oil or no oil? Also video shows cast iron pan. If anyone can clear it up, thanks
It just means if you are using stick pan then use some oil. Example what she did on the video. She used cast iron so she used some oil. If using nonstick then you don’t need to use any oil in the pan.
I hope this helps.
I tried this flatbread and it’s delicious. Thanks
You are very welcome Lizzy! N x
Can you use vegetable oil instead of butter?