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:
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Is it possible to cook the bread without using oil?
Hi Paul, yes I have successfully done this on a hot, non stick pan – just don’t overcook otherwise the outside can become a little dry. N x
Hi Nagi,
I made these wraps to go with your chicken gyros. Quick & easy, tender but not too doughy. Will hang onto this recipe. Thanks!
Btw loving the latest collection of French recipes, always impressive how you pump out so much material!
Hollyx
Hi Nagi,
I am totally cheating and leaving you another 5 stars for a total ten 😉
I made these again tonight rolling them slightly thicker and they were even more amazing with tender flaky layers! The family was asking for more and my husband asked me to teach him how to make these!?…?!
Anyhow, something so simple, so good and permanently going in my book of keepers.
Holly x
This is incredible. So easy, and so versatile! I tried subbing 50g of chickpea flour for some of the regular flour, and it was lovely. This will be a new staple in our house.
Should you cool down the milk /butter before adding to dry ingredients
Hi Chris, it’s fine to be lukewarm here. N x
This is THE absolute best flatbread/naan recipe I’ve ever tried! I’ve made it about 12 times, the day after I made it we went to eat at the local gyro place. My son said my naan bread was BETTER! YOUR RECIPE GIRL!!! I’ve added garlic powder and dried parsley to the flour mixture and it was a nice variation. Thank you Nagi!!!
I made this today at lunchtime because I wanted cheese on toast and I didn’t have any bread. I cooked one piece and added cheese before putting it under the grill. It was delicious. Tonight I cooked another piece to go with my lamb shanks. Again it was delicious. This is a recipe that I will use again and again as I always have the ingredients on hand.
I am obsessed with this recipie! I’ve made it so many times now it’s super simple and quick and I always have the ingredients! I substitute the butter for the same amount of olive oil and it turns out great everytime!
This recipes was so simple and good. Will definitely make again.
Thank you for a fantastic and super simple recipe!! This is just how I like my flatbread – soft, chewy and fluffy. Also makes a perfect pizza base for a quick and easy alternative to traditional pizza dough. My 4yo ate a whole piece which is a massive compliment! Even my mum asked for the recipe which is unheard of! I can see myself making this again and again. Thank you!
this is a fantastic recipe! i made it the way you described and also with half whole wheat flour and both turned out amazing. i wonder if chickpea flour would also work here?
Made these and they were so easy and yummy. Enjoy your website – its inspires me to cook!
Awesome & easy. I made this a few days ago & husband has requested that I make it again now! 😊 I’ve made many of your recipes, love your easy to follow instructions & videos. Thanks!
If I freeze these already cooked what is the best way to reheat? Should they defrost first? Thank you!
Hi Sarah, I would thaw and then just gently reheat, covered in a microwave. N x
Nagi! This was AMAZING, honestly, how easy was it to make! Made these for hubby as we were out of bread and ended having them for dinner with falafel. You’ve done it again 😊
Perfect Elle!! N x
Hi Nagi. I’ve made this recipe so many times and it’s perfect! Do you think I could add a few chilli flakes to spice it up? (Just a little!) Thanks
Hi Nagi… your recipes are a good to and I have tried many and my whole familys’ are fans! This flatbread for me took some tweaking, I used 00 Italian flour last nite (3 batches) and whilst it tasted great, I noticed while kneading it was still tearing well into ten minutes. Some breads were soft n pliable and others hmmmm… I made another batch this morning using strong bakers flour and hey presto… lovely big bubbles and a consistent softness in all four.
Pssst… your hot cross buns were a big hit too! Thank you for your lovely recipes.
For strong bread flour do you mean Italian type 0 ?
Nagi, you’re an absolute legend in my house! I’ve used so many recipes of yours and they’re all so easy and tasty!
I’ve made this flarbread twice now, and it’s amazing. So easy, doesn’t tear when wrapping, THE BEST! Heated up great the next day in the air fryer!
Love all your recipes Nagi!
hi,
Can I replace the buttet with vegetables oil? How much if can replace?
Dead easy and SO tasty! We rolled it out and then did one smash with the tortilla press before popping on an electric griddle. Thanks, Nagi!
Perfect Jen, Sounds like you nailed it!! N x
Made this to go with the chicken tikka masala and it was perfect