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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I’ve never made bread before and thought I’d give this a go to have with your Thai Red Curry recipe. I cannot believe how easy it was! The flatbreads were SO delicious and cooked perfectly! I cannot wait to make them again next week for when we make gyros 🙂
Wahoo, that’s so great to hear Sophie! N x
Loved these! This was my first time making bread and I made these tonight along with your Chickpea Curry with Potato (Chana Aloo Curry) recipe and i am floored at how delicious and super easy this was to make! Never buying store bought flatbread again. Thank you for sharing these recipes Nagi. Will definitely be recommending your website and recipes to family and friends 🙂
Love these breads but have only made them just before we eat. Am I able to make them a couple hours earlier and just keep in the tea towel?
Love this recipe! So versatile. My husband likes it thick and bready. I like to cook mine thin and also add trader joes “everything but the bagel” seasoning. It ends up crispy and so flavourful. We enjoy your food blog a lot. Plenty of great ideas and recipes
Fabulous recipe! Super-easy and versatile. I served it with Shakshuka and will defintiely be making it again with my next curry or lamb koftas. Thanks for sharing all your creations with us.
Does the milk mixture have to cool before adding to flour?
Hi Evelyn, it should be lukewarm before using – not hot. N x
Hi I came upon your recipe and am happy to say it’s delicious. The dough is very soft easy to roll and cooked up beautifully. I rolled and made one before I made the other 3 (just to try😏) and I have to say I will be making these with chili and all sorts of stuff including deserts thanks
Yes there are so many possibilities!! I’m so glad you loved them Karis! N x
Hi Nagi I made these the other night to have with your chicken gyros. Really easy and quick to make, my boys loved them. Hard to stop at one!
Tried a different flat bread recipe last week which was completely unmanageable (not your recipe). Loved this recipe, so easy and so pleased I found it! Didn’t quite get them as round as yours. But that’s more to do with my rolling technique. So any tips will be appreciated. Great recipe, I will definitely cook a whole batch an freeze to use as needed. Also made your garlic and honey pork tenderloin recipe last week. It was lovely! 👍
Hi, i’ve done this a couple times and i’ve loved it! i want to prepare ahead since i’m kinda slow when cooking, but i want them fresh. can i prepare and knead the dough, then store overnight and cook it the day after??
Sure can Eunice!! N x
thank you!!!
I tried this and it was absolutely incredible! So quick and easy to make and everyone loved them. I was wondering if I could make it vegan by using vegan butter and an alternative milk such as almond or oat milk?
Hi Natasha, you sure could!! Enjoy! N x
Made these tonight, first one was rubbish but by the time I got to the end it was bloody lovely. Planning on experimenting with adding flavours. Thank you for your wonderful recipes.
Hi nagi this recipe looks super easy but mine keeps breaking each tym i try it
Hi Neche, I’m not sure what you mean by breaking. Breaking once cooked? N x
I have tried several times with varying heat but still can’t get them right consistency. I’ve followed recipe to the letter too. How thin do I need to get them or diameter. I’m not giving up Nagi lol
Hi Fiona, what’s wrong with the consistency that you have? They are great rolled out super thin or you can leave them a little thicker to make them more pliable (the thickness I use is noted in step 5) N x
Hi Nagi, i tried this yesterday, but mine came out hard, i wonder where has it gone wrong…but your Greek Gryos the Best!!!
Hi Jo – sorry you had issues here – they may of been cooked slightly too long if they were hard.
Minor quibble. The entire time doesn’t include resting time. total time should be 45 minutes. I didn’t notice in the recipe and through me off timewise. Your recipes are the best.
Sorry abut that Suzy – it only takes into account the prep and actually cook time (so hands on time) N x
How do I I store this if just overnight (cooked)? Fridge or at room temperature?
Hi Ann, I usually store mine out of the fridge in an airtight container. N x
This was so easy to make and super tasty. Had them souvlaki style with your gyros marinated chicken thighs and Tzatziki and salad. Awesome! Kids have asked for it again.
This was so quick and easy!! Similar result to chapatis but so much less work 🤗 thanks for another great recipe Nagi. So glad I found your site 🤗
That’s awesome, thanks so much Priscilla! N x
Hi,
If I were to cook these the night before, how should they be stored and reheated the next day.
Thank you x
If using a stand mixer how long do you knead and what setting?
Hi Paulina, it doesn’t really require much needing – just mix until it comes together and is smooth – 1 minute or so. N x
I absolutely love it♥︎
I added a clove of garlic, rosemary and a drizzle of olive oil. My new fav easy & quick flat bread recipe.