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.
Can the flatbread recipe be cut in half?
Sure can Sandi! N x
Quick and easy recipe and worked out perfect
Wahoo, that’s great Jo!! N x
After they are made is it better to keep them in the refrigerator or in a storage bag at room temperature
Hi Dawn, I store mine in the fridge and just reheat slightly in the microwave to make them more pliable. N x
Hi – I’m looking forward to trying this, but wondering if I can make the dough then leave in the fridge for up to 24hr or so before cooking? Trying to get it all organised before work so it can be cooked as soon as I get home! Thanks
This are the most amazing flatbreads I have ever had! So easy and so delicious. They go perfectly with falafel and garlic tahini sauce. A must try! Thanks Nagi x
Yes definitely!!! I’m so glad you enjoyed them Janie! N x
Nagi, could I use these as a substitute for buying soft tortillas? For making your enchiladas? If so, should I pan cook them before making them into enchiladas that go into the oven?
Thank you so much for all your work on the coronavirus menu plans and shopping list.
Yes 100%! Just roll them thinner than pictures and you’ll have homemade tortillas! You will need to cook in the pan before using. N x
We make the flatbread a lot at home and it is really good. You can also make a gluten free version by substituting the flour out for gluten free ones. Thanks Nagi
I’m so glad you love it Imogen! N x
Hi, Nagi. Is it possible to bake these (on a baking sheet without oil) rather than fry? I have a lovely Aga stove and want to use the oven and I’m not a huge fan of oil. Thx!
Hi Franci, you can definitely do it in a dry pan – I haven’t tried in an oven though sorry! N x
is there a way to make the final product thicker?
Hi Mya – making the wraps thicker? You can just roll them thicker – they will need longer to cook so keep the heat low and keep an eye on them until cooked through. N x
Hi Nagi,Dozer,&Mom Thank-you so much for the great recipes,photos&video! I loved the naan bread recipe we use it for pizza! Delicious! STAY SAFE💜🦴
YUM! I’m so happy you enjoyed it! N x
Hi! Would spelt flour work for this?
Hi Hazel, I’m unsure – would love to know if it works though! N x
Just made these while bored in quarantine, they are amazing! Only had self-raising flour in but it still worked perfectly. I am no cook but they were so easy to make! Covered them in garlic butter too, yum yum!
YUM! Anything garlic has my name written all over it!! N x
Nagi – If I sub full fat cream for the milk would that lower the carb count any? I’m low carb and these look soooo good that I thought I could sneak one of these in a week.
Actually you can cook then with water instead of milk.
Hi Cathy, the carbs here come from the flour, not so much the milk. Cream is higher in fat than milk too. N x
Thanks Nagi
I made these the other day to go with a curry. Really easy and really good. I was pleased to see that they will keep in the fridge for a couple of days. I’ll try the remainder as wrap.
I love your website. Butter chicken is my favourite.
I’m so glad you love them Liz!! N x
Made this tonight for the first time. So easy and tasted so nice.
I really want to try your no-kneed bread roll but I couldn’t find yeast anywhere….3 supermarkets today in my local area and none of them had any yeast in stock. Everyone must be making their own bread at home!
I’ve heard there’s a yeast shortage!!! Try my Irish soda bread instead! N x
Excellent recipe! Once again, thanks for sharing. Have used it so far as gyro wrap and naan bread. Absolutely thrilled that I can now make my own bread whenever I want.
It’s sooooo versatile, I’m so glad you love it Bianca!! N x
I’m stuck in quarantine and out of milk, any chance these would work with water?
Hi Fiona, do you have any cream? N x
Only “dairy” we’ve got left is almond milk :S
I love cooking with almond milk. Try it, you’ll like it.
Tried it with cashew milk but didn’t like it as well as with the almond. Also, a dash of spice is great too.
Thanks! I’ll give it a shot 🙂
Our shop didn’t have yeast yesterday. Made these for lunch this afternoon. They are perfect!
Great!! N x
…the chapatis are crumbling and hard, I made two and I left the dough for tomorrow, maybe you can suggest something and I will try again tomorrow using the rest of the dough… Thanks 🙂
Hi Maya, that doesn’t sound right at all – they should be soft and pliable. Make sure you don’t overcook them as they shouldn’t be crunchy – N x
Best flat bread ever. We added 4 minced garlic cloves and a minced onion and added to the mix.
The recipe calls for 2 cups/300g flour. But 2 cups is 240g. Please clarify
Hi Sandra, 1 cup weighs 150g so two equals 300g. If you’re ever unsure, go off the gram weight as that’s the same no matter where you are located. N x
Every other source I’ve seen says 1 cup of all purpose flour weighs 120 to 128g. This includes google, numerous baking conversion charts and two bags of flour from two different brands. Am I going crazy?
Maybe you’re using US cups – these are metric measurements