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.
Due to limits with ingredients during these times. I only have self raising flour at home. will it still work?
Hi Sandra, I imagine that if you roll them slightly thinner, they will still work, but puff up a little. Will do some testing and come back to you! N x
Hi!! I made them with the SR as everyone was hungry. I had to add more flour for some reason and I rolled them quite thin. Totally by coincidence. They turned out great and everyone loved them. I’m now not allowed to buy store ones!
Didn’t think this would work but was pleasantly surprised. First batch I made were not as flexible as I hoped but by sprinkling with water and heating in microwave for 10 seconds they were wonderfully pliable. Made second batch using olive oil instead of butter and this yielded even better results. Thanks Nagi!
That makes sense. I imagine that olive oil is the goto fat in cultures where flatbreads originate.
I’m so glad you gave it a go Sam!! N x
I can’t wait to try this! This will be a great go-to for when I’m running low on yeast.
Definitely Ruth!! N x
Been kneading for 22 minutes and the dough is still rough and doesn’t stretch. What am I doing wring
Hi Kay, sorry you are having issues here – you definitely don’t need to knead that long – sounds like it could have used a little more liquid in them – N x
Thanks Nagi, your recipes have been keeping us fed and happy these last few weeks! Your creativity and can-do are inspiring (even when my fridge is not 🙂
Hi Kay! My Anglo/East Indian Mom-in-law taught me how to make these… she called them “chapathis…” from what I’ve learned it’s best NOT to over-knead them… she used to roll them into little balls… with a little oil on her hands and cover them with a cloth first and let them sit… then she would roll them… I do it too now… it makes for a much softer chapathi/flatbread…. but don’t over-knead… I did it too… she told me not to. Lol. You live you learn… I had a few brick disks before I got it too!
this recipe worked out really well, and the taste was AMAZING.
Thanks.
You’re converted now!!
Hi Nagi, is there an alternative wrap to clingwrap when resting the dough? We try not to have a lot of plastic in the house
In a bowl covered with a damp towel will be fine 🙂
Made these with vegan butter and almond milk for my partner and I. He said they tasted and had the same quality as Asian and Middle-Eastern restaurants. Super pleased!
Woah that’s great Poppy!! N x
Hi! I’m using wholemeal flour but my dough and flatbread a are too stiff. Should i add some water to the dough?
Hi A, yes wholemeal water absorbs more water than plain flour – you’ll need a little extra water here. N x
I just made some (for the 3rd time) and they always turn out delicious and tender !!
Thank you Nagi for a fantastic recipe !
Wahoo, that’s great to hear Monique! N x
My family and I love this flat bread recipe. It is so fast and easy. You can have fresh bread with dinner anytime you want with this recipe!! Thanks!!
Yes 100%!!! You’re converted now! N x
These look really good, but I am wondering if ONE serving is really 370 cals? That seems like a lot.
Hi, yes that’s correct. You could always make smaller flatbread to stretch out the serves 🙂
Made these with oatly whole drink (instead of milk) and olive spread (instead of butter) worked great!
That’s great to know Natalie! N x
Just made them with a home made shawarma! You were right, the softest flat bread Iv ever had! Amazing recipe! Perfection! Thank you so so much!
WOOT!!!
Hi Nagi,
Tried your butter chicken recipe and naan bread last night. Absolutely amazing! The only question I have for you is the naan bread didn’t puff up like the video above. I followed the steps as is except realized that I didn’t kneed the dough as much as I should have. Could that have been the case? It only gave me one or two small little bubbles and that’s it, making for a little more of a doughy inside.
Hi Nicole! The test with dough is to stretch it – at first, it will be rough and tear. You will know you’ve kneaded enough if the dough looks smooth and when you stretch it, it stretches like an elastic band ie smooth surface. You can see in the video the before and after of the dough. N x
I also noticed I had to cook mine on the highest heat to get a good texture and browning – could be that causing you issues?
This is such a lovely recipe! I used my hand mixer with dough hooks and finished by hand. After it sat, rolling out was so easy. I stuffed mine with leftover meatballs, shredded mozzarella, and ricotta. Never buying naan again.
Sounds SOOOO good June!! N x
Have you tried the wholemeal ? Do you prefer the white or wholemeal?
Hi El, I personally prefer white as per the recipe, but wholemeal works fine too. N x
Sounds good. Thanks.
Absolutely love it! Easy to make. I double the recipe and eat some fresh a few for the next day and rolled out in the fridge. Perfect base for a thin pizza. Thank you 😊
Yes 100%! I love making pizzas with this!
Hi Nagi, do you partially bake the base first before adding toppings ? Thanks, I need a good easy pizza dough recipe.
reaallly good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks so much! N x
Hi! Can this recipe be doubled? I would love to make it in a larger quantity so I can freeze some to make school/work lunches easier.
Yes definitely!!
Can you use almond flour?