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
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These were fantastic! thank you
You’re so welcome George!
Hi just wondering can you bake these oven or only fry
Hi Dave, they cook so quick it’s just easier to use a pan – you could use an oven tray that was preheated in a 200oC oven – N x
I love your recipe for my family. It is a great hit, but I can’t enjoy them as I have to watch my saturated fat due to cholesterol. I make my own with SR flour, greek yoghurt, and garlic olive oil. Similar but only 1.5 g saturated fat. Yours are still the favorite one. 🙂
Sounds great Vera!!
I melt butter and mix with garlic salt, parsley, and Italian seasoning to brush on the top when done cooking, delicious!! This is my favorite recipe of all time thank you so much
This looks like a fun thing to make with my granddaughter. Are you using kosher salt or fine salt? Thanks.
Our family loves this recipe – perfect every time!
Wahoo, that’s great Kate!
Just finished dinner. Amazing! Since the leftover mushroom sauce and mashed potatoes would only be enough for the kids and husband I thought I would eat only this. I had been craving some bread all day I thought I would try it and skip dinner.
I didn’t read the full recipe. So I ended up with only two flatbreads. I also just mixed it up, kneaded it in the bowl, shaped and fried – no mess on the table with flour. Didn’t let it rest but the outcome was superb. I didn’t get to eat it all by myself like I had planned. We used the sauce and mash as topings and ate it all super fast like some weird pizza. This recipe went straight to the recipe box. And I have to do it again when the kids go to sleep ’cause hubby requested it for lunch tomorrow.
If you were to make this ahead of time… Like if you wanted to prep dinner before the kids got home from school and life got crazy (totally random example of course)… Would you cook them and then store in the fridge or on the counter top?
I’d just store at room temp Sunny – N x
Sounds divine Aet!!!
Not sure what I did wrong, but my naans did not puff. The finished product looked like naan but tasted doughy
Hi Jane, sounds like they needed to be slightly thinner! I hope you give it another shot!
I made this great recipe this evening – too wet and cold to go to supermarket & buy dinner. I had some flour, soy milk, salt and butter – apart from half an avocado not much else… anyway with very little effort I had lovely hot flat bread within the hour. Wonderful recipe, although it was so good I ate too much – thank you 🙂
I have that problem ALL THE TIME Katie 😂
This was fantastic! I prefer thin and rolled them out a bit more. I also used a garlic infused oil to give them a garlic hint. After cooking I thought smaller versions would also make great flour tortilla for tacos. Nothing better than a utility recipe that can be used for pretty much any meal. <3
Yes! They are so versatile Dan, I’m so happy you loved them!
Turned out exactly like the pictures. Great recipe.
That’s awesome Amanda!
Hi Nagi! I’ve made this recipe twice now and it’s great, but I’m having trouble getting the flatbread to be pliable like it is in the video. Do you know what I might be doing wrong?
Hi Alicia, if you cook it too long it goes slightly crispy. Try cooking on a lower heat – N x
Aren’t these just Indian roti? Like, a really common food item across Asia. Not sure I would call them “flatbread” but the recipe worked for roti nonetheless. Thanks! 🙂
Yes I love all the different names for these!
I made these last night and they were so good! Totally easy and were delish! I served them with homemade hummus, turkey meatballs and a carrot salad with Tahini and crisped chickpeas from Smitten Kitchen and it went perfectly with everything. Will definitely make again.
Sounds like you nailed it Michelle!
I have cooked these and frozen them ahead of a family meal. How would you suggest to reheat them and for how long? Thanks!
Hi Nic, I would wrap in cling wrap and microwave to reheat – N x
Hi
I made these flatbreads and they were brilliant. Is it possible to make them in advance and reheat them in the oven. If so how would I do that ? I want to make them for a dinner party with your slow cooked Lamb recipe ! I love your recipes
You sure can Shirly, I would wrap in foil and heat in the oven – N x
Hi! Is there an alternative to cling wrap that we can use?
Hi Ellen, beeswax wraps or a bowl with a damp towel over it will also work – N x
Can I make lots of small ones out of this same recipe?
Yes definitely Lydia!
I just made these beauties ahead for the butter chicken I am making tonight (it’s in the fridge marinating) and they are amazing. And so easy! And delicious. There are only 3 though. I might have eaten the other one.
They will be perfect with butter chicken… if they make it until then 😉
Hi there, could you add garlic and/or green onion to the dough before cooking for extra flavor?
Sure could Bec!
Made this last night, tastes terrific but didn’t see it puff or bubble up while cooking. What could I be doing wrong?
Hi Lim, try a slightly higher heat, let me know how you go! – N x