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.
Just made your flatbread!!! Fantastic-easy and delicious
Thanks so much for the feedback Yvonne!
Hey,
Love your blog. This is called chapati in East Africa.
Hi Leah, Yes I love all the different names for this flatbread!
Hey Nagi, I love your recipes, been making lots of food. Have you thought of combining your flatbread and no mess breadfast ideas together into an empanada/handheld pie/pastie? I make a similar empanada dough, fill it with pot pie/meat and potatoes/cranberry apple/etc fold it over, egg around edges, press together with a fork, then bake 375* 25-30mins. Family really lves them. Jst a thought. AJ
Hi Nagi. How long would you recommended kneading the dough in a Kitchenaid?
It honestly doesn’t take long – just until it comes together!
Hi Nagi, I’d like to add cheese to these flat breads, is that possible? If so, at what point would I add it in?
Oh I like the way you think Sarah! You could roll out the flat bread, sprinkle grated cheese on and then fold over (like a pocket) and then flattened again with a rolling pin. I’d love to know how you go!
I feel so empowered! A very easy and party friendly recipe. I love that you include cooking notes, variations and most helpful, your suggestions on what to serve your recipes with!! Thank you!
You’re so welcome Omi! I’m so glad you loved it – N x
So easy to make (w/o yeast) yaayyy….love it so much. Will make shrimp taco for family tonight. Thanks so much…
Hi Nagi, just made this to go with your butter chicken for tea, and it was a huge hit. Our picky 2.5 yr old ate half of the flat bread and lots of butter chicken all by herself. Another awesome recipe. Thank you.
I’m so glad it was a hit Kathy!
Brilliant.’ Easy to adapt. Quick and simple but very tasty. I make it so often now I know to recipe by heart.
Great Joyce!
Hi Nagi,
I love your recipes and they are always big success. But now I have been kneading my dough for more than few minutes but it won’t turn smooth as in your video…Please tell me what to do, help!
Alessandra
Hi Alessandra, did you allow the recipe ingredients exactly? – N x
So easy to make and so delightfully delicious! Went beautifully with the Everyday Chicken Curry
I suffer with bad reactions to many food types including milk but I can eat butter. I was thinking of making this using water instead of milk. Will that work? Do you have any other suggestions? If it affects the taste, that is just something that I have to accept.
Absolutely loved this! It was super easy and tasty! I made this to go with your Chana Aloo dish! Thank you!
Perfect Wanda!
Hi Nagi. If wanting to serve these with your “Arabian Feast”, could these be made a couple of hours before serving? If using when cooled, do you think that will that compromise their pliability? Cheers
Hi Leon, yes definitely make them in advance, they are super soft and won’t go hard – N x
Hi Nagi, I love your amazing recipes. I’m wondering if I can use Spelt plain flour instead of wheat flour,for the flat bread recipe.
Hi Margaret, I haven’t tried but don’t see why not!
Hi Nagi
What’s the difference between flatbread and tortillas I am planning on making this recipe today. Give Dozer a hug from me
Bonnie from Markleeville, CA.
Hi Bonnie, tortillas are usually thinner – you can make this recipe and just roll out thin and use as a tortilla ☺️
Can I substitute margarine for butter?
Hi Colleen, yes I’ve heard margarine works as well ☺️
Can you use half & half instead of milk
Hi Theresa, I’m sure this would work fine ☺️
Oh,my,God! This is so easy to make. I adjusted the recipe slightly by using a low fat margarine – it was slightly less pliable – but still GREAT! And, best of all, the kids love them. I now make extra and keep the dough balls separately wrapped in Clingfilm in the fridge. I leave them out for 15mins before cooking.
Thank you 🙂
Wahoo! Great to know about the margarine. Thanks so much for letting me know what you think Barry ☺️
We made this gluten free using the 1 to 1 flour. I had to add a bit more milk and used very little flour for rolling them out. They were delicious!
Great Lori!