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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
I made this recipe to accompany the Butter Chicken I made for my partner on Valentine’s Day. I had never made flat breads before so was not sure how they would turn out. I needn’t have worried because these were so easy to make and tasted delicious. Soft and tasty. They were the perfect accompaniment for the butter chicken and got a thumbs up from my partner. Thanks Nagi another excellent recipe.
Awesome David, perfect for dunking into that delicious sauce!
Lovely easy recipe, I made mine vegan and they are delicious, have enough for packed lunch all week – thank you
Long time Loiterer, first time commenter. Made these and loved them! We put in a bit more salt. Our children really like them, haven’t bought wraps since!
Wahoo I’m so glad you’re converted! ❤️
I did my online shopping and drove into town to pick them up. I ordered greek wraps which weren’t available. Unfortunately I didn’t realise this until I got home. There are no shops where I live and I googled flatbread recipe and up came your recipe. Thank you! They were easy and fun to make. I can now make the quesadillas I planned for Friday night.
These look amazing, could I use these as a pizza base.
Hi Sue, yes, I have used them for pizza bases before – N x
If you use them as a pizza bade, would you use them before or you fry them?
Hello
I’m making this for the first time today I managed to get one batch out of the plain flour I have but for next time I wanted to know will self raising flour work the same?
Hi Eve, you don’t need any raising agent in these flatbread ☺️
Thank you so much for the flat bread recipe! Truly delicious and so straightforward. On my keep list😊
Wahoo!!! Thanks for letting me know what you think!
I never leave comments but these are quick, super easy and super tasty!
Yes! You won’t look back now!
Tried this out today and absolutely loved it. I’m a cooking noob and I pulled it off (well, ish). My dough didn’t really puff up like yours did and ended up burning a bit (maybe too high a heat) – any tips you could give?
Hi Angelica, try rolling out the dough slightly thinner and reducing the heat when cooking. I hope you give it another go!!
Did exactly that! Turned out amazing the second time, the third time, and for sure the next time I’ll give it a try. My siblings love it!
Oh my oh my. That’s the very first time i decided to make a flatbread. I was extremely apprehensive to say the least but there was no bread this morning and 3 mouths to be fed so i decided to give it a go. Theu dough was so pliable and lovely, and it was indeed soft! I loved it! Thank you so much for sharing this amazing recipe.
You’re so so so welcome Monika, I’m so happy you decided to give it a go! ❤️
Love this flatbread recipe, now my go to on a curry day, just prepping some up this morning! Much nicer than store bought, I sometimes sprinkle nigella seeds on mine as I cook them.
Amazing- I have failed at every other recepie I’ve I tried, easy and super tasty- thank you
Wahooo! You nailed it!
Very delicious. Approved by husband and kids. Simple and easy. The no yeast flat bread is perfect bread to go with this recipe.
So good, very simple and very much worth making your own! I saved a ton of money because I needed to make 20 flat bread at one time.. would have cost me 10 bucks for store bought and wouldn’t have been near as good! We had a couple leftover the next day and used them to dip in your recipe leftover taziki sauce, mmm…
You’ll never buy store-bought again!! ❤️
Will to work with wholemeal flour and can unused dough be frozen for next time. Thanks
Hi! Yes this does work with wholemeal flour and any leftover dough is fine to be frozen, I hope you love it!
Good job ma’am. Great recipe!
What type of milk can be used?
Used for pizza crust. Fried the one side as prescribed then flipped directly to a baking stone that is pre-heated. Top and bake to your desired level. Worked great!
Great recipe, so easy to make. I no longer buy them as the family love them.
Woot! BEST NEWS EVER!!
The nutritional chart that you have presented is confusing. 370 calories per flat-bread is quite high don’t you think? I think that that is not accurate. If it is, I will stay away from flatbread! 🙂
I made a test batch for dinner this week, excellent. I added sliced garlic, black onion seeds and chilli flakes to the dough, delicious.
Tonight I am making them for 30+ guests, some will be dairy free for our vegan friends, using coconut oil, almond milk, grated coconut and golden raisins…… 🙂 keep sharing great recipes, thank-you
Sounds fabulous!!!