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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I made these last night and they turned out perfect. I sliced Heirloom Tomatoes on top and then drizzled Olive Oil over the top. YUMM.
🙌🏻
I made these last night………turned out absolutely perfect the first time. I will be making these again. I just sliced heirloom tomatoes on them and then drizzle Olive oil over the top. YUMM!
This is an amazing recipe! Wraps are a staple in our household and I always bought pre made pitas… not any more!! This is so simple, takes no time and the outcome is incredible!
Thank you!!!
I wonder if I could bake this?
Finished making it and can’t stop eating:)
Delicious!
Taste different than store bought bread and very similar to naan. Made it on medium-low heat ( my gas range is very hot) and smaller in size. Six pieces
I have tried it and it works well
Love hearing that Jo! Thanks for sharing your feedback! N x ❤️
excellent thank you and so easy
I’m allergic to rolling pins Ü so I a-l-m-o-s-t clicked off the recipe but….you should know your video SAVED me! Once I saw that you barely kneaded it and how luscious it made that quick dough, I was sold!
I use store bought Naan as a crust to make pizza at home. This recipe was PHENOMENAL ♥♥♥
I’ll never buy store bought again!
Thank you, Nagi!
Great to hear Tracy! Thank you for taking the time to let me know! N x
Since my husband and I are on this little diet here. I substituted Milk for Coconut milk. We are going to find out how well it goes!!
Could I use skim milk in substitute for whole milk?
Absolutely the best and easiest flatbread recipe I have ever used. Puffed up beautifully in the pan. Nom nom.
That’s terrific Liz! I’m so glad you enjoyed this one – thanks for letting me know! N x
Nagi, this flat bread is so easy to make and delicious! I make it all the time and when people ask how I make it, they’re so surprised at how easy it is. I like to add some green onions sometimes. I mix them in with the flour before adding the milk/butter. It’s so good! Thank you for this recipe and all your recipes, Nagi. They never fail me.
I’m so glad you love it too Lee! Thanks for letting me know!
Hi there, I’m having a problem with this that I was hoping to get help with. I kneaded the dough in our bread machine (doubled the recipe) and let it sit for about 30-45 minutes. Looked great. But when I tried to roll it out, I had a lot of trouble getting it thin enough — it kept shrinking back on itself. I’m guessing this might be from the gluten development during the kneading process. In any case, has anyone else experienced this? And any ideas for how to deal with this for the dough that I have left (and also how to avoid this problem in the future)? Thanks!
Try letting the gluten relax by resting your dough. It might take you a few rest periods to get it rolled out.
I kneaded mine for about 3 mins by hand. Turned out great. I would say it’s been overworked.
I made these last night and they were sensational. I usually make flatbread with yoghurt, but they can get a bit crusty, so this recipe will be my ‘go to’ flatbread from now on. Thanks Nagi, love your work!!
That’s terrific to hear Kate! So glad you enjoyed this! N x
Made this twice this week, served it with Persian koobideh, and it was fantastic. For 4 people, I made 8 flats, so cut each ball of dough in half – perfect size for my 8 & 11 yr olds, and they loved having 2. They wanted more, so the first time I felt I should’ve doubled it. Made it again tonight with a heavier dish, and this batch was perfect size (also split into & smaller rounds). GREAT recipe!!!
Nagii thankuu very much for this super easy recipe 😃I made them last night and they were a hit😄😄
I have a small question for you.can I substitute one cup of atta flour for one cup of flour?
Ive never seen such an easy recipe! Brilliant budget bread recipe, definitely keeping this one! I used wholewheat flour and they came out brill, will go down a treat with the home-made falafels and salsa 😁
Dear Nagi, I simply love your recipes! I know I can just blindly follow them and it’ll turn out great!
May I add a suggestion to this flatbread recipe to make it a wee bit healthier? Couldn’t hold myself back from sharing this 😛
I substitute half the all- purpose flour with whole wheat flour. It turns just as soft and tasty.
Keep all those the lovely recipes coming!
Love,
AM
Thank you Anu! I thought I added in the notes how it works so great with whole wheat too 🙂 I will check again! N xx
Thanks for the recipe. I’ve never made flat bread before. How can I make more than just 4? Do u have to make another separate batch bc I can only cut into 4ths? Sorry for such a newbie question. I love to cook, but baking hasn’t been explored as much!
That’s ok Tiffany, happy to help! Make multiple batches because it’s hard to handle more than one batch at a time 🙂 You could make 6 slightly smaller ones if you want!
Look great! any luck freezing these?
absolutely! Please see the notes!