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.
Hi Nagi,
I tried this recipe last night & It. Was. Amazing! The bread was so soft & tasty. I had to add a little bit more flour to get the right consistency but it was pretty easy to make. Thank you so much for the recipe.
This was my first try of a recipe from you. Next I’m gonna try your Italian Meat Ball soup.
Love this recipe. I am not a bread baker (me and breads requiring yeast are not on the same page evidently) but I made this as naan to go with Butter Chicken and it was so good. Everyone loved it and the kids enjoy helping to make it. Thanks!
That’s terrific to hear Jennifer! Thanks for taking the time to let me know – N x
Nagi, would i be able to use this recipe to put cheese on the dough to bake in the oven?
I haven’t tried baking this Jessie. I’m curious though, may have to try! N x
Tried this recipe for the first time today. It’s brilliant. The flat breads are a hit with my family. I usually make my flat bread like chapati this one is far richer.. yummy…
I didn’t put oil on the pan to cook. Just used a dry nonstick pan and they came out perfectly.
Thank you Nagi😊
That’s so great to hear Marie! Thank you for taking the time to let me know! N x
Turned out perfectly, made as directed. Thank you! We will never buy wraps or naan again!
Just trying these now, the prep time is a little misleading since it looks like the whole thing takes 15 minutes, but there is a 30 minute rest period. Luckily we have soup to go with it so it can be reheated! Excited to try these.
Used this as a pizza base. Worked a treat straight in the oven!
Hi!
This recipe is great, thank you!
To make them a bit lower in fat I used skimmed milk and light margarine and it worked really well! They are delicious!
Thank you for this recipe – it’s perfect! We made it for the first time tonight to go with some crock pot chicken curry and rice that was prepared for a family who recently had a baby. They (and we) loved the flat bread! It’s just as you describe and I will definitely be making this again (and again, and again!).
I love hearing that Erin!! Thanks for letting me know you enjoyed it! N x
How do I use this recipe for flatbread pizza do I fry dough first or just dress the dough and bake in the oven thanks so much
Cook per recipe then use like pizza base in oven, it’s SO GOOD! Comes out crispy!
I want to try this using salt free butter and leaving out the salt completely. Milk has enough sodium and we’re on a low sodium diet anyway, so we really need to watch the intake. I look forward to trying this. Thanks for posting the recipe. I hate to make adjustments to recipes but it seems to be the course now (congestive heart failure) and will be a life long change. Again, I do look forward to making this.
Hope you love it Abby!
Can I add herbs to this? Chives, parsley or coriander?
Oooh YES!!
I have used this recipe about 5 times since I found it on this site. It is fantastic, quick and easy and never fails. Many thanks for posting this.
HIGH FIVE! So glad you enjoyed this Marianne, thanks for letting me know! N x
I want the recipe for Italian flat bread as I saw it on tv with lard and no yeast.
That’s a tortilla lol
Are they OK to make ahead and freeze?
I stumbled on your site and I’m so glad I did. I look forward to more recipes! 😊
I am curious to know if this recipe could be used for lamb/rice Lebanese pies and baked in the oven rather than cooked in a pan. I’m attempting to find a dough recipe that is not too doughy.
I’m sorry John, I’m not sure! I haven’t tried it 🙂 N x
If I do not have milk, can I use water instead?
I am pretty sure that will be just fine 🙂
I didn’t have milk so I used cream and water and cut the butter back – holy MOLY they were good, thank you so much for this recipe!! Am unable to eat yeast, you’re a life saver! I can’t understand why I used to pay $6 for a pack of 5 of these (esp as your ones are heaps nicer!)
I made the dough in my food processor which has dough kneading setting and it turned out perfect. The ratio of the ingredients is very accurate. I made 8 flatbreads out of this dough on induction hob. I should say it is super fast on induction. While you roll the next the one in the pan is ready, in less than a minute. So consider this if you are baking on induction hob. Thanks for the recipe !
Cheers from Armenia 😉
Thank you so much for sharing your feedback Emma, I’m so pleased to hear you enjoyed this! N x ❤️
made taco sized rounds and they are great
Thank you so much for sharing your feedback Jacqueline, I’m so pleased to hear you enjoyed this! N x ❤️
Have you ever tried this with sprouted spelt or wheat flour?