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:
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Hi Nagi, I love this recipe, much better than store bought tortillas! But I think they are best eaten on the day they are cooked. Do you think you can freeze the uncooked rounds, after resting and rolling them out?
Hmm! I haven’t thought about freezing it but actually, I think it will work! I freeze yeast dough so I figure this should definitely work!
Hi Nagi, I have always thought that making flat bread would be daunting. I have watched friends (who claim expertise) make them. But waiting for the dough to rise and then making them was always a long wait (sometimes 2 or more hours) until we ate. So, I chose to buy them, usually from a restaurant that makes really good naan. Today, for my dinner guests, I decided to make your chicken souvlaki, Greek salad and try my hand at your flat bread. Now, usually while my guests are busy with the bartender, I am always stuck in the kitchen cooking for hours. But this time, in the thirty minutes it took for the flat bread dough to rest, I was able to complete both; grilled chicken souvlaki and Greek salad. Also clean up my kitchen, and set the table. It took me another ten minutes more to completely fry (I did not use any oil) all the flat breads. I could not believe that it was so easy to make. My quests was astonished that flat bread could’ve been made so easily. Then they raved on about the flavor and tenderness of the flat bread, the well seasoned chicken and freshness of the Greek salad. I also followed your note about slathering on the butter on each one I made. My dinner party was a huge success and all due to your recipes. After dinner, I showed them your site and they were so amazed by all your recipes and how easy it was to follow your directions. I am afraid they were all converts. Thank you so much for a no fail dinner party. I absolutely love your recipes. They are amazingly delicious.
WOW!!! I absolutely LOVE hearing that Mo! Thank you so much for taking the time to leave such a lovely message! N xx
Loved this recipe, got better results than those with yeast, yoghurt etc and so quick and easy. This is my favourite flat bread tecipe ever. Thanks for sharing 😊
That’s fantastic to hear Liza! Thanks for leaving a review! N x ❤️
Hello.Unsalted or salted butter ?Thank you in advance .🤔
Either 🙂 I usually use unsalted. N x
Thank you for the wonderful recipe. It is quick and easy. I will never worry about not having pita bread on hand! I used whole wheat bread flour, which can have a tendency to absorb a lot of moisture and the ratio of milk to flour worked. Also, I forgot to buy buttermilk for this recipe, so I used 1 cup milk to 1 tablespoon lemon juice as a buttermilk substitute.
That’s great to hear Katrina! Thanks for letting me know! N xx
Can you make this recipe with bread flour instead of all purpose?.
Thank you
Yep that’s fine! 🙂 N x
great. this recipe is so easy i could have my kids make this.
That’s so great to hear Cassandra! So happy to hear you enjoyed this – N x
I tried these tonight and they were awesome. Very easy and very tasty
Thank you for the review Andrew, it’s so terrific to hear you enjoyed this! N xx
I’d love to try this recipe. Has anyone used an AGA to cook the flatbreads on? I don’t have a conventional cooker.
I’m sorry I haven’t but if it heats up like a fry pan then it should be fine!
Can you double the recipe? Thanks
Yup for sure! 🙂 N x
I have tried this flatbread and it is amazing!!! No fail
Now I have gone low carb-aghhhhh
Can I substitute flour with almond or coconut flour? Or shall I just give it a go and report back?
I’m so pleased you enjoyed it Caroline! It works well with GF flour but I haven’t tried almond or coconut, so curious! Love to hear if you try it! 🙂 N xx
Hi nagi just make the dough with gluten free flour , my husband is on gluten, wheat, yeast and sugar free food and not easy to find stuff without sugar thanks for the flat bread recipe I let you know the out come
Hi Myrna – this works great with GF, hope he loves it!
No!!! It did not work almond flour. The flour soaks up too much liquid, so will maybe try again with less flour,
but think maybe, should not mess with your perfect recipe.
Thanks for the feedback Caroline, I’m sorry it didn’t work out. Bugger! 🙁
Hi Nagi, I’m new to cooking and your site (which I just LOVE)! I’m a total fan and will be trying out this flatbread recipe tonight. Thanks for making cooking fun, exciting and doable! Best wishes & success!
HI Feli, welcome! I’m so pleased you like my site, I do hope you enjoy this flatbread! N xx
Just tried this recipe out and amazed by how yummy and easy it was! I used white whole wheat flour and you couldn’t tell the difference! I even threw it on the grill (to make a cherry, goat cheese, and arugula flatbread) and it was still just 2-3 minutes on each side. I love the chatter and pictures before the recipe, too!
I’m so pleased you enjoyed this Emmie and YUM, your flatbread sounds incredible! N xx
Hi Nagi,
This is an awesome recipe, and very easy to follow. Thank you for sharing your wonderful work.
My daughter she into flatbread with Roasted Pine nuts Hummus. I will try to make this soon. Once again thank you. ❤️ You deserve …..5 stars
That’s great to hear Sherlyn! Thanks for taking the time to share your feedback! N xx
Hey Nagi. All due respect, I’m glad that you’re passionate about your recipe (as you should be), however I do believe that maybe you should get to the point a bit faster. I nearly left this webpage because this article began to look like it was a review of a recipe and not an actual recipe itself.
Or you could just scroll straight down to the recipe!
Matt, I agree with NAGI – PLEASE DO NOT TAKE IT OFFENSIVELY. I think it’s just a difference between men and women. Women are chatty and men are direct. Nothing wrong with either 🙂 Personally, like you, I generally just want people to get to the point 0 I hate chatting, lol! When it comes to cooking something new, I like the chattiness simply for tips and notations, so I don’t mind reading a little extra! I want to make sure my hubbys meal is the best I can make it! 🙂
❤️ N xx
Hi Matt! Regretfully, all my recipes start with some chatter so if you do find it annoying, I do recommend that you find other websites for recipes 🙂
Love this recipe. I have skin allergies that require me to limit my yeast intake, or eliminate it. I’ve been using these as a bread replacement for sandwiches. I am going to experiment and add things like dill to my next batch, I bet that turns out AWESOME.
YES! Herbs are WONDERFUL to add to this! N xx
Sorry if I missed this, does a cast iron skillet work for these? Going to make them tonight for Meatless Monday Meal!
Yes! Perfect! 🙂 N x
Can you make these with whole wheat flour? Half whole wheat and half all purpose?
Yep! For sure 🙂 N xx
Recipe looks good. And a great video too. I found the before and after kneading comparison really helpful for a first time flatbread maker.
I wonder, is it possible to swap out the butter for olive/vegetable/sunflower oil?
Hi Muka! I haven’t tried that for this exact recipe (at least, not to my recollection) 🙂 Pleased you enjoyed this! N xx
Perfect recipe! I added some spinach powder also. Now if only I could have my old gas stove and my iron skillets ……these electric stoves just don’t cut it!
I’m so pleased you enjoyed it M! N xx