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.
Please can you let me know if these can be frozen?
Hi Kaye! Yes they can but best rewarmed before serving. 🙂 Just 15 seconds in the microwave!
Absolutely delicious. I cook these on the hotplate of my Aga with the lid down. I looked at and tried many recipes for flatbread, this is by far the best. Thank you!!
Thank you! I’m so glad you enjoyed it! N x
Hi
Thanks a lot for the best of the best recipe I try it and it’s works but I backed it on the grill without oil , then I stuffed it with a chicken Shawarma.
Oooh YUM!!! Chicken Shawarma!!!
Nagi, I think I am in love with you (well certainly with your recipes). Best flatbread/naan recipes we have ever tried. We brushed some melted butter and minced garlic on the the top before turning it over in the frypan. We have also made your beef cheeks and mexican lasagne – both amazing. Thank you for sharing you gift with us.
Awww thank you Alan! You flatter me!! I am SO GLAD you are enjoying my recipes and especially this one, I have a huge soft spot for this recipe! N x
I have made this so many times over the last few months I know it by heart! So easy and tasty. I love them for dipping into curries and also make thinner ones to use for wraps and kids lunches. So much better than the store bought ones. Thank you for a great recipe once again.
I’m so glad you love this too Donna! 🙂 I’ve made this a few times in the last week myself – glad I’m not the only one obsessed! N x
This basically how chapathis, an Indian flatbread, that’s a staple in most Indian homes, are made. The original recipe just calls for flour, salt,water and oil( if you require). Infact, reading through your comments, a few of your readers have actually tried it out using the original ingredients ie water & oil.
But yes, it’s a very easy , no yeast, versatile flatbread that will go very well with anything you can think to wrap around ?
I honestly think Indian flatbreads are the BEST in the world!! I actually didn’t think chapathis were soft though? Mine always seem to come out a bit crispy on the outside so I can’t use it like a wrap, to roll things up in?
Lol! I know what you mean regarding the crispy chapathis ?. It happens to the best of us. So don’t let it beat you.
The secret lies in the dough. Soft pliable dough. Roll it out evenly. Not too thin or thick. The hallmark of a good chapathi is if you can tear it using just 3 fingers.
I bet you’re soon gonna be making chapathis that are to die for!!
Good luck ?
The 3 finger chapathis test! 🙂 I will keep trying…. this dough is definitely more forgiving than chapathis!!!! N x
It’s called chapathi or roti in India.
But less oil / butter, no? N x
This was so simple and delicious! Second time making it… served first with a lentil soup and second with curried chicken. Halved the recipe (to two servings each time). So good. Thanks!
I’m so glad you enjoyed it Tanna! Thanks for letting me know! N x
I did these with roast pumpkin, my friend announced it was food heaven, so thanks for the recipe, it’s so nice to find quick easy and cheap bakes with stuff in the pantry.
Yay! So glad you enjoyed it, thanks for letting me know! N x
HI nagi…I did this recipe of flatbread few minutes ago and yes…so good…just a little bit of question though…I found the dough a bit hard that rolling them took an effort. A bit tiring for my arm….of course as a first timer couldn’t make my circle perfect…unless there is some kind of tips to do it…is this in you tube? Anyhow…yes glad I stumbled upon your website….so many interesting recipes to try….my lifetime will be over before I probably could do them all. Thanks…please let me know how the dough should feel to the touch? Thanks.
Hi Chit! The dough shouldn’t be too hard to roll but I guess it depends on arm strength! Feel free to use a touch less flour and make the tough softer 🙂 Or slightly more liquid! I really keep meaning to do a video on this, thank you for the reminder! N x
The best flat bread I’ve ever eaten. Easy to make and absolutely delicious ☺
Thanks for letting me know Lily! Hope you had a fantastic weekend – N x
Had no milk, so used water instead. Still works and still tastes pretty damn good.
Oh good to know…must be lighter! I wonder if we use oil instead of butter also? Hi Nagi what do you think
Hi Chit! Pretty sure it will work but haven’t tried it! Might be a bit crisper on the outside. 🙂 But still delish! N x
So glad to hear that Mikkel! Thanks for letting me know! N x
I know I’m just repeating what others have said, but I just had to thank you anyway, Nagi. This recipe is almost magical. Hard to believe something so easy could taste so good, look authentic and be so versatile. My husband has been telling anyone who’ll listen what fabulous naan his wife makes. Thanks for making me look good.
Ohhhh I love hearing that! i.e. your hubby talking you up! N xx
I have made these today with parmesan cheese and bacon grease instead of butter = Wonderful!!! Now the cheddar bacon batch is on the griddle!!!
Oooh! Cheddar bacon flatbreads?? YUM!!
This is the best flatbread recipe I have ever tried. I Plan to use it in future rather than spending masses on store tortillas, which never taste quite right.
Oooh! I’m so glad you enjoyed it Megan, thank you for letting me know!
This is my first time making flatbread after lots of internet research and I gotta say that this is the simplest recipe I’ve encountered so far- with great results! Reminds me a lot of flatbread called roti canai or paratha back home in Malaysia (albeit this is less oily that those. Healthy and delish!) Great taste of home!
I’m so glad you enjoyed this Adelaine! Thanks for coming back to let me know! N x PS Roti Canai is the BEST!!!
Hi Nagi,
I made thiese for the first time but used skimmed milk (it was all I had in!) and they were beautiful – even my teenage son gave them the thumbs up. I am absolutely going to make these again, so light and tasty. Thank you.
Thanks for trying my recipe Nic! I’m so glad you enjoyed it, and thank you for coming back to let me know! N x
This is my first flatbread recipe.
Hope you enjoy it!! 🙂
Can’t wait to try. Can you freeze? Before or precooked? Thank you.
Hi Sally! I freeze it cooked, then reheat in the pan 🙂
I want to thank you for this recipe. I love flatbread. I’m trying to lose weight so I thought I would give this a try. This will be the third time that I’ve made this tonight I’m serving it with a New Orleans Chicken and sausage Gumbo. The two times I have made it have been great success. Thanks again
I’m so glad you enjoyed this Gary, thanks for letting me know! N x