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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Doug Martin says
forgot to mention that I made the dough with the pizza dough setting on my breadmaker…..sat in the hottub and relaxed as the dough was made, and cooked it up when I got back to the kitchen…
Doug Martin says
I used Eincorn which makes a really sticky dough, and I used amaranth flour to roll it in.
Used water and evaporated milk as I do not keep regular milk.
I am very happy with outcome and will use it again with some experimentation.
kayla says
Mine wasn’t bubbling and came out hard. What could I have done wrong
Nagi says
Hi Kayla, sorry you’re having issues here – how long did you cook them in the pan for? You may need a higher heat and shorter cook time. N x
melissa says
Easy and delicious! Great with all of the curries. I would double the recipe too and if you have extra they are great for your leftovers. They warm up pretty nicely in the microwave for 20-30 seconds and are even more delicious buttered 🙂
Emma Phillips says
Love these!! I make them to accompany the lentil curry or the tikka masasla.
Kai says
O.M.G delicious and easy. I’m never buying shop made ever again!
Kris Din says
I added garlic and onion powder, measure with your heart 😁. I used ghee, and just like my roti this wasn’t round either and that’s ok! I used this as my roti substitute tonight with potato and channa curry and can’t wait to try it as a gyro! As noted by comments and the author, this is so versatile and did I mention absolutely delish! Give it a try, just once and you’ll be hooked!! Thanks so much!
Kristen says
I made these tonight as garlic naan for the first time with your butter chicken recipe. They were so easy to make and made the meal. No need to go out for Indian!!
Nagi says
Wahoo! Perfect Kristen! I do have an authentic naan on the way soon too! N x
Alexis H says
I quadruple this recipe every time I make it – we have 11 people in our family. 🙂
My son requested your greek chicken gyros with homemade flatbread of course for his 11th birthday!
Bethany says
This recipe was easy and delicious. I made it with vegan butter and almond milk because of a dairy allergy and they were a yummy side for our soup.
Marianne says
Thank you for the best flat bread recipe out there. I’ve tried so many and this, hands down, tops them all!! Gratefully, from British Columbia, Canada, I thank you
Alice says
I followed this recipe and I used skimmed milk. It was delicious!!! Thank you Nagi!
Elizabeth Norman says
Super easy. Made it in an emergency as I’d forgotten naan breads. Will definitely make it again as the breads were delicious.
Donna weston says
Is it possible to make the flat breads using gram flour.?
Nagi says
Hi Donna, not this recipe as written as the liquid content will be different and it will have a different texture. N x
Charlie says
This recipe was amazing and super easy. I used vegan oat milk and vegan butter, using exactly the same amounts. The perfect flatbread recipe!
Vicki says
The best flat bread recipe I’ve used by far, does exactly what it says on the tin 😍
Elaine says
Hi Nagi,
Just wondering if you could use a pizza stone to cook these in the oven? I have made pita bread that way before & it was really effective (although I realise that this is not a yeast-based recipe so not quite the same!)
Thanks in advance – I love everything I have made from your recipes (especially your Beef & Guinness stew + tiramisu!!)
Helen says
Wow, super easy recipe. First time making flatbreads and they turned out great (and very tasty). Thank you Nagi!
Lolly says
Very tasty and such a simple recipe. I’ll definitely be making these again (and again!). Thank you.
Charlene says
Hi Nagi, this is the second time I’m making the flatbreads. Soft and flexible recipe, will make it again. Love your blog but I love Dozer’s updates more!