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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Cullen says
This step is confusingly written:
Heat oil: Heat a non stick pan over high heat (no oil).
Shade says
Use oil if you’re not using a non stick pan.
If you are using a non stick pan,then don’t use oil,
Good luck
Sandy A says
These turned out perfectly, even at high altitude. My husband loved them. I see many more in our future!
louwell says
can this recipe be stored for long time in fridge? and heat it when needed?
Marsha says
Mine did not puff up at all.
Glynis says
Hi Marsha. Glynis here in Cape Town, South Africa. Not sure if you live at sea level like me. If you live at sea level, the air pressure is greater than if if you live at a higher altitude. Therefore you need to add a bit of leavening/raising agent (this recipe does not call for leavening) or if the recipe has leavening (like baking powder or yeast). So for this recipe I added a teaspoon of baking powder and it turned out great. This principle works for all recipes.
It could also be that maybe your heat is too high or too low.
Jeff Friedberg says
WHAT is a “tea towel?”
Jan Rutledge says
Typical man question
James says
Dish towel, drying up towel. Whatever you call the thing you’d dry dishes with. Not sure where you’re from.
Nicki Sigston says
So glad I found this recipe, it’s fabulous & so much easier than several others I’ve tried but with better results. Breads started to burn after 4 so had to turn heat down, otherwise perfect, thank you.
Yvanna says
Almond milk and Woolworth’s
gluten-free flour works GREAT! Thank you SO much, Nagi!
Nagi says
Woo hoo!!! Thanks for that feedback Yvanna!! That’s so good to know for g/f and dairy free readers! N x
Liah says
Hi Nagi, if am using a stand mixer (as opposed to kneading by hand), for how long should I let the mixer knead the dough for? Thanks
Meryl says
Thank you for asking that question – it was mine too. 🙂
Nagi says
Two minutes is fine Liah!! N x
Candice says
Life changing recipe! So delicious and easy
Nagi says
I’m so glad that you enjoyed it Candice! N x
Helen says
Absolutely delicious
Never buying store bought again
Nagi says
Woo hoo Helen!! Enjoy! N x
Kim Phillips says
Love this recipe! I made it vegan by using oat milk and avocado oil, and used 1/2 c whole wheat flour, the rest white. It kept well in the fridge, and I rolled it out just before cooking. It didn’t matter if I took it out ahead or not, which was great because I’m not a good planner. I like that it doesn’t have yeast so I was able to use the dough over a few days. I will be using this recipe again and again!
Nagi says
Thanks for those vegan tips Kim!! N x
AL says
Does the dough freeze well? Thank you.
Nagi says
I would not freeze the dough Al, but the cooked breads freeze well! N x
Claud Sebastian says
This was my 2nd attempt making your flatbread recipe and it was better this time round. Because of the toppings
Nagi says
I’m glad you liked it Claude! N x
Dyla says
I just successfully made Manakish – 4 topped with Za’atar & 4 topped with feta & mozzarella cheese – using this flatbread recipe! This was my 2nd attempt making your flatbread recipe and it was better this time round. Because of the toppings, I baked them in the oven at 190c for 12-13 mins. Came out soft and delicious. Thank you for yet another winning recipe.
gayle says
I cant believe that it is 49 gram of carbs for one piece, did you mean for all the bread made in this recipe?
Ann says
The video shows the dough being cut into 4 rounds, but the recipe calls for cutting it into 6 rounds. When I calculated grams of carbs for 6 rounds, it was a little over 32 grams per round. I made this last night to go with my homemade falafel and hummus and it was delicious.
Nagi says
That is the correct amount for each flatbread Gayle! N x
gayle says
ugh 🙁 Being diabetic makes this bread a no go for me unfortunately. too many carbs. I’ am only allowed 45 grams of carbs for one meal, so this is over that limit, which would limit me from eating anything else that has carbs in it (Which is very hard to do
gayle says
Love this recipe. I am in the middle of celebrating the Days Of Unleavened bread, and this is right on the mark. I am making Lasagna tomorrow night so I wanted to try it in replacement of garlic bread, it’s a great substitute. I was also thinking dipping it in honey, and or use this bread in place of Flour tortillas for all kinds of tacos. I know i’ll be making this more often now and not just for the days of unleavened bread.
Hadassah says
I was in the same boat but I have been craving it ever since ! It was just so good !
Lisa says
I’ve made this recipe a few times this week. This week is the Feast of Unleavened Bread and I was so pleased to find this recipe for bread without yeast that was so soft and pliable. Thank you Nagi!
Vy Tran Plata says
do I need to add extra water for wholewheat flour? Since they have more protein and absorb more water…
Kate says
Have made these several times to go with Nagi’s delicious butter chicken recipe (although I swap out paneer cubes for chicken) and they are delicious!
Nagi says
Woo hoo!! I am happy that you liked them Kate! N x
David W. says
My wife had me make this for her. I used whole wheat flour and substituted Country Crock margarine for the butter, slightly reducing the amount of salt I added as well. They turned out a little ugly (probably my fault), but tasted delicious! Thank you for this great recipe! 😄