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Home Breads

Easy Soft Flatbread Recipe (No Yeast)

By:Nagi
Published:11 Jul '16Updated:17 Feb '22
1,667 Comments
Recipe v Video v Dozer v

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!

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

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.

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

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.

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

And of course, it is perfect to be used as pita bread, for things like Greek Gyros and Greek Chicken Souvlaki.

Chicken Souvlaki - Made with chicken marinated in lemon, garlic and oregano, it's so easy to make this Greek favourite at home! recipetineats.com

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!)

Butter Chicken - a chef recipe which is so simple and uses ingredients from the supermarket. The sauce is incredible!

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

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

Watch how to make it

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Stack of easy soft flatbread no yeast

Easy Soft Flatbread (No Yeast)

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 10 mins
Resting: 30 mins
Total: 45 mins
Flatbread
Greek, Mediterranean
4.96 from 486 votes
Servings6 x 20cm / 8″ flatbreads
Tap or hover to scale
Print
  • 13189
Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it’s perfect for using as a wrap, stuffed with whatever takes your fancy. It’s also a great make ahead recipe – the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.

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 oil: 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:

1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants! (If you got the time, here’s my proper naan recipe made with yeast. It’s just like you get at Indian restaurants – super soft and fluffy!)
2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Cooked breads keep really well in the freezer!
3. Wholemeal flour – Works great with WHOLE WHEAT flour, does not work with almond flour. See note 4 for Gluten Free.
4. Dairy free / vegan substitutions: A reader tried the original recipe then reported back that it also worked just as great substituting the butter with olive oil and almond milk for the dairy milk to make it a vegan / dairy free version. Brilliant! Another reader has also made this with coconut oil and reported it works great.
5. Gluten free option – This works pretty well with Gluten Free flour. You may need a bit of extra flour to roll it out – just add more as required. The texture is a bit different – a bit chewy, and you may not be able to roll them out into neat rounds like pictured. 
6. Use this for: Gyros, Souvlaki, as naan for curries like Butter Chicken, Chickpea Curry or Beef Rendang.
7. Recipe source: Based on this Flatbread by Julie Goodwin.
8. Nutrition per flatbread.

Nutrition Information:

Serving: 125gCalories: 370cal (19%)Carbohydrates: 49.9g (17%)Protein: 8.1g (16%)Fat: 15.2g (23%)Saturated Fat: 7.6g (48%)Polyunsaturated Fat: 7.6gCholesterol: 31mg (10%)Sodium: 386mg (17%)Fiber: 1.7g (7%)Sugar: 2.2g (2%)
Keywords: easy flatbread, flatbread, flatbread recipe, flatbread without yeast, no yeast flatbread recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Cooked this? Rate this recipe!




1,667 Comments

  1. Wesley Bielinski says

    January 27, 2023 at 5:58 am

    How does it puff up without baking powder?

    Reply
  2. Serenity says

    December 31, 2022 at 2:36 am

    5 stars
    They’re the best I’ve ever made. Thank you!

    Reply
    • Sam says

      January 1, 2023 at 5:44 pm

      5 stars
      Awesome recipe. Made 6 , all ready for New Year’s Day lamb souvlakis. So easy and puffed up beautifully.

      Reply
  3. Lis says

    December 18, 2022 at 3:41 pm

    5 stars
    Oh Nagi why do I bother trying other recipes. These worked perfectly as pictured. Won’t be buying store bought ever again. Thank you.

    Reply
  4. Christel says

    December 12, 2022 at 11:05 am

    I am a bit puzzled. The recipe says to cut the dough into six pieces, in the video it’s cut into four. Does that make a difference to the puffing up if I cut into four only? Also, in the video the flatbreads are fried in a bit of oil, in the recipe it says ‘no oil’ in a non-stick pan.

    Reply
  5. Angela Dash says

    November 26, 2022 at 3:56 pm

    Have made it a number of times, so easy and much tastier than bought. Another winner.

    Reply
  6. Peter Johnson says

    November 25, 2022 at 12:57 pm

    Recipe states: 300 g plain flour (all purpose flour) (level cups, unsifted, not packed), + keep ¼ cup extra for dusting & adjusting dough.
    Does the ¼ cup of flour come out of the 300 grams – or is it extra?
    Video appears to make FOUR flatbreads whereas the yield is stated as 6!?

    Reply
  7. Katie Bramley says

    November 9, 2022 at 9:06 pm

    5 stars
    These came out great first time, so easy to make and very tasty. My toddler had great fun kneading the dough and rolling it out. But the best part was eating it with hummus and lamb kofta!

    Reply
  8. Kylie Andrews says

    October 19, 2022 at 9:50 pm

    Amazing! So so good and super essy

    Reply
  9. Nettie says

    October 18, 2022 at 4:40 am

    I made these today. They puffed up. They look just like the picture. My question is why do they taste like flour or are they suppose to taste like flour? Not sure if I have done something wrong.

    Reply
  10. Sun says

    October 5, 2022 at 1:14 pm

    Do you think I could replace some of the flour with rye flour? Maybe 1/4 to 1/2 cup?

    Reply
  11. Karina says

    October 3, 2022 at 9:29 pm

    5 stars
    I will never buy flat bread again!! So easy, I used my kitchenaid dough hook. These puffed up with huge bubbles! Amazing. Thank you Nagi. We had them with the Koftas and the whole family loved it.

    Reply
  12. Karen says

    September 27, 2022 at 5:37 pm

    5 stars
    I can’t understand this magic. So simple and tasty. Just perfect. My fourteen year old son has made these every day of the holidays. Nagi, you’ve saved me 😆

    Reply
  13. AMF says

    September 21, 2022 at 11:19 am

    5 stars
    This was amazing and so easy. Served it with chicken kabobs, homemade tzatziki sauce, and sliced tomatoes. You could also add red onion, cucumber, etc. I followed the video and cut the dough into 4 portions, not 6 as stated in the written recipe. I also used oil in a cast iron pan, like the video. Mine didn’t puff very much but looked just like the picture and were delicious.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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