An easy, soft flatbread recipe that’s made without yeast. You’ll love how soft and pliable this flat bread is, making it perfect to use as wraps for Souvlaki or Gyros, 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.
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
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Easy Soft Flatbread (No Yeast)
Ingredients
- 2 cups / 300g 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 butter (1.75 oz)
- 3/4 cup / 185 ml milk
- 1/2 tbsp oil (for cooking)
Instructions
- Combine butter and milk and heat until butter is just melted - on stove or in microwave.
- Combine 2 cups flour, salt, butter and milk.
- 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.
- Wrap with cling wrap and rest at room temperature for 30 minutes or so.
- Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
- Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. (Note 1)
- Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
- 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.
- 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.
Is it 2 cups of flour (normally 240g) or 300g?
Hi Jason, 2 cups is 300g as per the recipe. N x
Hi Nagi
I absolutely love your flatbread recipe, I have a large household and these have become a go to! I make them in the sandwich maker so I can make tons while cooking, they cook really well in there! Your site has got me through iso! Thanks again xx
LOVE, LOVE, LOVE THIS!!! I nearly didn’t make it because I couldn’t be bothered, but glad I did, it was SO easy, and fun to make. It worked perfectly and I was so chuffed with myself. It was my favourite part of dinner! Thank you!!
Super easy and good! Was out of milk so replaced it and the butter with heavy cream – worked perfectly!
Great Terry! N x
I made this flatbread today. I used cup4cup gluten free flour and added Italian herbs and garlic. It really cooked nicely. So many recipes don’t transfer to gluten free, but yours really did! Thank you!!
That’s so great to know, thanks so much Tanya! N x
Nagi!!!! Wow just wow! Finally a quick delicious flatbread that turned out simply delicious. Thank you! So much better even than a tortilla for a breakfast sandwich IMO. Will be eating a lot more beans which I love with naan bread but rarely have on hand- but not anymore ☺️
Delicious! I made them to use as naan with my very quick Indian dinner (heating up some packets of pre-prepared lentils and veggies). I would say they were definitely more like tortillas than naan, but they were really tasty, and avoided an unnecessary trip to the store.
Was wondering if these could be grilled on a charcoal grill? This would be so good for camping!
They sure can Sandy! N x
Wow! Quick, easy and delicious! We had them with home made veggie soup and wanted to eat them all in one sitting!
I wiped the pan with a garlic clove before cooking in a small amount of oil, then sprinkled a some rock salt when cooked.
These will become a regular in our home!
These are just super and my boys and I love them.
Am I able to freeze the dough as I’m often short on time?
Hi Nagi, I made these for the first time the other week and they were great. Just wanted to let you know (& anyone who was wondering) that the recipe works just as well with GF flour. We had friends for dinner and I made a greek feast using all your recipes. One of the guests is Gluten free. I used the Aldi GF flour to make your flat breads and they said not only were they impressed that I made them, but that they were actually tasty. Better than shop ones! I brushed them with garlic oil before frying for extra flavour. I had to send them the recipe!
Great recipe! So easy to make. I have made a number of recipes from this website and not one has disappointed they are all delicious. Thank you so much for sharing them.
Have you ever frozen the flatbread after baking? I’d like to attempt turkey and cheese roll ups similar to the uncrustables version. Thanks!
I love this recipe! I’m vegan, so I substitute the milk for soy milk and the butter for vegan spread or olive oil and it works just fine! I usually have to add a bit more flour because the dough is a bit sticky, but that’s most likely because I live in a humid country. I eat these all the time plain cause they’re so darn yummy even on their own!
I’ve never made bread before and thought I’d give this a go to have with your Thai Red Curry recipe. I cannot believe how easy it was! The flatbreads were SO delicious and cooked perfectly! I cannot wait to make them again next week for when we make gyros 🙂
Wahoo, that’s so great to hear Sophie! N x
Loved these! This was my first time making bread and I made these tonight along with your Chickpea Curry with Potato (Chana Aloo Curry) recipe and i am floored at how delicious and super easy this was to make! Never buying store bought flatbread again. Thank you for sharing these recipes Nagi. Will definitely be recommending your website and recipes to family and friends 🙂
Love these breads but have only made them just before we eat. Am I able to make them a couple hours earlier and just keep in the tea towel?
Love this recipe! So versatile. My husband likes it thick and bready. I like to cook mine thin and also add trader joes “everything but the bagel” seasoning. It ends up crispy and so flavourful. We enjoy your food blog a lot. Plenty of great ideas and recipes
Fabulous recipe! Super-easy and versatile. I served it with Shakshuka and will defintiely be making it again with my next curry or lamb koftas. Thanks for sharing all your creations with us.