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Home Breads

Easy Soft Flatbread Recipe (No Yeast)

By:Nagi
Published:11 Jul '16Updated:17 Feb '22
1,692 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
4.95 from 498 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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1,692 Comments

  1. Bel says

    March 5, 2023 at 11:19 am

    I’m confused…do we use oil in the pan or not?!

    Reply
  2. Barb Marriott says

    March 2, 2023 at 4:10 pm

    5 stars
    Whoa Nagi….. 1st time making any type of bread and I nailed it. My neighbour’s were impressed when I served these with your amazing Thai chicken satay skewers at our dinner party last night.

    I’m hosting next time and I can’t wait.

    Your beautiful book is beside me in the lounge and I enjoy reading it daily.
    You’re the best.

    Reply
  3. Kirralee says

    February 25, 2023 at 8:59 pm

    5 stars
    This literally made a meal tonight & saved a trip to the supermarket when all I had was block of halloumi, left over roast lamb and a few tomatoes. The flatbreads were soft and strong enough to make wraps for dinner. Thank you!

    Reply
  4. Char says

    February 18, 2023 at 10:14 am

    5 stars
    made this a couple days ago to go with my butter chicken, because i did not have naan an did not have the time to make them at home. These were great and they hit the spot. Thank you!

    Reply
  5. Rose says

    February 15, 2023 at 7:51 pm

    5 stars
    As always, Nagi’s recipe is easy to follow, and the flatbread is soft, fluffy, and tasty. Thank you, Nagi.

    Reply
  6. Fiona says

    February 13, 2023 at 4:26 am

    3 stars
    Mine didn’t rise at all, I followed all steps can you tell me where I would have gone wrong

    Reply
  7. Michelle says

    February 12, 2023 at 6:28 pm

    5 stars
    Well all I can say is Thankyou, I’ve tried so many flatbread recipes and they have all been unmitigated disasters( mainly flour based frisbees!!) this is so easy and seriously tasty, absolutely perfect so I won’t be searching for them in specialist supermarkets ( I’m in France and they can be tricky to find) ♥️

    Reply
  8. Laura Gill says

    February 11, 2023 at 8:09 pm

    Amazing!! First time I’ve made flatbreads and these were so perfect. We served them with garlic greek yogurt sauce, chicken kebabs and coleslaw. I will make these again and again! Thanks Nagi x

    Reply
  9. David Cantrill says

    February 4, 2023 at 3:46 am

    No amount given for the butter?

    Reply
    • Carolyn Miller says

      March 6, 2023 at 11:46 am

      It says 50g butter

      Reply
  10. Trish Earley says

    February 1, 2023 at 5:15 am

    5 stars
    My 2 year old son and I made this for lunch and it was absolutely delicious. We wrapped up some tuna fish salad and my son kept making his happy food song and dance with each bite. So easy and quick! Thank you!

    Reply
  11. Larry Kollar says

    January 30, 2023 at 12:25 pm

    4 stars
    Maybe it was because I used my big iron skillet, but even at medium-high heat it only took 30 seconds, flip, 25 seconds, and it was scorched. Looks good, though! Nice and soft. I’m about to break out some hummus and try it.

    I also added 2 tsp of tomato/basil/garlic mix. It at least looks interesting.

    Reply
  12. Wesley Bielinski says

    January 27, 2023 at 5:58 am

    How does it puff up without baking powder?

    Reply
    • Annie says

      February 1, 2023 at 7:09 am

      How is it best to reheat from frozen to keep them soft and tender
      Cheers

      Reply
    • David Goldstein says

      March 21, 2023 at 4:55 am

      Because of tiny air bubbles that get folded into the dough; as the dough cooks on the outside and the air expands on the inside it forms little steam pockets.

      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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