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:
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Summer, autumn, spring and winter. Rain, hail or shine.
Can I use oat flour instead of wheat flour? I have such allergies to wheat flour
I haven’t tried with oat flour Karon, would love to know if it works though!
Hi Nagi.
Love all your recipes!
Can I sub the milk with yoghurt instead? Do you gave a recommendation of how much yoghurt I’d need to add?
Thanks!
*have
Hi Angelique, I haven’t tried to be honest so I can’t give you the exact measurement – N x
Thanks anyway 😊
I’ve made it as per the recipe a couple of times, and its been a big hit! Had to make second batches each time 😋😋
Mine looks “raw” on the inside, the dough is still a bit translucent. Is that how it’s supposed to be? I’ve never cooked this type of thing before so was wondering.Thank you for your wonderful recipes!
Hi Audrey, sounds like it needs to cook a little longer – N x
Followed directions. Same result.
My first time having a homemade flatbread. I usually buy from grocery store, but won’t be doing that anymore. These were so easy and had so much more flavor! Thanks.
I’ve been looking for a good flat bread recipe for ages and have tried all sorts but this is by far the best. It’s also the easiest so that’s a win!
Wahoo, I’m so glad you love it Clare!
hi there, can I use stainless steel instead of non-stick frypan for this?
Sure can Linda – N x
HELP!!!! I can’t stop at one, Nagi!!!! (however, i can if it’s the store bought variety!) But these are sooo divine and super easy to make (I am lazy and use the Kitchenaid as you suggested). Another stellar recipe, Nagi. You make my stomach sing, mmmmmmm!
Amazing and easy recipe. Made 4 quantities a week ago and froze them in separate packets. Used 2 of them last Saturday night to use with the Kofta/hummus/yoghurt sauce recipe – the 3 guys had 2 each and us 2 ladies had 1 each – so perfect recipe!
Then defrosted the other 2 packets for the Monday night Nagi Indian feast chappitis.
Really, really good. So easy. Not buying store-bought again. AND reducing soft plastic waste!
Perfect Heather! 🙌
Can you use a plant based fat like Flora or Clover instead of butter?
Hi Carol, I haven’t tried but I don’t see why not!
Omg so easy and it turned out so yummy! Just the right amount of crisp and chew! So impressed that a novice like myself managed to make these, definitely fool proof!! Made it together with your easy chicken curry and it was had an amazing dinner. Thank you!
Would this work worth gluten free four?
If I want to make this a garlic naan, when do I put the garlic butter on? After its cooked or during cooking? Thanks!
Hi Lily, you could brush it with garlic butter when cooking – it would be amazing!
So super easy, I substituted butter for 40g olive oil, and used 190g milk – I find it easier to weigh everything, don’t need to wash any measures! – so delicious. I had a go to naan recipe that uses yeast and a lot more ingredients, your recipe was a lot easier. I just found your “Only quick and easy” tick box, what a fabulous idea 🙂
Perfect Tarny!
i made this recipe, but substituted the pita bread for a sausage sandwich
Sounds great Sean!
Awesome and easy. I can cook anything but baking, specifically dough, has always been a challenge. Truthfully, I suck at it! This recipe was pretty much fool-proof! Came out perfectly. No more store bought flat bread/naan again. Used for your chicken shawarma; great dinner.
That’s great to hear Kim!
These were fantastic! thank you
You’re so welcome George!
Hi just wondering can you bake these oven or only fry
Hi Dave, they cook so quick it’s just easier to use a pan – you could use an oven tray that was preheated in a 200oC oven – N x
I love your recipe for my family. It is a great hit, but I can’t enjoy them as I have to watch my saturated fat due to cholesterol. I make my own with SR flour, greek yoghurt, and garlic olive oil. Similar but only 1.5 g saturated fat. Yours are still the favorite one. 🙂
Sounds great Vera!!
I melt butter and mix with garlic salt, parsley, and Italian seasoning to brush on the top when done cooking, delicious!! This is my favorite recipe of all time thank you so much
This looks like a fun thing to make with my granddaughter. Are you using kosher salt or fine salt? Thanks.