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
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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 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:
Nutrition Information:
Life of Dozer
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I’m confused…do we use oil in the pan or not?!
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.
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!
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!
As always, Nagi’s recipe is easy to follow, and the flatbread is soft, fluffy, and tasty. Thank you, Nagi.
Mine didn’t rise at all, I followed all steps can you tell me where I would have gone wrong
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) ♥️
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
No amount given for the butter?
It says 50g butter
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!
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.
How does it puff up without baking powder?
How is it best to reheat from frozen to keep them soft and tender
Cheers
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.