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 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.
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.
Making this now. I chose it because it said 15 minutes and I wanted something fast….then after starting the process it reads rest 30 minutes. Maybe you can change the time on it, and include it at the top. I hope they’re worth the wait.
Used oat milk and Earth Balance vegan butter and it turned out great! thanks for the recipe!
Is the butter salted or unsalted? If unsalted, how much adjustment to the salt is needed? Thanks!
I lived next to a Pakistani bakery in Oslo for 15 years. They made several types of flat breads every day.
These are defo on a par with them!
Nagi is the queen on scran.
Lee, did you live in Grønland? I lived in Oslo for 15 years as well. On urtegate. One block from several amazing Pakistani bakeries!
Wow! These are so even gluten free. For gluten free try Bob’s Red Mill ‘Cup for Cup’ and change nothing else – they’re possibly a little doughier thanthey would be but I don’t know… I think they look, taste, and wrap great. Thank you.
First time trying to make flatbread. This recipe was great and basically fool proof. I’m excited to try adding some herbs and garlic next time. Thank you! 🙂
This recipe is a life saver. I whipped up a batch whilst making butter chicken and it was soooooo delicious. Another winner – thanks Nagi
Thanks for this recipe it is perfect when you have to follow a low histamine diet, and there are are not many available recipes for low histamine diet
Will definitely give this a try