I think you will go nuts over this flatbread recipe!!! It’s really unique because it is made without yeast and yet is soft and pliable. Usually, flatbreads made without yeast are crispy so they crack when folded. Or they require lashings of butter to make them soft. Use these to make wraps, such as pita bread for Souvlaki or Gyros, or as naan to dunk into Butter Chicken. The possibilities are endless!
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.
It’s made without 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
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.
- 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)
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Combine butter and milk and heat until butter is just melted - on stove or in microwave.
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Combine 2 cups flour, salt, butter and milk.
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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.
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Wrap with cling wrap and rest at room temperature for 30 minutes or so.
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Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
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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)
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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.
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Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
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Continue to cook with remaining pieces.
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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!
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!
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. 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. 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: Flatbread by Julie Goodwin.
8. UPDATE: Recipe quantity halved following reader feedback and because I find myself making half batches more often too!
9. Nutrition per flatbread.
WATCH HOW TO MAKE IT
Easy Soft Flatbread recipe video!
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This is one of my favourite recipes! The result is just perfect and much better than store bought. I make mine on a hotplate normally used for Pancakes and it bubbles up with pockets of air, they fold and wrap so well and since it’s homemade bread (although so simple to make) you get that pleasing ‘I made that’ feeling. Thanks for the recipe!
I’m so pleased to hear that Richard! Thank you for letting me know you enjoyed this! N x ❤️
Just made it with olive oil instead of butter, same ratio, and just perfect result. Thank you! A great recipe for unleavened bread and pita! God Bless!
Love hearing that Helen! So pleased you enjoyed this so much! N xx
Dear Nagi,
These is the best flatbread. Thank you so much for the recipe. My kids love it.
LOVE hearing that Tanuja! N xx
Thank you very much for this delious yeast free flat bread recipe.
I it sooo good with everything. We can’t stop o and a when we are eating!
FANTASTIC to hear Astrid!! Thanks so much for letting me know you enjoyed this 🙂 N xx
I have recently gotten into baking, and I’ve been making many breads. This one is ridiculously simple, but this is the one my husband cannot keeps his hands off of. He asks for it often, and loves it – we both do! So simple, very forgiving, and so delicious. Thank you for the recipe!
Love hearing that Bonnie! N xx
Just made this today, so simple and the dough is wonderfully easy to knead and roll out. Used half butter and garlic olive oil(from marinating roasted garlic) and added chopped fresh rosemary! So good! Thank you for this recipe! Cheers, Angie
I LOVE hearing that Angie! Thanks so much for letting me know! N xx
This is a non sticky, silky dough that even a novice could do. I didn’t want to stop kneading it.
I just made the dough. Gong to try it with your shawarma (have leftovers from last night)
Hope you love it Phil! N x
This flatbread was much better than store-bought! Thanks for the recipe.
Hi Nagi,
I’ve only recently discovered your fabulous web site thanks to an online friend sharing your link. I have gone nuts over your yeast free Flat Bread! Last night I made the one pan sausages. Soo good. Satay chicken/noodles next. Thank you x
Hi Nagi,
I’ve only recently discovered your fabulous web site thanks to an online friend sharing your link. I have gone nuts over your yeast free Flat Bread! Last night I made the one pan sausage. Soo good. Satay chicken/noodles next. Thank you x
Can I use gluten free Quinoa flour instead of white flour ?
It worked! For the first time im making flatbread that remains soft! I did add one teaspoon of yoghurt in there just for extra flavour, but great recpe, thank you 🙂
So glad you enjoyed this Prav! N x ❤️
Hi Nagi, these are our go to for so many dishes now…currently making to go with your slow cooked lamb shawarma, but kids love them for school lunches and quick dinners where we just load them with all sorts of fillings. Absolutely love them and of course all of your recipes, most of which are on high rotation in my kitchen! Thank you, you make our weekly meal planning so much easier!
LOVE HEARING THAT!!!! N xx