An easy, soft flatbread recipe that’s made without yeast. You’ll love how soft and pliable it 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!
A simple multipurpose 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.
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
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
LIFE OF DOZER
Summer, autumn, spring and winter. Rain, hail or shine.
Tried this out today and absolutely loved it. I’m a cooking noob and I pulled it off (well, ish). My dough didn’t really puff up like yours did and ended up burning a bit (maybe too high a heat) – any tips you could give?
Oh my oh my. That’s the very first time i decided to make a flatbread. I was extremely apprehensive to say the least but there was no bread this morning and 3 mouths to be fed so i decided to give it a go. Theu dough was so pliable and lovely, and it was indeed soft! I loved it! Thank you so much for sharing this amazing recipe.
You’re so so so welcome Monika, I’m so happy you decided to give it a go! ❤️
Love this flatbread recipe, now my go to on a curry day, just prepping some up this morning! Much nicer than store bought, I sometimes sprinkle nigella seeds on mine as I cook them.
Amazing- I have failed at every other recepie I’ve I tried, easy and super tasty- thank you
Wahooo! You nailed it!
Very delicious. Approved by husband and kids. Simple and easy. The no yeast flat bread is perfect bread to go with this recipe.
So good, very simple and very much worth making your own! I saved a ton of money because I needed to make 20 flat bread at one time.. would have cost me 10 bucks for store bought and wouldn’t have been near as good! We had a couple leftover the next day and used them to dip in your recipe leftover taziki sauce, mmm…
You’ll never buy store-bought again!! ❤️
Will to work with wholemeal flour and can unused dough be frozen for next time. Thanks
Hi! Yes this does work with wholemeal flour and any leftover dough is fine to be frozen, I hope you love it!
Good job ma’am. Great recipe!
What type of milk can be used?
Used for pizza crust. Fried the one side as prescribed then flipped directly to a baking stone that is pre-heated. Top and bake to your desired level. Worked great!
Great recipe, so easy to make. I no longer buy them as the family love them.
Woot! BEST NEWS EVER!!
The nutritional chart that you have presented is confusing. 370 calories per flat-bread is quite high don’t you think? I think that that is not accurate. If it is, I will stay away from flatbread! 🙂
I made a test batch for dinner this week, excellent. I added sliced garlic, black onion seeds and chilli flakes to the dough, delicious.
Tonight I am making them for 30+ guests, some will be dairy free for our vegan friends, using coconut oil, almond milk, grated coconut and golden raisins…… 🙂 keep sharing great recipes, thank-you
Sounds fabulous!!!
Been using this recipe for a long time. Always come out wonderful and works with a variety of dishes. Thank you
Thanks so much for the great feedback Doug!!
Wonderful recipe, really soft and very yummy! I substituted the milk with oat milk and the butter with 40g of rapeseed oil. Worked beautifully. These are definitely the best flatbreads. Thank you!
Glad you enjoyed it Sharon!! Thanks for sharing your feedback 🙂 N x
unbelievably easy to make with such a homemade taste! love this — thank you for sharing!
OMG I just made this and so DELICIOUS not to mention easy! Mine don’t look as “pretty” as yours but so good. I filled mine with sun-dried tomato and basil tuna. Thanks for the recipe!