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!
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!
LIFE OF DOZER
Summer, autumn, spring and winter. Rain, hail or shine.
Made this twice this week, served it with Persian koobideh, and it was fantastic. For 4 people, I made 8 flats, so cut each ball of dough in half – perfect size for my 8 & 11 yr olds, and they loved having 2. They wanted more, so the first time I felt I should’ve doubled it. Made it again tonight with a heavier dish, and this batch was perfect size (also split into & smaller rounds). GREAT recipe!!!
Nagii thankuu very much for this super easy recipe 😃I made them last night and they were a hit😄😄
I have a small question for you.can I substitute one cup of atta flour for one cup of flour?
Ive never seen such an easy recipe! Brilliant budget bread recipe, definitely keeping this one! I used wholewheat flour and they came out brill, will go down a treat with the home-made falafels and salsa 😁
Dear Nagi, I simply love your recipes! I know I can just blindly follow them and it’ll turn out great!
May I add a suggestion to this flatbread recipe to make it a wee bit healthier? Couldn’t hold myself back from sharing this 😛
I substitute half the all- purpose flour with whole wheat flour. It turns just as soft and tasty.
Keep all those the lovely recipes coming!
Love,
AM
Thank you Anu! I thought I added in the notes how it works so great with whole wheat too 🙂 I will check again! N xx
Thanks for the recipe. I’ve never made flat bread before. How can I make more than just 4? Do u have to make another separate batch bc I can only cut into 4ths? Sorry for such a newbie question. I love to cook, but baking hasn’t been explored as much!
That’s ok Tiffany, happy to help! Make multiple batches because it’s hard to handle more than one batch at a time 🙂 You could make 6 slightly smaller ones if you want!
Look great! any luck freezing these?
absolutely! Please see the notes!
Will this recipe work with gluten-free flour? I.e. Cup4Cup?
Thank you.
Jo
Please see note 5! 🙂
Does this work with margarine instead of butter?
I am sure it will!
Will this work with a light margarine instead of butter…or even Crisco? Thanks!
Yes!
This was amazing and so easy. A lot of fun to make too! Made it with the Butter Chicken recipe. Husband loved, children loved it and I’ve recommended it to many friends!
So glad I found you Nagi. Thank you for sharing all your wonderful recipes and tips. I love watching the videos. I’ve learnt so much from you already.
That’s great to hear Jessica! Thanks so much for letting me know you enjoyed this! N x ❤️