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.
I’m thinking of trying it with a gluten-free flour and almond milk. Do you think it will work? I have a yeast allergy, so this wrap looks awesome!
Hi there! Please see the recipe notes for guidance on this! N xx
Thank you!!!!
My partner and I tried this the other night along with another of your recipes and this flat bread is fantastic. The first round I followed exactly as you instructed and they came out perfectly. The next batch I rolled the dough as thin as possible and then gently stretched it (like with lebonese flat bread) and threw some torn, shaved ham, shaved Swiss and super thin sliced green onion (sparcely – not a lot of any of these) on the thin dough and then topped it with an identical, super thin dough. I rolled them all together to flatten again and cooked on a hot cast iron tortilla pan. The texture is a lot different but this “stuffed flat bread” was also good. Thank you for a fool proof recipe!
Dear Nagi,
OMG this recipe is truly amazing.
My husband, through I’ll health, can no longer tolerate yeast. I was looking for a substitute for bread and came across this recipe.
I found it last week and it is now in demansd in our household.
It is easy to prepare and cook.
Thank you so much.
LOVE HEARING THAT!!! N xx
Was superb! Made with wheat flour instead of white and turned out great once I got my heat setting right for bread thinness. 5 stars for taste and ease to make
Should I be using salted or unsalted butter in this recipe?
Unsalted please!
Fab recipe, made them yesterday to go with chicken kebabs, salad and homemade tzatziki and hummus. So easy compared to other recipes I’ve tried and ideal for novice cooks too. Love it and will certainly be my fav flat bread recipe from now on.
That’s great Kerry! Thanks for letting me know! – N x ❤️
THIS WAS GREAT! I reread the recipe and there was only one problem that I found …you never mentioned to not keep “sampling” or else there wont be any for dinner. WHEW I am glad I doubled or else i might have been in trouble.
This is a keeper for sure. THANKS!
That’s great Vanessa! Thanks for letting me know! – N x ❤️
this is a staple in our kitchen Nagi 😀 so easy to prepare, no time wasted really, love it!
i have used whole meal wheat flour – basically i made the flour myself and milled the wheat grains in a blender – quite coarse flour, but i always use wholemeal and not highly processed 🙂 the flatbreads came out perfect! darker obviously
Last time i didnt have any wheat, just 100g remained so i added 200g rye flour – tasted again PERFECT – however kneading was much harder… i had to add more flour to stop it being so sticky, but got there, also with rolling – lol well, lets put it that way: i gave up and flattened the balls with the palms of my hands – as i said before – tasted as perfect as of the wheat flour 🙂
Next step: buckwheat flour – a bit not sure, as buckwheat can be very boring in taste, but i will add a bit more salt perhaps and will report here after 😀
None white flours are a bit harder to work with but I do love the flavour!!
Yet another wonderful recipe from you! I tried this for the first time this evening, and it was wonderful! I did wonder if you oil the pan before every piece. But, I loved the end result. Thanks!
You’re so welcome Rosy! Glad you enjoyed it 🙂 N x
Can I use this flatbread for your Mexican Pizza recipe? Will it come out crispy? I do like my crust a little crispy for pizzas.
I have tried a few of your recipes and they have all turned out delicious! Plus I love the little snippets of Dozer at the end of each recipe. He is adorable!
Hi Mars! You sure can – I’ve been doing that lately. Be sure to cook the flatbreads first then use as the pizza base!
For 2 people with healthy appetites, I double this recipe. I use lactose free cows milk and it works great!
Works great.
I stir and knead everything together in one large bowl until there’s no more flour left to dirty the counter top. Then I take it out and knead the dough by hand. Slice my dough into 8 equal parts and roll out each piece. Place a round on parchment paper and creating a layer of parchment and round dough flats.
Than I refrigerate until I am ready to use them.
Woman after my own heart! LOVE this additional advice!
My mistake was using SR flour! I will use Plain next time though they tasted good enough to me. Thanks for the recipe.
Hi Nagi,
I have just discovered you a week ago, and have since cooked 6 of your recipes. My family have been loving them, and I am developing confidence in the kitchen. THANK YOU !
I am in the middle of making this bread, but the mixture was too gooey with only 2 cups, so I had to add another cup of flour. Am I doing something wrong ? I only have 3/4 cup milk and 50g butter.
I am yet to cook it, so fingers crossed it works.
Thanks so much Kate
Hi Kate! That’s strange that you should need to add so much extra flour, are you sure you measured the milk correctly?? There is a video in this recipe that shows the texture of the dough, did it look like that?? 🙂 N x
Great recipe. I love that they’re soft and stay soft.
mine keeps coming out raw, what am l doing wrong please?
Hi Heather! I suggest keep cooking until they aren’t raw 🙂 N x
If I want to use olive oil instead of butter. How many tablespoons of olive oil to make the dough?
Hi Nagi,
I made this flat bread for our diner. It turn out very tasty. My family love it. We had flat bread with curry. Usually I make naan, but after I try your recipe I won’t look back. It is easy, not time consuming. The most important is very soft and delicious. Thank you for sharing the recipe
That’s wonderful to hear Laila! Thank you for letting me know you enjoyed this! N x
I made these last night and they turned out perfect. I sliced Heirloom Tomatoes on top and then drizzled Olive Oil over the top. YUMM.
🙌🏻
I made these last night………turned out absolutely perfect the first time. I will be making these again. I just sliced heirloom tomatoes on them and then drizzle Olive oil over the top. YUMM!
This is an amazing recipe! Wraps are a staple in our household and I always bought pre made pitas… not any more!! This is so simple, takes no time and the outcome is incredible!
Thank you!!!
I wonder if I could bake this?