An easy, soft flatbread recipe that’s made without yeast, an excellent quick option when you don’t have hours for yeast dough to rise. 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. (PS If you’ve got the time to make proper naan, try my Naan recipe. It’s just like the real deal!)
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
I’ve added oil but it’s not necessary. Please follow your recipe card below.
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Easy Soft Flatbread (No Yeast)
Ingredients
- 2 cups 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 unsalted butter (1.75 oz)
- 3/4 cup milk
Instructions
- Melt butter in milk: Combine butter and milk and heat until butter is just melted – on stove or in microwave.
- Combine Dry: Combine 2 cups flour, salt, butter and milk in a bowl.
- Knead 2 minutes: 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.
- Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
- Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 – 3 mm thick.
- Heat pan: Heat a non stick pan over high heat (no oil). (Note 1)
- Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
- Keep wrapped in tea towel: 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.
- Brush with butter or oil (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
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Tam says
Thank you for a fantastic and super simple recipe!! This is just how I like my flatbread – soft, chewy and fluffy. Also makes a perfect pizza base for a quick and easy alternative to traditional pizza dough. My 4yo ate a whole piece which is a massive compliment! Even my mum asked for the recipe which is unheard of! I can see myself making this again and again. Thank you!
Marla says
this is a fantastic recipe! i made it the way you described and also with half whole wheat flour and both turned out amazing. i wonder if chickpea flour would also work here?
Anne says
Made these and they were so easy and yummy. Enjoy your website – its inspires me to cook!
Cheryl says
Awesome & easy. I made this a few days ago & husband has requested that I make it again now! 😊 I’ve made many of your recipes, love your easy to follow instructions & videos. Thanks!
Sarah Reuter says
If I freeze these already cooked what is the best way to reheat? Should they defrost first? Thank you!
Nagi says
Hi Sarah, I would thaw and then just gently reheat, covered in a microwave. N x
Elle says
Nagi! This was AMAZING, honestly, how easy was it to make! Made these for hubby as we were out of bread and ended having them for dinner with falafel. You’ve done it again 😊
Nagi says
Perfect Elle!! N x
Debbie says
Hi Nagi. I’ve made this recipe so many times and it’s perfect! Do you think I could add a few chilli flakes to spice it up? (Just a little!) Thanks
Jean Michele Lee says
Hi Nagi… your recipes are a good to and I have tried many and my whole familys’ are fans! This flatbread for me took some tweaking, I used 00 Italian flour last nite (3 batches) and whilst it tasted great, I noticed while kneading it was still tearing well into ten minutes. Some breads were soft n pliable and others hmmmm… I made another batch this morning using strong bakers flour and hey presto… lovely big bubbles and a consistent softness in all four.
Pssst… your hot cross buns were a big hit too! Thank you for your lovely recipes.
Gabrielle says
For strong bread flour do you mean Italian type 0 ?
Daniella says
Nagi, you’re an absolute legend in my house! I’ve used so many recipes of yours and they’re all so easy and tasty!
I’ve made this flarbread twice now, and it’s amazing. So easy, doesn’t tear when wrapping, THE BEST! Heated up great the next day in the air fryer!
Love all your recipes Nagi!
Karen khoo says
hi,
Can I replace the buttet with vegetables oil? How much if can replace?
Jenn says
Dead easy and SO tasty! We rolled it out and then did one smash with the tortilla press before popping on an electric griddle. Thanks, Nagi!
Nagi says
Perfect Jen, Sounds like you nailed it!! N x
Marg Byron says
Made this to go with the chicken tikka masala and it was perfect
Vanessa says
I used garlic butter and added some finely chopped coriander and parsley to the milk mix, and a sprinkle of cumin seeds in with the flour! Topped them with labneh, a fried egg, some sumac, herbs and lemon – amazing!! Thanks Nagi!
Gio says
This no yeast recipe is the bomb, we have made this numerous times now and everytime It is just as tasty as the last.
Will add some further ingredients to go along with one of your other recipes.
Caroline says
Awesome recipe! Could I bake it in the oven and if I can what temperature?
Sasha says
This recipe makes me feel like a pro in the kitchen! So good.. and so easy! We have it with grilled chicken tenders, tzatsiki, salad and chili. Delish!
Geneva Bailey says
Great!
Emily says
Gorgeous flat breads. Good with anything, including curry, gyros and beef baracoa. We usually make 8 from this mix, find making just 4 they are a little thick. Thanks Nagi,
Kathy in Kamloops says
It’s time I left a comment, since I must have made these a dozen times or more! My favourite is using them for Nagi’s fish tacos – what a treat! This recipe – like the other recipes I’ve tried on her site – is simple, works exactly as described and, maybe most importantly of all, tastes fantastic! Thank you so much, Nagi & Dozer!
LisaH says
I made those the last minute before dinner and they turned out really good! 😊 I will definitely make it again!
KB says
Do you have any suggestions for adapting this recipe to use whole wheat flour? I tried and it came out more like oddly shaped brick patties
Nagi says
Hi KB, whole-wheat flour requires more liquid for hydration – something I’d need to test sorry! N x
Anet says
Tried this recipe with plain flour and came out perfectly as you described! I have since tried twice with whole wheat flour and then once again with wheat flour+plain flour mix, but both times, the wrap turns out hard and brittle like a poppadom! (even if I make sure to cook slowly). Do you have any tips when substituting with whole wheat flour (or atta flour).
Anet says
Success, I tried again today with whole wheat flour (atta flour) and it worked! The trick was to not roll out too thin, and cook on a low heat, and cook covered with a lid the whole time. Every single one of them puffed up and turned out delicious and super soft just as it had with the plain flour. Thanks again for sharing this recipe, it was your comment about needing moisture that got me thinking and I’m so glad it worked out!
John Jackson says
I use 200g wholemeal Atta and 100g plain with 180ml milk and 50g butter. If you want crispy turn the heat medium to high, for pliable sandwich wrap, go low to middle.