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:
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Ellen says
Hi Nagi, is there an alternative wrap to clingwrap when resting the dough? We try not to have a lot of plastic in the house
Nagi says
In a bowl covered with a damp towel will be fine 🙂
Poppy says
Made these with vegan butter and almond milk for my partner and I. He said they tasted and had the same quality as Asian and Middle-Eastern restaurants. Super pleased!
Nagi says
Woah that’s great Poppy!! N x
A says
Hi! I’m using wholemeal flour but my dough and flatbread a are too stiff. Should i add some water to the dough?
Nagi says
Hi A, yes wholemeal water absorbs more water than plain flour – you’ll need a little extra water here. N x
Monique says
I just made some (for the 3rd time) and they always turn out delicious and tender !!
Thank you Nagi for a fantastic recipe !
Nagi says
Wahoo, that’s great to hear Monique! N x
susan boyles says
My family and I love this flat bread recipe. It is so fast and easy. You can have fresh bread with dinner anytime you want with this recipe!! Thanks!!
Nagi says
Yes 100%!!! You’re converted now! N x
TremoughGirl says
These look really good, but I am wondering if ONE serving is really 370 cals? That seems like a lot.
Nagi says
Hi, yes that’s correct. You could always make smaller flatbread to stretch out the serves 🙂
Natalie says
Made these with oatly whole drink (instead of milk) and olive spread (instead of butter) worked great!
Nagi says
That’s great to know Natalie! N x
Sean Ryan says
Just made them with a home made shawarma! You were right, the softest flat bread Iv ever had! Amazing recipe! Perfection! Thank you so so much!
Nagi says
WOOT!!!
Nicole says
Hi Nagi,
Tried your butter chicken recipe and naan bread last night. Absolutely amazing! The only question I have for you is the naan bread didn’t puff up like the video above. I followed the steps as is except realized that I didn’t kneed the dough as much as I should have. Could that have been the case? It only gave me one or two small little bubbles and that’s it, making for a little more of a doughy inside.
Nagi says
Hi Nicole! The test with dough is to stretch it – at first, it will be rough and tear. You will know you’ve kneaded enough if the dough looks smooth and when you stretch it, it stretches like an elastic band ie smooth surface. You can see in the video the before and after of the dough. N x
Poppy says
I also noticed I had to cook mine on the highest heat to get a good texture and browning – could be that causing you issues?
June says
This is such a lovely recipe! I used my hand mixer with dough hooks and finished by hand. After it sat, rolling out was so easy. I stuffed mine with leftover meatballs, shredded mozzarella, and ricotta. Never buying naan again.
Nagi says
Sounds SOOOO good June!! N x
El says
Have you tried the wholemeal ? Do you prefer the white or wholemeal?
Nagi says
Hi El, I personally prefer white as per the recipe, but wholemeal works fine too. N x
El says
Sounds good. Thanks.
Annie says
Absolutely love it! Easy to make. I double the recipe and eat some fresh a few for the next day and rolled out in the fridge. Perfect base for a thin pizza. Thank you 😊
Nagi says
Yes 100%! I love making pizzas with this!
Karyn K says
Hi Nagi, do you partially bake the base first before adding toppings ? Thanks, I need a good easy pizza dough recipe.
annonymas says
reaallly good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Nagi says
Thanks so much! N x
Emily Ward says
Hi! Can this recipe be doubled? I would love to make it in a larger quantity so I can freeze some to make school/work lunches easier.
Nagi says
Yes definitely!!
Mary ellen Mcgowan says
Can you use almond flour?
Roshini kuhni says
Perfect recipe easy and very tasty. Thank you so much ❤️
Nagi says
You’re so welcome Roshini! N x
Kirsten says
Hi Nagi, can I ask what brand of pan you use in the video? Thanks!
Nagi says
Hi Kirsten – this is a cast iron skillet I’m using 🙂
Bee says
Wanted it to be a really puffy so I folded the dough back on itself a Couple of times to laminate and was delish
Thank you was so good and already thinking about the next time to make it
Kinga says
Dear Nagi, I wanted to make chicken wrap with avokado and mango today. I just noticed in last minute that I have only one flat brad left at home. So, I had to do something. 🙂 I had chosen your flat brad recipe and I am really happy with the outcome. The whole family loved it. It was really easy to do it. My 10 year old daughter did almost the whole process. Thank you for your delicious recipe.
Nagi says
That’s great to hear Kinga!! N x
Genie says
Followed it to the “T” it was perfect. You are super awesome. Love all your recipes.
Nagi says
Wahoo, that’s great Genie!
Deorna says
How can I double your recipe for your no yeast flat bread and your butter chicken? In my house, there’s 12 of us that lives in my home, I just want to make sure that everyone gets a good feed
Nagi says
Hi Deorna, just use the servings slider and adjust to 12 servings – all the ingredients will adjust for you 🙂