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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Tanya says
Made this tonight for the first time. So easy and tasted so nice.
I really want to try your no-kneed bread roll but I couldn’t find yeast anywhere….3 supermarkets today in my local area and none of them had any yeast in stock. Everyone must be making their own bread at home!
Nagi says
I’ve heard there’s a yeast shortage!!! Try my Irish soda bread instead! N x
Bianca says
Excellent recipe! Once again, thanks for sharing. Have used it so far as gyro wrap and naan bread. Absolutely thrilled that I can now make my own bread whenever I want.
Nagi says
It’s sooooo versatile, I’m so glad you love it Bianca!! N x
Fiona says
I’m stuck in quarantine and out of milk, any chance these would work with water?
Nagi says
Hi Fiona, do you have any cream? N x
Fiona says
Only “dairy” we’ve got left is almond milk :S
eleanor says
I love cooking with almond milk. Try it, you’ll like it.
Eleanor Cummings says
Tried it with cashew milk but didn’t like it as well as with the almond. Also, a dash of spice is great too.
Fiona says
Thanks! I’ll give it a shot 🙂
Coleen says
Our shop didn’t have yeast yesterday. Made these for lunch this afternoon. They are perfect!
Nagi says
Great!! N x
Maya says
…the chapatis are crumbling and hard, I made two and I left the dough for tomorrow, maybe you can suggest something and I will try again tomorrow using the rest of the dough… Thanks 🙂
Nagi says
Hi Maya, that doesn’t sound right at all – they should be soft and pliable. Make sure you don’t overcook them as they shouldn’t be crunchy – N x
Rosaleen Bolger says
Best flat bread ever. We added 4 minced garlic cloves and a minced onion and added to the mix.
Sandra says
The recipe calls for 2 cups/300g flour. But 2 cups is 240g. Please clarify
Nagi says
Hi Sandra, 1 cup weighs 150g so two equals 300g. If you’re ever unsure, go off the gram weight as that’s the same no matter where you are located. N x
Sandra says
Every other source I’ve seen says 1 cup of all purpose flour weighs 120 to 128g. This includes google, numerous baking conversion charts and two bags of flour from two different brands. Am I going crazy?
Veronique says
Maybe you’re using US cups – these are metric measurements
Sandra Alfonso says
Due to limits with ingredients during these times. I only have self raising flour at home. will it still work?
Nagi says
Hi Sandra, I imagine that if you roll them slightly thinner, they will still work, but puff up a little. Will do some testing and come back to you! N x
Sandras Alfonso says
Hi!! I made them with the SR as everyone was hungry. I had to add more flour for some reason and I rolled them quite thin. Totally by coincidence. They turned out great and everyone loved them. I’m now not allowed to buy store ones!
Sam says
Didn’t think this would work but was pleasantly surprised. First batch I made were not as flexible as I hoped but by sprinkling with water and heating in microwave for 10 seconds they were wonderfully pliable. Made second batch using olive oil instead of butter and this yielded even better results. Thanks Nagi!
Liz says
That makes sense. I imagine that olive oil is the goto fat in cultures where flatbreads originate.
Nagi says
I’m so glad you gave it a go Sam!! N x
Ruth says
I can’t wait to try this! This will be a great go-to for when I’m running low on yeast.
Nagi says
Definitely Ruth!! N x
Kay says
Been kneading for 22 minutes and the dough is still rough and doesn’t stretch. What am I doing wring
Nagi says
Hi Kay, sorry you are having issues here – you definitely don’t need to knead that long – sounds like it could have used a little more liquid in them – N x
Sue says
Thanks Nagi, your recipes have been keeping us fed and happy these last few weeks! Your creativity and can-do are inspiring (even when my fridge is not 🙂
Tiffany says
Hi Kay! My Anglo/East Indian Mom-in-law taught me how to make these… she called them “chapathis…” from what I’ve learned it’s best NOT to over-knead them… she used to roll them into little balls… with a little oil on her hands and cover them with a cloth first and let them sit… then she would roll them… I do it too now… it makes for a much softer chapathi/flatbread…. but don’t over-knead… I did it too… she told me not to. Lol. You live you learn… I had a few brick disks before I got it too!
meena says
this recipe worked out really well, and the taste was AMAZING.
Thanks.
Nagi says
You’re converted now!!
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?