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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Betsy G. says
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!!!
Shaki says
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?
Georga says
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 😁
Anu Mallya says
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
Nagi says
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
Tiffany says
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!
Nagi says
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!
ellen says
Look great! any luck freezing these?
Nagi says
absolutely! Please see the notes!
Joanne Ziemer says
Will this recipe work with gluten-free flour? I.e. Cup4Cup?
Thank you.
Jo
Nagi says
Please see note 5! 🙂
Gary Sim says
Does this work with margarine instead of butter?
Nagi says
I am sure it will!
Paula says
Will this work with a light margarine instead of butter…or even Crisco? Thanks!
Nagi says
Yes!
Jessica says
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.
Nagi says
That’s great to hear Jessica! Thanks so much for letting me know you enjoyed this! N x ❤️
Beth says
SO AMAZING I LOVE IT !!!!!!!!!!!!!!!!
Nagi says
That’s great to hear Beth! So pleased you enjoyed this! N xx
andries says
Is it 370 Kcal for 4 breads or for just one?
Jennifer says
I made these with einkorn flour, clarified butter and homemade almond milk because that’s what I had laying around. I did not want to go to the trouble of working with yeast. They turned out great! These were yummy for dipping in Baba Ganoush. Thanks!
Nagi says
That’s great Jennifer! So pleased you enjoyed this, thanks for letting me know! N x
Cristina says
Hi Nagi,
I tried making this with wholemeal flour (plain, non self-raising) and the ratios didn’t work and the wraps were very floury.
Help? 🙂
Nagi says
Hi Cristina! You do need to adjust the consistency a bit when using wholemeal as the absorbency is different. Try starting with less flour and add on an as-needed basis. 🙂 N x
Debra says
Thank you for the recipe! So easy & yummy!!
Maria says
I just discovered your website and have made the chicken and wild rice soup and this delicious bread. I have several others on my list to try. I really appreciate how your recipes use ingredients most people have in their pantry. It makes trying new food more enjoyable. This particular recipe is so quick and easy and it takes delicious. I don’t considered myself a great bread maker but these are so easy anyone can make them.
Nicole says
Hi Nagi, I’m going to try these this week with your Greek Chicken recipe, but wondering the best way to keep them warm after cooking to all eat together – I was thinking wrapping in foil and in a low oven? but would they dry out?
Richard T says
This is one of my favourite recipes! The result is just perfect and much better than store bought. I make mine on a hotplate normally used for Pancakes and it bubbles up with pockets of air, they fold and wrap so well and since it’s homemade bread (although so simple to make) you get that pleasing ‘I made that’ feeling. Thanks for the recipe!
Nagi says
I’m so pleased to hear that Richard! Thank you for letting me know you enjoyed this! N x ❤️
Helen says
Just made it with olive oil instead of butter, same ratio, and just perfect result. Thank you! A great recipe for unleavened bread and pita! God Bless!
Nagi says
Love hearing that Helen! So pleased you enjoyed this so much! N xx
Tanuja says
Dear Nagi,
These is the best flatbread. Thank you so much for the recipe. My kids love it.
Nagi says
LOVE hearing that Tanuja! N xx