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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Hass says
Used this as a pizza base. Worked a treat straight in the oven!
Stephanie Berry says
Hi!
This recipe is great, thank you!
To make them a bit lower in fat I used skimmed milk and light margarine and it worked really well! They are delicious!
Erin says
Thank you for this recipe – it’s perfect! We made it for the first time tonight to go with some crock pot chicken curry and rice that was prepared for a family who recently had a baby. They (and we) loved the flat bread! It’s just as you describe and I will definitely be making this again (and again, and again!).
Nagi says
I love hearing that Erin!! Thanks for letting me know you enjoyed it! N x
Lorna Bennett says
How do I use this recipe for flatbread pizza do I fry dough first or just dress the dough and bake in the oven thanks so much
Nagi says
Cook per recipe then use like pizza base in oven, it’s SO GOOD! Comes out crispy!
Abby says
I want to try this using salt free butter and leaving out the salt completely. Milk has enough sodium and we’re on a low sodium diet anyway, so we really need to watch the intake. I look forward to trying this. Thanks for posting the recipe. I hate to make adjustments to recipes but it seems to be the course now (congestive heart failure) and will be a life long change. Again, I do look forward to making this.
Nagi says
Hope you love it Abby!
Sarah says
Can I add herbs to this? Chives, parsley or coriander?
Nagi says
Oooh YES!!
Marianne says
I have used this recipe about 5 times since I found it on this site. It is fantastic, quick and easy and never fails. Many thanks for posting this.
Nagi says
HIGH FIVE! So glad you enjoyed this Marianne, thanks for letting me know! N x
Leon says
I want the recipe for Italian flat bread as I saw it on tv with lard and no yeast.
Andrew says
That’s a tortilla lol
Carol Lambert says
Are they OK to make ahead and freeze?
Suzanne says
I stumbled on your site and I’m so glad I did. I look forward to more recipes! 😊
John Cummings says
I am curious to know if this recipe could be used for lamb/rice Lebanese pies and baked in the oven rather than cooked in a pan. I’m attempting to find a dough recipe that is not too doughy.
Nagi says
I’m sorry John, I’m not sure! I haven’t tried it 🙂 N x
Nakasha says
If I do not have milk, can I use water instead?
Nagi says
I am pretty sure that will be just fine 🙂
Jane says
I didn’t have milk so I used cream and water and cut the butter back – holy MOLY they were good, thank you so much for this recipe!! Am unable to eat yeast, you’re a life saver! I can’t understand why I used to pay $6 for a pack of 5 of these (esp as your ones are heaps nicer!)
Emma says
I made the dough in my food processor which has dough kneading setting and it turned out perfect. The ratio of the ingredients is very accurate. I made 8 flatbreads out of this dough on induction hob. I should say it is super fast on induction. While you roll the next the one in the pan is ready, in less than a minute. So consider this if you are baking on induction hob. Thanks for the recipe !
Cheers from Armenia 😉
Nagi says
Thank you so much for sharing your feedback Emma, I’m so pleased to hear you enjoyed this! N x ❤️
Jacqueline Byrd says
made taco sized rounds and they are great
Nagi says
Thank you so much for sharing your feedback Jacqueline, I’m so pleased to hear you enjoyed this! N x ❤️
Polly says
Have you ever tried this with sprouted spelt or wheat flour?
Linda Daniska says
Could you make this with sorghum or coconut flour?
Nagi says
I’m afraid I haven’t tried Linda! N x
Luminita Buzescu says
Hello Nagy,
I would like to make spelt soft flatbread with olive oil and almond milk and am wondering how your recipe would work with white or wholemeal spelt flour. In that case should any changes be made to the quantities of the ingredients?
Many thanks
Luminita
Nagi says
Hi Luminita! This recipe works terrific with both white and wholemeal flour 🙂 N x
Luminita Buzescu says
Many thanks! I will try 🙂 and see how it goes. L
Kathy Morgan says
Nagi, these where great!! As promised, soft and pliable, so easy to make in the thermomix and the dough was super easy to roll out. Can guarantee that this recipe will e used over and over in this house. Thank you!!
Nagi says
That’s so great to hear Kathy! Thanks for letting me know – N x ❤️
Monica says
Ni Nagi,
the 370 calories are for 4 pieces or per piece? it seems a bit much for 1 piece
Nagi says
Hi Monica! Just ran it through again to check and that is right. These are quite large. You could cut down the calories by making 6 thinner ones instead of 4 large ones 🙂
Monica says
Hi Nagi,
Thanks a lot for checking 🙂 Ok I will try to make thinner ones instead.
Tim says
Just made this. Turned out perfectly!
Nagi says
I’m so pleased to hear you enjoyed this Tim!! Thanks for letting me know – N x