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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Summer, autumn, spring and winter. Rain, hail or shine.
Nagi, this is absolutely the easiest and tastiest flatbread recipe I’ve tried. I looking forward to building on your basic recipe with different variations of the following: herbs (rosemary and thyme), sun-dried tomatoes, garlic, parmesan, onions, basil and so much more! Although, I must say, I used it as a naan type bread for mopping up sauce and it was delicious! Thank you for posting this, and I look forward to making some of your other recipes.
That’s so fantastic to hear Bev! Thank you for letting me know you enjoyed it! – N xx
I made this evening…using soya oil and almond milk…great taste n easy to make for my kids…thank you..
Just made these, they’re fantastic! Going to the shops is actually more hard work than making these. I made them with wholemeal flour because it’s all I had, not sure if it made a difference but they’re delicious in any case.
Cheers!
I’m so thrilled to hear that H! Thank you for letting me know! N xx
Do you know any great sandwich bread recipes? I am looking for something that I can still slice a few days later and the bread does not “crumble.”
I make my own sourdough once a week. the bread never crumbles. well worth it . esp using NON GMO , non bleached bread.. I get mine at Walmart in 10 # bags.. Wheat Montana 🙂
Hi Katy! I haven’t shared one yet but I will soon!
Made these last night to go with halloumi and vegetable kebabs. They were fantastic and wrapped in film they were just as fresh today. So much tastier than shop bought wraps and as quick to make as going to the supermarket
Whoot! So pleased to hear that Joanne, thanks for letting me know! N xx
This worked beautifully for Passover/ Unleavened Bread, very tasty . I used a lightly oiled griddle
Fantastic! So pleased to hear that Tracy, thank you for taking the time to come back and let me know! N xx
awesome worked like a charm. family loved it
Whoot! Fantastic to hear you enjoyed this David, thanks for letting me know! N xx
This is not our typical fare for Easter but we are making your flatbread and homemade baba ganoush. We always try to stick in something our family has never had before at Easter. Our oldest son loves baba ganoush so it will be exciting to have as an appetizer. Your recipes are always great so I’m confident they’ll turn out superb. Happy Weekend.
OOOH!!! HOMEMADE BABA! One of my all time favourite dips. 🙂 have you shared a recipe? I’d love to use yours!!
I’ll share as soon as I make it!! We made the flatbread today — incredibly easy. I tagged you on Instagram.
Awesome recipe Nagi. Quick and simple. Being in Taiwan I have added thinly sliced scallion to the mix. It came out great
Can you use rice flour instead and rice milk
I’m sorry Sam, I haven’t tried that combination. But based on what other readers are saying, this recipe is very versatile for different types of flours and milk!
I would get more use from using the cookboo
Hi! I like this recipe very much but the first time I made it I became very frustrated as the total recipe time didn’t reflect the 30 minute rest. I know this step is important with any bread making, it might help any new users to update the total time to 45 minutes. Thank you!
Hi Logan, I’m so pleased you like it. I’m sorry there’s no box for resting time, I will update the recipe to make that clear as I can upfront.
Hi Nagi,
can I substitute the white flour with coconut flour? i want to try your recepie.
I’m not sure I’m sorry Sylvia, never tried it 🙂
Hello,
just made these, with butter and flour but with oatmeal Milk. Fantastic. I made these handsized ( so this gave me 16 tiny rounds). Great for a starter for a dinnerparty with a slice of avocado, dash of lemon, ( and some smoked salmon). Love your site, just followed on fb and insta!
I’m so pleased to hear you enjoyed this Sofi, thanks for letting me know! And WOAH what a fabulous starter! N xx
Hello nagi,
Is it okay to put some toppings like pizza toppings and in the oven instead? thank you so much. – em
I made this as pizza two weeks ago and it came out nearly perfect, just a touch dough-y in the center. Probably just needs to pre-bake and it’ll be perfect 🙂
It was a really solid alternative to making dough in a bit of a time crunch.
How about if you first grill them on a high heat to form a crust, and then top with sauce and cheese and into the oven on full whack? Might work… 😀
Hi Em! Unfortunately I haven’t tried this in the oven but my instinct tells me it wouldn’t work, sorry!
I made this recipe using 1/2 spelt flour. It tastes wonderful, and the texture is as described. I will make this often.
I’m so pleased to hear that you enjoyed this Dee! Thanks for taking the time to come back and let me know! N x
I made these this evening and they were so simple and delicious! I usually use a recipe with yeast, but with the snow storm coming I decided to skip the grocery store and find an alternative recipe… I’m so glad I did! These flat breads were faster to make and in my opinion more delicious than the other recipe I use. Great flavor and texture. I added garlic and black pepper — fantastic!
Great work!
I’m so glad you enjoyed this Troy! 🙂 N x
Could you add cocoa to make chocolate and use for ICE Cream burritos ?
Woah! I never thought of that Timothy, I’m sure you cold but I don’t know how much cocoa to add! Maybe reduce flour by 1/2 cup and start with 1/4 cup cocoa, if that’s enough, then add another 1/4 cup of flour but otherwise keep adding cocoa until the colour looks chocolatey!
Hi, we seriously love these flatbreads in our household – they’re so much nicer than shop-bought wraps 🙂 I was just wondering if you’ve got any recommendations for how best to reheat them after they’ve come out the freezer? Thanks!
Always love your recipes Nagi, I follow you on Pinterest, Instagram, and foodgawker ( and of course get your email updates).. cause I don’t want to miss anything . And yet….somehow the missed this one!
Being of south Asian descent I grew up eating many different types if flatbreads. Typically for day to day , in our house we ate chapati ( or roti) which is typically made with whole wheat flour. So, could this recipe be made with whole wheat instead ?
PS Thank you for the lovely compliment! 🙂
Oooh Taz, I swear, I believe Asians make the BEST flatbreads!!! Yes this can absolutely be made with whole wheat flour, I know there are hundreds of comments but there are definitely messages from people who have made this with whole wheat 🙂
I just tried these for the first time tonight, there were a HUGE hit. The kids did not bother with the chicken I made, or the rice…just the flatbread. Although, I am getting a fair amount of razzing for not being able to roll them out into perfect circles like your picture. The kids even held up in to my monitor to compare. (Yah, I’m a proud mom. Want a kid? Two?)
I have been asked to make a bunch of these for school, so I have to ask if the recipe doubles nicely or if I have to make any adjustments?
BA HA HA! Your kids are hilarious!!!! Tell them to stop being so mean otherwise you won’t make these anymore! You can definitely double it, especially if you have a stand mixer. But if kneading by hand I find it easier to make individual batches 🙂 N xx