By:Nagi
1,771 Comments
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 forGyros,Shawarma and Doner kebabs. Or as naan to dunk into Tikka Masala orButter Chicken. The possibilities are endless!
Flatbread recipe
I love fresh homemade bread.And thoughI 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 wrapunless 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 perfectto 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 oneto 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)
Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Resting: 30 minutes mins
Total: 45 minutes mins
Flatbread
Greek, Mediterranean
4.96 from 546 votes
Servings6 x 20cm / 8″ flatbreads
Tap or hover to scale
Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it’s perfect for using as a wrap, stuffed with whatever takes your fancy. It’s also a great make ahead recipe – the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.
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:
1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants! (If you got the time, here’s my proper naan recipemade with yeast. It’s just like you get at Indian restaurants – super soft and fluffy!)
2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Cooked breads keep really well in the freezer!
3. Wholemeal flour – Works great with WHOLE WHEAT flour, does not work with almond flour. See note 4 for Gluten Free.
4. Dairy free / vegan substitutions: A reader tried the original recipe then reported back that it also worked just as great substituting the butter with olive oil and almond milk for the dairy milk to make it a vegan / dairy free version. Brilliant! Another reader has also made this with coconut oil and reported it works great.
5. Gluten free option – This works pretty well with Gluten Free flour. You may need a bit of extra flour to roll it out – just add more as required. The texture is a bit different – a bit chewy, and you may not be able to roll them out into neat rounds like pictured.
6. Use this for: Gyros, Souvlaki, as naan for curries like Butter Chicken, Chickpea Curry or Beef Rendang.
7. Recipe source:Based on this Flatbread by Julie Goodwin.
8. Nutrition per flatbread.
Nutrition Information:
Serving: 125gCalories: 370cal (19%)Carbohydrates: 49.9g (17%)Protein: 8.1g (16%)Fat: 15.2g (23%)Saturated Fat: 7.6g (48%)Polyunsaturated Fat: 7.6gCholesterol: 31mg (10%)Sodium: 386mg (17%)Fiber: 1.7g (7%)Sugar: 2.2g (2%)
Keywords: easy flatbread, flatbread, flatbread recipe, flatbread without yeast, no yeast flatbread recipe
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1,771 Comments
Peter saysMade this as to the recipe, great with Dahl. Worked wonderful for me.
Many thanks, I am making more today..
I am now looking at your baked Ziti recipe, lolReply
- Shakira Johnson says
Hello, can I make this recipe with spelt flour?
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- Stuart Young says
I followed the recipe to the letter, but the breads did not puff up, they remained flat and had a greasy texture to them. By far the worst flatbreads I have made.
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- Nagi says
Sorry you had issues Stuart – there isn’t any reason why they should be greasy unless you mismeasured the ingredients. Try cooking over a higher heat as that will cause them to puff up slightly more 🙂 N x
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- Bee says
Hi Nagi, I have so enjoyed browsing through your recipes as they all look so delicious! For this recipe, which I would love to try, I have two questions. First, what diameter are these, 8-10 inches? Secondly, can these be frozen and if so how would you reheat them? Thanks for sharing your love of cooking!
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- Brenda says
Love this flat bread, make it all the time to use as wraps or naan. It makes just the right amount as well. Thanks Nagi 👏Reply
- Frances Daltrey saysSee AlsoSalmon Burgers Recipe
Hi there,
Loving the flatbread recipe – will it work in the oven also?Reply
- Nagi says
Hi Frances, I prefer to cook over direct heat for this flatbread 🙂 N x
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- Jerri Chessecake says
burnt it a little after brushing with olive oil it stayed pretty soft.I’ll use it for a wrap next time:)Reply
- Lisa says
Have tried your flatbread nd it was delicious, all the famjly loved it.. Thnak you for sharing 😊
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- Barbara says
Why is the sodium content so high? I looked for information on individual ingredients and did not find them to be so high. I have not made this recipe yet as my husband is on a low sodium diet, wanted to check
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- Nagi says
Hi Barbara, you could always leave out the salt to reduce the sodium level here 🙂 N x
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- Parth says
Made a lovely, amazing, absolutely amazing wrap. I like to have them thick and small so that it fills you up. I didn’t use butter tho. I used 30gms canola oil, 5 grams butter, and 15 grams extra virgin olive oil. Elevated the flavour so muchReply
- Pauli says
Wow, this dough was a dream to work with! Once it rested, it was so supple, rolled out with no issues and tasted great! I did make a little mistake by placing wax paper in between each rolled piece and boy what a mistake this was! Think bubble gum in hot asphalt sticky…so I peeled them, re-rolled and cooked them per your instructions. I used them to wrap my homemade gyros with my own Tzatziki, perfection! Thank you for such an easy and delicious recipe. This is my new favorite flat bread, and the hubs agrees. 😉Reply
- Ashani De Silva says
Finally! I found a recipe that works! Just like you Ive tried so many flatbread recipes but this is EXACTLY what I wanted!
I made it with vegetable oil and not butter…but it came out perfectly…thank you sooo much for this…Reply
- Ally says
Really easy to make. Turned out great. Had to double the recipe to serve 4 people, didn’t have time to let second batch rest, just kneaded for a bit longer, still turned out pretty good.
Grated lots of cheese, folded dough over the cheese and rolled…to make kids friendly “cheese naan”. It was more like cheese parathas but still awesome quick and yum.Reply
- lorraine says
just made these with the gyros. Ive made the gyros about a dozen times but with the flatbread… SO good
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- Nagi says
I’m so glad you love it Lorraine!! N x
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- Eddie says
Should I use salted or unsalted butter?
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- Nagi says
Hi Eddie, I always use unsalted in my recipes so I can control the amount of salt added. N x
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- Agill says
I tried looking for the number of flat breads one would get using the recipe provided. I don’t see it. Please help 🙂Reply
- Nagi says
Hi Agill, It’s the number of servings – 4 large pieces. N x
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- Agill says
Thanks for clarifying! I’ll adjust according to more servings. 🙂Reply
- lara says
Can I use coconut flour?
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- Ottilie le Roux says
Thanks for a super easy and so tasty recipe, very impressed with it. We brushed it with garlic butter and it reminded me of something between a roti and a garlic naan bread. Served it with butter chicken. This is one for the books!Reply
- Nagi says
Not for this recipe sorry Lara, it changes the texture completely and won’t roll out. N x
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- Valleycat1 says
Note that listed time to make does not include thehalf hour letting the dough rest.Reply
- Rich says
Love this recipe – use it all the time. My flat bread was always tasty but not at all pliable, this is always a winner.
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- Richard says
It was bizarre seeing your comment as I am another Richard and had just decided to leave a comment much like yours. I’ve used this recipe many times over the last few years – and will be again today. I too love the recipe and have never had a failure.Reply
- Marjorie Rego says
Can this recipe be made with baker’s flour Nagi?
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- Nagi says
Hi Marjorie – yes that’s fine 🙂 N x
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