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Home Breads

Easy Soft Flatbread Recipe (No Yeast)

By:Nagi
Published:11 Jul '16Updated:9 Nov '23
1,750 Comments
Recipe v Video v Dozer v

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!

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

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.

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

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.

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

And of course, it is perfect to be used as pita bread, for things like Greek Gyros and Greek Chicken Souvlaki.

Chicken Souvlaki - Made with chicken marinated in lemon, garlic and oregano, it's so easy to make this Greek favourite at home! recipetineats.com

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!)

Butter Chicken - a chef recipe which is so simple and uses ingredients from the supermarket. The sauce is incredible!

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

This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. recipetineats.com

Watch how to make it

I’ve added oil but it’s not necessary. Please follow your recipe card below.

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Stack of easy soft flatbread no yeast

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
4.95 from 534 votes
Servings6 x 20cm / 8″ flatbreads
Tap or hover to scale
Print
  • 13189
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 recipe made 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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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1,750 Comments

  1. Naomi Stoeckigt says

    December 14, 2023 at 8:12 am

    5 stars
    I make these about once a fortnight. A double batch every time!! 😁 They’re a bit hit in our house. I make balls from 50g of dough and roll to fit my frying pan. When they’re cooked, the leftovers go in the freezer in my decor pastry storage box!! 🙃 Reheat either in the microwave in my tortilla warmer or directly in the frying pan.

    Reply
  2. tania cox says

    December 5, 2023 at 12:49 pm

    5 stars
    I always make these with the chicken shwarma and they elevate this dish to restaurant quality. Such an easy fail proof recipe and the flavour is sublime.

    Reply
  3. Sher says

    December 1, 2023 at 3:49 pm

    5 stars
    Amazing! This is my go to when needing a quick naan bread to go with Nagi’s butter chicken

    Reply
  4. Xavier says

    November 25, 2023 at 12:02 pm

    5 stars
    delicious and super easy

    Reply
  5. Emily says

    November 20, 2023 at 9:38 am

    5 stars
    I ate 3 of these in the space of 5 minutes! Scratches the itch for naan and is ideal for scooping up curries:) Or just eating straight-up as a snack like I did with the first few!

    Reply
  6. Christine says

    November 16, 2023 at 4:11 pm

    This recipe was a hit! For those of you who want to add a little something, I would recommend adding some leftover seasoned minced meat — trust me, people can’t get enough!

    Reply
  7. Jackie says

    November 8, 2023 at 1:45 pm

    Hi Nagi, have made this recipe many times big hit in the house…..we are going away can I freeze cooked flatbread and bring out for our lunches etc when needed?
    Hugs to Dozer

    Reply
  8. Lallie says

    November 4, 2023 at 7:21 am

    5 stars
    Hi Naji
    Thank you for sharing beautiful delicious easy yummy recipes

    Reply
  9. Craig Howard says

    November 1, 2023 at 6:11 am

    5 stars
    Since I first made this flat bread recipe….we have never bought them from a store again.

    Such a simple dough to make and so easy and quick to make.

    I do let the dough sit a bit longer though and I usually add some dried herbs and spices. For kick.

    BTW…very hot , dry pan is key to cooking

    Reply
  10. Dianne says

    October 20, 2023 at 4:48 pm

    Hi have made these a couple of times but not my forte.
    Everything else is normally a winner. Love your recipes and always look forward to seeing Dozer

    Reply
  11. Alex says

    October 19, 2023 at 1:20 pm

    5 stars
    Hi! Thank you for another great recipe. I’ve made these a couple of times now and they’re great. I use flour to prevent them from sticking while rolling out the dough. This works very well but leaves a slightly dry (powdery) surface which I don’t love. I’ve added oil to my cast iron skillet in the hopes that this would add a little moisture and counter that powdery surface but that didn’t really work. I use these for making sandwich wraps for my kids’ school lunches so I can’t butter the outside or they’d be messy and greasy when handled. Any idea of how I can roll out the rounds without using flour? Using oil on my bench hasn’t really worked for me.

    Reply
    • Rowan says

      November 25, 2023 at 8:21 pm

      Hi Alex, I haven’t tried it with this recipe yet, but I usually sandwich dough between two pieces of baking paper. Keeps everything clean and I can squish the dough like a tortilla which is better on my arthiritis than rolling.

      If the dough is really sticky it can be a bit of a pain but still works and I don’t have to scrub at the chopping board or counter.

      Reply
  12. Mariette Nel says

    October 15, 2023 at 11:46 pm

    This is my go to recipe. I have even sneaked in some sourdough discard (subtract liquid and flour in correct amounts).

    Reply
  13. Beth says

    October 11, 2023 at 9:22 pm

    5 stars
    Really lovely.

    Reply
  14. Elizabeth says

    September 29, 2023 at 6:41 pm

    5 stars
    Just finished possibly the best souva I’ve ever eaten, made with these fantastic pitas, leftover roast lamb flash fried with herbs and spices, homemade tzatziki and fresh veg. I’d always used yoghurt flatbreads before, but these were incredibly easy to make, as flexible as advertised, and yummy! Thanks Nagi!!

    Reply
  15. Vika says

    September 27, 2023 at 9:08 am

    5 stars
    yummy, easy to make, very easy to wrap! We used one for funny Tortilla slap game too lol

    Reply
  16. Andrea Johns says

    September 21, 2023 at 7:40 pm

    5 stars
    Loved this recipe, so easy to make and tasted great! Thanks!

    Reply
  17. Maggie says

    September 10, 2023 at 4:51 am

    Do you butter Or oil them if your freezing them??

    Reply
  18. Evelyn Irwin says

    September 5, 2023 at 11:34 pm

    Do you cool the milk mixture?

    Reply
    • Vika says

      September 27, 2023 at 9:09 am

      It’s best to use warm as warm as your hands can handle , its easier to knead!

      Reply
  19. Dawne says

    September 1, 2023 at 10:09 am

    5 stars
    I have been trying to make a good flat bread, chapti, since I lived in Bangladesh, 2005-2008. I also had a few lessons from my daughter’s MIL, who is Southern Indian. I have not been successful until this recipe. Seriously, life changing. I’ll never forget the satisfaction of the bread puffing up. I think it’s the hot milk with butter melted into it. That’s the difference between this and my past attempts. I’m blown away.

    Reply
  20. Colleen says

    August 31, 2023 at 11:22 pm

    So simple ,but the best !!!!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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