I think you will go nuts over this flatbread recipe!!! It’s really unique because it is made without yeast and yet is soft and pliable. Usually, flatbreads made without yeast are crispy so they crack when folded. Or they require lashings of butter to make them soft.
Use these to make wraps, as pita bread for Souvlaki or Gyros. The possibilities are endless!
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.
It’s made without 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 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.
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
- 2 cups / 300g plain flour (level cups, unsifted, not packed), + keep ¼ cup extra for dusting & adjusting dough
- ½ tsp salt
- 3½ tbsp / 50g butter (1.75 oz)
- ¾ cup / 185 ml milk
- ½ tbsp oil (for cooking)
- Combine butter and milk and heat until butter is just melted - on stove or in microwave.
- Combine 2 cups flour, salt, butter and milk.
- 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.
- Wrap with cling wrap and rest at room temperature for 30 minutes or so.
- Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about ⅛" / 0.3cm thick rounds.
- Heat ½ tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. (Note 1)
- Place one flatbread in the pan, cook for around 1- 1½ minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
- 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.
- 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!
2. 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.
3. Recipe source: Flatbread by Julie Goodwin.
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!
5. Readers have tried making this gluten free and reported that it works pretty well using gluten free flour BUT you need to use the butter and milk, not sub with dairy/vegan options. The dough will be a little harder to roll out. If you try to make it gluten free AND dairy free, the recipe really is completely different to the original so I don't advise that!
6. Use this for: Gyros, Souvlaki, as naan for curries like Butter Chicken, Chickpea Curry or Beef Rendang.
7. Nutrition per piece:
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Nutrition per flatbread.