Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Soft Flatbread Recipe (No Yeast) Recipe
A simple, comfortable flatbread recipe that’s made with out yeast, a wonderful fast choice if you don’t have hours for yeast dough to rise. You’ll love how comfortable and pliable this flat bread is, making it excellent to make use of as wraps for Gyros, Shawarma and Doner kebabs. Or as naan to dunk into Tikka Masala or Butter Chicken. The chances are limitless!
I like recent selfmade bread. And although I bake bread with yeast extra steadily these days, I nonetheless discover it simpler and a normal choice to make bread with out yeast.
Most style, most tasty consequence with minimal effort – however with out compromising on the tip consequence. That’s my final aim and the ethos that underpins each recipe I share right here on RecipeTin Eats.
Through the years, I’ve tried a whole lot of flatbread recipes. Flatbreads from many various cuisines, from blogs and cooking websites, by house cooks, from actuality cooking reveals (sure, Grasp Chef and My Kitchen Guidelines!), critical cooks and celeb cooks.
However I all the time discovered they had been too doughy (e.g. those that solely use yoghurt because the moist ingredient) or too crisp to make use of as a wrap except they had been moistened with lashings of butter. Completely scrumptious, thoughts you. However not what I used to be after. So this recipe is my concept of an ideal flatbread recipe.
This flatbread recipe is made with no yeast. It’s very straightforward to make, requiring only a minute or two of kneading.
And it truthfully is superbly comfortable and pliable. So comfortable you should use it as a wrap and it received’t crack.
And naturally, it’s excellent for use as pita bread, for issues like Greek Gyros and Greek Chicken Souvlaki.
And right here I’ve used it as “naan” as a facet for Butter Chicken. Once I make it to be like “naan”, I cook dinner it on a barely larger warmth to get bigger and extra brown bits on it – similar to actual naan! The crust will get barely crispier so it’s not as suited to make use of as a wrap, like within the above picture. (PS Should you’ve acquired the time to make correct naan, attempt my Naan recipe. It’s similar to the actual deal!)
Should you’ve by no means tried selfmade bread earlier than, this flatbread recipe is a good one to begin with as a result of it truly is that straightforward. The worst that may occur with this flatbread recipe is that the warmth is simply too excessive if you cook dinner it so the outside finally ends up a bit too crunchy and cracks if you roll it. If that occurs, simply spray it with olive oil or brush evenly with oil or butter and it’ll moisten the floor.
Do that as soon as, and store-bought flatbreads won’t ever be the identical once more. That I can promise! – Johnsat x
I’ve added oil but it surely’s not obligatory. Please observe your recipe card beneath.
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!
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.
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