Description
Easy Soft Flatbread (No Yeast) is a quick and simple recipe for making soft and pliable flatbreads without the use of yeast.
Ingredients
Scale
- 2 cups plain flour (all purpose flour), plus 1/4 cup extra for dusting
- 1/2 tsp salt
- 3 1/2 tbsp / 50g unsalted butter
- 3/4 cup milk
Instructions
- Melt butter in milk: Combine butter and milk and heat until butter is just melted.
- Combine Dry: In a bowl, mix 2 cups flour, salt, butter, and milk.
- Knead 2 minutes: Sprinkle work surface with flour and knead until smooth, adding extra flour if sticky.
- Rest 30 minutes: Wrap the dough with cling wrap and let it rest at room temperature.
- Roll into rounds: Cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8″ rounds.
- Heat pan: Heat a non-stick pan over high heat without oil.
- Cook: Place one flatbread in the pan, cook for 1-1.5 minutes until puffed, then flip and cook for another 45 seconds to 1 minute.
- Keep wrapped in tea towel: Stack the cooked bread and keep wrapped in a tea towel.
- Brush with butter or oil (optional): Brush with olive oil or melted butter for added flavor.
Notes
- Higher heat and thinner dough yields a crispier crust.
- Dough keeps in the refrigerator for around 3 days.
- Wholemeal flour works well; almond flour does not.
- Dairy-free substitutions include olive oil and almond milk.
- Gluten-free option is available but may require extra flour.
- Use this flatbread for gyros, souvlaki, or curries.
- Recipe adapted from Julie Goodwin’s Flatbread.
- Nutrition per flatbread.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 125g
- Calories: 370
- Sugar: 2.2g
- Sodium: 386mg
- Fat: 15.2g
- Saturated Fat: 7.6g
- Unsaturated Fat: 7.6g
- Carbohydrates: 49.9g
- Fiber: 1.7g
- Protein: 8.1g
- Cholesterol: 31mg
Keywords: flatbread, no yeast, easy recipe