Easy Soft Flatbread (No Yeast)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Resting
30 mins
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Total Time
45 mins
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Servings
6 x 20cm / 8" flatbreads
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Calories
370 kcal
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Course
Bread
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Cuisine
Mediterranean, Greek
Easy Soft Flatbread (No Yeast)
Description
Easy Soft Flatbread (No Yeast) is a straightforward bread recipe using all-purpose flour, unsalted butter, milk, and salt. The melted butter is combined with milk then mixed with flour and salt to form a dough that requires minimal kneading and a short resting time. After resting, the dough is divided, rolled thinly into rounds, then cooked in a hot non-stick pan without oil. The bread develops golden spots and puffs up during cooking, creating a soft flatbread with a subtle crust that can crack slightly if rolled very thin.
The texture is soft and pliable inside with a crisp exterior when cooked over high heat and made thin. This makes it suitable for wrapping fillings or accompanying dishes. The flatbread serves well as a quick alternative to naan or pita and can be paired with various spreads or used in dishes like gyros, souvlaki, or alongside curries such as Butter Chicken or Chickpea Curry.
The dough can be refrigerated for up to three days and rolled out in advance with pieces separated by baking paper or cling wrap before cooking. The cooked breads freeze well for later use. Whole wheat or gluten-free flour can be used with adjustments, though almond flour is not recommended. Dairy-free versions are possible by substituting butter with olive oil or coconut oil and milk with almond milk.
Ingredients
- 2 cups 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 butter 1.75 oz, unsalted
- 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
- For a crispier crust, roll the dough thin and cook at higher heat, though thin crusts may crack when rolled.
- Prepared dough can be stored in the refrigerator for up to 3 days before cooking.
- Roll out dough rounds ahead of time and separate with baking paper or cling wrap to prevent sticking before cooking.
- Cooked flatbreads freeze well; reheat gently before serving.
- Whole wheat flour works well as a substitute, but almond flour is not suitable.
- To make dairy-free or vegan flatbread, substitute butter with olive or coconut oil and milk with almond milk.
- Gluten-free flour can be used but may produce a chewier texture and make rolling less precise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6x 20cm / 8" flatbreads
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 125g | |
| Calories | 370cal | 19% |
| Carbohydrates | 49.9g | 17% |
| Protein | 8.1g | 16% |
| Fat | 15.2g | 23% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 7.6g | 45% |
| Cholesterol | 31mg | 10% |
| Sodium | 386mg | 16% |
| Fiber | 1.7g | 7% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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