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Easy Flatbread (No Yeast) on wooden board
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4.77 from 17 votes

Easy Flatbread (No Yeast)

This Easy Flatbread (No Yeast) makes a superb side to anything from curries & falafels to koftas & kebabs. Soft, pliable & quick to make too with barely any kneading. It's everybody's favourite!
Course Bread, Flatbread, Side Dish
Cuisine Mediterranean, Middle Eastern
Keyword flatbread, no-knead, No-yeast, soft flatbread
Prep Time 5 minutes
Cook Time 10 minutes
Dough resting time 30 minutes
Total Time 15 minutes
Servings 4 large flatbreads
Calories 425kcal
Author Jo Allison


  • 300 g plain flour plus extra if dough needs adjusting
  • ½ teaspoon salt
  • 50 g unsalted butter (see notes)
  • 185 ml semi-skimmed milk (see notes)
  • 4 teaspoon rapeseed or olive oil for frying


  • In a large bowl combine the flour and salt. 
  • Put the butter in a small saucepan and melt it very gently over the low heat. 
  • When it's almost completely melted, take it off the heat and add milk. Give it a stir.
  • Make a well in the middle of flour and pour in your melted butter/milk mixture. 
  • Give it a quick mix with a spoon to bring all the ingredients together. 
  • Once the dough starts coming together, use your hand and continue giving the dough a little knead in the bowl until it's no longer wet. There is very minimal kneading required (only to bring all the ingredients together into a ball). If the dough appears to sticky add a little extra flour.
  • Once finished, cover the bowl with some clingfilm and let it rest for 30 minutes or so.
  • Once the dough had time to rest, take it out onto the counter sprinkled with some flour and divide it into 4 equal pieces.
  • Take each piece and roll it out roughly to the size of your frying pan. 
  • Heat up a little bit of oil on your frying pan (roughly a teaspoon per flatbread) and once your pan is really, really hot pop in your first flatbread. 
  • Cook it for approx 1-2 minutes on your first side (your first flatbread will always take a bit longer then the following ones) and once you see the bubbles and the other side is getting nice and brown, flip the bread over. Continue to fry for another minute or so until nicely browned. 
  • Once cooked, keep your flatbreads wrapped in clean tea towel to prevent them from drying and so that they remain nicely soft and pliable. 
  • Repeat with remaining flatbreads.


  • Nutritional information is approximate, per flatbread and should be treated as a guideline only.
  • Don't be tempted to skip 30 minutes rest time. It really makes a massive difference in your flatbreads.
  • You can use salted butter if you prefer but I would then omit the salt.
  • Try substituting 40ml/1.4fl oz rapeseed or olive oil for butter and your favourite nut or oat milk for regular milk to make vegan/dairy-free version of the flatbread.


Calories: 425kcal | Carbohydrates: 59g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 315mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 360IU | Calcium: 70mg | Iron: 3.5mg