Easy Soft Flatbread (No Yeast)

Create incredibly soft and pliable flatbreads with this ridiculously easy, no-yeast recipe! The dough comes together in just a minute or two of kneading, making it perfect for beginners. These flatbreads are ideal for using as wraps, dipping, or serving alongside your favorite meals. This recipe is also fantastic for meal prepping, as the dough can be stored in the refrigerator for up to three days. Plus, we've included helpful notes on substitutions, including options for gluten-free and dairy-free versions!

Instructions

1. 1

   Melt the butter with the milk by combining them and heating until the butter is just melted. This can be done on the stovetop or in the microwave.

2. 2

   In a large bowl, combine the 2 cups of flour and the salt. Pour in the melted butter and milk mixture.

3. 3

   Sprinkle your work surface with flour, then turn out the dough and knead it for a few minutes until it becomes smooth. It doesn't require extensive kneading. If the dough feels too sticky, add a little extra flour as needed.

4. 4

   Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This resting time helps the dough become easier to handle.

5. 5

   Dust the countertop with flour. Divide the dough into 6 equal pieces and roll each piece into a ball. Use a rolling pin to roll each ball into a round shape, approximately 20cm / 8" in diameter and 2–3mm thick.

6. 6

   Heat a non-stick pan over high heat. Do not add any oil to the pan (see Note 1).

7. 7

   Place one flatbread into the hot pan and cook for about 1 to 1.5 minutes. It should puff up dramatically. Once the underside has lovely golden patches, flip it and cook the other side for 45 seconds to 1 minute, until it also has golden spots and puffs up again.

8. 8

   As each flatbread is cooked, stack them and wrap them in a tea towel. The trapped steam will help keep the surface soft and pliable. Continue cooking the remaining flatbreads.

9. 9

   For a richer finish, you can optionally brush or spray the cooked flatbreads with a little olive oil or melted butter. For a delicious garlic version, mix minced garlic into melted butter and brush it on the bread.

Recipe Notes

• Cooking Note: Using a higher heat and rolling the dough thinner will result in a crispier crust. While the inside will remain soft, the crust might crack when rolled, similar to authentic naan bread. The darker brown spots that appear on the surface are a sign of a perfectly cooked flatbread, just like you get at Indian restaurants!

• Storage: The uncooked dough can be stored in the refrigerator for about 3 days. To store the dough rounds, be sure to separate them with baking paper or plastic wrap, as flour alone will not be enough to prevent sticking. Cooked flatbreads also freeze exceptionally well.

• Flour Substitutions: This recipe works wonderfully with whole wheat flour, but it does not work with almond flour. Please see Note 4 for a gluten-free option.

• Dairy-Free / Vegan Options: A reader successfully substituted the butter with olive oil and the dairy milk with almond milk, confirming that the recipe works perfectly for a dairy-free and vegan version. Another reader also had great results using coconut oil.

• Gluten-Free Option: This recipe works quite well with gluten-free flour. You may need a bit of extra flour for rolling, but the dough will be manageable. The final texture may be a little chewier, and it might be challenging to roll them into perfectly neat rounds, but they will still be delicious.

• Serving Suggestions: These flatbreads are incredibly versatile and perfect for making gyros, souvlaki, or serving as a side for your favorite curries like Butter Chicken, Chickpea Curry, or Beef Rendang.