This No Yeast Flatbread recipe is one of those trusty little secrets I always return to. It's quick to throw together, uses basic ingredients and tastes delicious.
I make these at least once a fortnight! They are great when you want a quick bread for curry night or when you have something saucy that needs a bit of bread to scoop it up. They are brilliant for dips or used to wrap up grilled meats and salad for an easy dinner.
They are soft and pliable, so they won't crack when you roll them. Plus, they cook up in a few minutes right on the stovetop. There is no rising, no proving; just mix, rest, roll and cook!
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
All Purpose Plain Flour: Regular flour works perfectly here. No need for bread flour. You can also use wholewheat flour or a mixture of the two.
Butter: I usually have salted butter on hand, but you can use unsalted. You can also substitute the butter for olive oil.
Milk: I started out making these with full-fat milk, but recently I tried with 2% and the recipe worked well. So use what you have available.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Don't overwork the dough as it can make the flatbreads tough. It needs just a few minutes of kneading to come together.
- Let the dough rest for at least 30 minutes. This will make it much easier to roll out.
- When cooking the flatbreads, you want a high heat so they cook quickly. They only need about 2 minutes to cook.
- If you are going to use them as a wrap, you don't need oil when you cook the flatbreads. They are still delicious.
- If you want them for curry, they are delicious cooked in some oil or butter.
- After you cook each flatbread, stack in on top of the next and wrap them with a clean tea towel. This keeps them warm and soft.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Wholewheat flour works really well in these no yeast flatbreads. It gives them a nice nutty taste.
- Add some chopped fresh herbs to the dough. Oregano, chives, cilantro and rosemary are all delicious.
- You can add garlic or onion powder to the dough to flavor your flatbreads.
- Or spice it up with some cumin, chili powder or ground fennel.
- For a cheesy flatbread, roll the dough thinner, add thinly sliced cheese then fold the dough over ato encase the cheese and cook as directed. Mozzarella or Gouda work particularly well.
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FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
No, plain all purpose flour works perfectly.
Nope! A regular frying pan or skillet works great. I prefer cast iron for this, but a non-stick pan will work well too.
They don't last well once cooked as they dry out. But the uncooked flatbreads will keep for up to 36 hours. So you can roll them out and keep them in the fridge until you are ready to cook them. Put parchment paper between each one and wrap the whole thing tightly with plastic wrap.
Overworking the dough or using too much flour can make the flatbread tough. Mix the ingredients until just combined and then lightly knead for 2 minutes.
You want to roll them out to be ⅛inch/3mm thick.
What to eat with no yeast flatbreads
These are great with any meal that needs a carby side! I last made them to go with my Chicken Shawarma Skewers.
They make excellent dippers for soups and curries. Try them with my Chicken Saag or as a side to a big bowl of Ratatouille.
We also love them stuffed with chopped chicken and salad. Mexican chicken, Moroccan chicken, Buffalo chicken and Honey Harissa chicken are always good options. So is leftover roast/rotisserie chicken.
Enjoy x
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Get the Recipe
No Yeast Flatbreads
Ingredients
- 4 cups plain all-purpose flour (Note 1)
- 1 teaspoon salt
- pinch baking powder
- 1½ cups milk (Note 2)
- 7 tablespoons butter (Note 3)
- 1 teaspoon oil (Note 6)
Instructions
- Add the flour, salt, and baking powder to a mixing bowl.4 cups plain all-purpose flour1 teaspoon saltpinch baking powder
- Add the butter and milk to a small saucepan or microwave-safe jug. Gently heat the milk until the butter is just melted-(no need to boil it!) 1½ cups milk7 tablespoons butter
- Pour the warm butter-milk mixture into the dry ingredients and stir everything together until it starts to come together into a dough.
- Dust your work surface with a little flour and knead the dough for 2-3 minutes, just until the dough feels smooth and soft. If the dough feels too sticky, add a touch more flour as needed (see note 4).
- Wrap the dough ball in plastic wrap or cover it with a clean towel and let it rest at room temperature for 30-45 minutes (This helps relax the dough and makes it easier to roll out.)
- After resting, cut the dough into 8 equal pieces and roll each one into a ball. Lightly flour your work surface again and roll each ball out into a round 2-3mm thick. (Note 4)
- Place a non-stick frying pan over high heat. (Add oil if wanted - Note 5).
- Let it get nice and hot before you start cooking. (Use a slightly lower heat if you are using oil.)
- Pop one dough round into the hot pan. It should start to puff up as it cooks. Cook for about 1 minute, then flip and cook the other side for 45 seconds to 1 minute. (Note 6)
- As each flatbread finishes cooking, stack them on a plate and wrap them in a clean tea towel. This helps keep them warm and soft while you cook the rest.
Notes
- Regular flour works perfectly here; no need for bread flour. You can also use whole wheat flour or a mixture of the two.
- I usually use full-fat milk for these, but recently I tried with 2% and the recipe worked well. So use what you have available.
- I usually have salted butter on hand. But you can use unsalted. You can also substitute the butter for olive oil.
- Only add flour is really needed. The more flour you add, the tougher the flatbreads will be. A soft dough gives a softer bread.
- If you want to serve these for dipping, you can leave them thicker. They will need to cook longer.
- If you use them as a wrap, you don't need oil when you cook the flatbreads. But if you want them for curry (instead of Paratha), they are delicious when cooked in some oil or butter. (but they don't need to be)
- Don't overcook the flatbread; this can cause it to be tough and also to crack when folded or rolled.
- Recipe adapted from Jo Cooks and Julie Goodwin.
Nutrition
Nutrition is per serving
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