Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it's perfect for using as a wrap, stuffed with whatever takes your fancy. It's also a great make ahead recipe - the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.
Recipe by Nagi | RecipeTin Eats on July 11, 2016
Prep time: PT5M
Cook time: PT10M
Total time: PT45M
Rating
4.95 stars (586 reviews)
Keywords
easy flatbread, flatbread, flatbread recipe, flatbread without yeast, no yeast flatbread recipe
Ingredients
2 cups plain flour (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 unsalted butter ((1.75 oz))
3/4 cup milk
Categories
Flatbread
Cuisine
Greek
Mediterranean
Steps
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!
Nutitrion
Serving Size: 125 g
Calories: 370 kcal
Carbohydrates: 49.9 g
Protein: 8.1 g
Fat: 15.2 g
Saturated Fat: 7.6 g
Cholesterol: 31 mg
Sodium: 386 mg
Sugar: 2.2 g
Unsaturated Fat: 7.6 g
Reviews
Ana on 2025-09-25 (5 stars): These came together so easily and quickly! I think next time I will have to make a double batch because these are not going to last long!
Fi on 2025-08-31 (5 stars): Delicious & so easy. Such a soft and beautiful dough. Once cooked & still hot, I brushed them with garlic butter and served them with spicy dal. Amazing. Next time I might try a tortilla press to make smaller, round ones.
Tessa on 2025-08-31 (5 stars): These are so simple and delicious! The first bread I've ever made and now I make a batch every week, I'm obsessed! Thank you for sharing your recipe.
Kelly Elmer on 2025-08-14 (5 stars): My 3 year old helped me making the dough this afternoon, and suggested we make pizzas with it. We've been through a fussy phase so I wasn't about to say no. I split the dough into 3 portions, rolled out and added toppings and baked in a 220 degree oven for 10 mins or so. They were enjoyed! Just shared incase anyone else was interesting in using as a pizza base.
Grace on 2025-08-08 (5 stars): Love these! I make these a couple of times a month instead of buying shop wraps - another great recipe. Thank you Nagi! X
Emma Haldenby on 2025-08-05 (5 stars): Cooked this last night. Used garlic but for the butter amount n added a teaspoon of dried coriander. It was delicious, so easy to make!
Bee Manaois on 2025-07-18 (5 stars): This is completely foolproof. Perfect flatbread!
Christine Bath on 2025-07-17 (5 stars): Hi, I love this recipe it's so easy. I usually make this recipe with wholemeal flour instead of plain flour.
Michelle J on 2025-05-25 (5 stars): First time making flatbread and I followed the recipe as written. Made sure I had a really hot non stick pan. The flatbreads popped up beautifully and once cooked I brushed with melted garlic butter and kept warm under a tea towel. I must admit I did eat the first one to check while cooking the other 3 flat beds. Went well with the curry I cooked for dinner. Definitely a keeper.
Jenn on 2025-05-16 (5 stars): This is a brill flatbread, I used olive oil and oat milk as recommended by another reviewer and it worked perfectly. Just remember to follow the recipe instructions carefully and use HIGH heat otherwise it doesn't work. My first one was on a medium-ish heat and tasted nice but the texture was off because it didn't bubble up. I whacked up the heat for the next one, flipped it quicker, and it did the trick. Lesson learned!
Carmac on 2025-05-11 (5 stars): Easy recipe to follow which worked perfectly. Will definitely be making this again!
Margaret Stead on 2025-05-09 (5 stars): Quick and brilliant! I misread the resting time as 20 minutes and added some turmeric. They were delicious served with leftover chilli con carne - your recipe more or less as I had to improvise with some ingredients! Yum!
Glennis Enkelmann on 2025-05-08 (5 stars): First time I’ve ever made flatbread & this was super easy & worked so well with Nagi’s prawn curry recipe. Thanks will definitely make this again.
Jay on 2025-05-07 (5 stars): This turned out incredible. I paired it with your “Lentil Curry – mega flavour lentil recipe!” and it was a hit. So easy to make and I didn’t have to go out and buy any fancy or expensive ingredients. This was also my first time making any kind of bread, ever, but the instructions were so easy to follow it turned out great. Next time I will add a little more salt for my tastes. Thank you!
Erin on 2025-05-03 (5 stars): Simple and delicious! Went perfectly with the One Tray Butter Chicken!
