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 (627 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
Karen on 2026-06-16 (5 stars): This is such a quick and easy recipe! I have a sourdough recipe that is a little bit tastier, but if I want to eat today, this will be my go-to. Thanks, and I’m already in love with Jaffle!
KimK on 2026-06-13 (5 stars): These are so easy, tasty and you can freeze for later. Win win.
Jo on 2026-05-11 (5 stars): EASY is right!! So fast and so much fun to cook. DELICIOUS.
Galiema Adams on 2026-04-16 (5 stars): I love this flatbread. It's my favourite to make in a hurry
Grace on 2026-04-09 (5 stars): These are a staple in our house! Does anyone have any recommendations for storage so we can have them on hand ready to go?
Mia on 2026-04-07 (5 stars): Made this flatbread recipe instead of running to the store and it was super easy and delicious. Served it up with your chicken shawarma and raw broccoli salad recipes and I was voted the family hero. Amazing recipes. Thank you!
Dana Lynn on 2026-03-26 (5 stars): I just made these tonight for the Charcoal chicken that is currently marinating. So easy! They smell so good! Only problem I had that the first two got a little burnt. Turned the stove down to medium\medium low to allow them to puff up more without burning. I have never had one of your recipes turn out less than perfect. Thank you for making me look so good!!!
Rock on 2026-03-23 (5 stars): Just tried this recipe for the first time. Super easy and great results. Thank you
Debbie on 2026-03-16 (5 stars): Thanks for sharing this recipe, they are the softest best tortilla shells I have ever had , they are better than store bought!
Elizabeth on 2026-03-15 (5 stars): This is so wonderful! And so beautifully simple. For weeks I've been remembering a roasted veg flatbread I had many years ago in LA. The trick was that the bread was herbed and spiced, and the veg (cauliflower, broccoli) was roasted without seasoning. I think the original had gouda. But I used Point Reyes Toma cheese, which is a little milder. The roasted veg is cooled, then tossed with grated cheese and Kalamata olives, spread on the flatbreads, topped with a little more cheese, and baked for about 5 minutes. Cracked pepper, red pepper, or arugula is added after the back. It's heaven! And your recipe made it so easy to create a delightful Saturday "date night" appetizer. Thank you so much, ☺️
Kiki P on 2026-03-06 (5 stars): Love it. Our daily go to flat bread recipe. Always a success.
Ruth on 2026-02-27 (5 stars): Brilliant recipe. Best flat breads. Look no further!
Helen Shellard on 2026-02-26 (5 stars): I made this with wholewheat flour and it was amazing. Next time I'll give it a go with 50/50 white/wholewheat flour, I'm sure it will be even softer. Thanks Nagi!
