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 (623 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
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!
Donna on 2026-02-23 (3 stars): I feel that the dough may have not enough liquid, therefore mostly browned before rising. I live in central Canada and with central heating during the winter months our homes are very dry. I maybe should add more milk to the dough? Anyone have thoughts on this?
Linka on 2026-02-21 (5 stars): I wanted to have pizza for dinner but wanted to save on costs - usually we just use store-bought Pita but didn't have any! This was my first time making flatbread and it turned out perfect; I ended up making 8 with the measurements (plus I had a small pan). Definitely going to be coming back to make more!
Irene on 2026-02-18 (5 stars): This was my first time making a flat bread and it was really easy and really good. I will be using this all the time. I made 8 out of these measurements.
James on 2026-01-25 (4 stars): Hello, made these for the first time and they tasted great but despite following the video exactly I had the issue that the dough stuck to the bowl, to my hands and to the work surface despite using flour. Any tips on ensuring this doesn't happen?
David Kent Starnes on 2026-01-19 (5 stars): Oh, perfect for chicken shawarma, using up rotisserie chicken. Wham, bam. A side of hummus and veges perfect light dinner
David Kent Starnes on 2026-01-19 (5 stars): Tasty, perfect for making hummus “tacos”, tomatoes in season, yogurt, cumin, very flexible. Definitely best, still warm
David on 2026-01-13 (5 stars): I also made the flatbreads with the shawarma and hadn’t realised that Nagi wrote both. Both recipes are amazing !
