Easy Soft Flatbread (No Yeast)

Who needs a bakery when you can make incredibly soft, pillowy flatbreads right in your kitchen? This no-yeast recipe is about to become your new bread-making obsession – and trust me, it’s practically foolproof!

These flatbreads are everything you want: tender, flexible, and perfect for wrapping around your favorite fillings. The best part? They’re ready in under an hour, and you probably already have all the ingredients in your pantry. No complicated techniques, no special equipment – just pure bread-making magic.

Ingredients

• 2 cups all-purpose flour, plus 1/4 cup extra for dusting
• 1/2 teaspoon salt
• 3 1/2 tablespoons (50g) unsalted butter
• 3/4 cup milk

Steps

1. Combine 3/4 cup milk and 3 1/2 tablespoons butter in a microwave-safe bowl. Heat in 30-second intervals until butter just melts – don’t let it get too hot!
2. In a large mixing bowl, whisk together 2 cups flour and 1/2 teaspoon salt. Pour in the warm milk-butter mixture.
3. Turn onto a floured surface and knead for 2-3 minutes until smooth. The dough should be soft but not sticky – add extra flour if needed, 1 tablespoon at a time.
4. Wrap dough in plastic wrap and let rest for 30 minutes at room temperature (around 70°F/21°C). This relaxes the gluten for easier rolling.
5. Divide dough into 6 equal pieces (about 85g each). Roll each into a ball, then flatten into 8-inch (20cm) circles, roughly 2-3mm thick.
6. Heat a large non-stick skillet over high heat until very hot. Don’t add oil!
7. Cook each flatbread for 1-1.5 minutes per side. Watch for dramatic puffing and golden spots – these are your signs of perfect cooking.
8. Stack cooked flatbreads and wrap in a clean kitchen towel. The steam will keep them soft and pliable.
9. Optional: Brush with melted butter or olive oil while warm. For garlic flavor, mix 1 clove minced garlic with 2 tablespoons melted butter.

Smart Swaps

• Use whole wheat flour for up to half the all-purpose flour
• Replace butter with olive oil (use 3 tablespoons)
• For dairy-free version, use plant-based milk and coconut oil

Make It Diabetes-Friendly

• Use almond flour and coconut flour blend (2:1 ratio)
• Add 1 tablespoon ground flaxseed to lower glycemic impact
• Make smaller 6-inch portions to reduce carb content to 12g per piece
• Pair with protein-rich toppings to slow sugar absorption

Pro Tips

• Don’t overwork the dough – stop kneading once it’s smooth
• Roll from the center outward for even thickness
• Keep pan very hot for proper puffing
• Stack and cover immediately after cooking to maintain softness