An easy, soft flatbread recipe that’s made without yeast, an excellent quick option when you don’t have hours for yeast dough to rise.You’ll love how soft and pliable this flat bread is, making it perfect to use as wraps forGyros, Shawarma and Doner kebabs. Or as naan to dunk into Tikka Masala orButter Chicken. The possibilities are endless!
I love fresh homemade bread.And thoughI bake bread with yeast more frequently nowadays, I still find it easier and a general preference to make bread without yeast.
Maximum taste, most tasty outcome with minimum effort – but without compromising on the end result. That’s my ultimate goal and the ethos that underpins every recipe I share here on RecipeTin Eats.
Fluffy Flatbread (no Yeast)
Over the years, I have tried a lot of flatbread recipes. Flatbreads from many different cuisines, from blogs and cooking sites, by home cooks, from reality cooking shows (yes, Master Chef and My Kitchen Rules!), serious chefs and celebrity chefs.
But I always found they were too doughy (e.g. the ones that only use yoghurt as the wet ingredient) or too crisp to use as a wrap
They were moistened with lashings of butter. Absolutely delicious, mind you. But not what I was after.So this recipe is my idea of a perfect flatbread recipe.
Homemade Pita Bread
This flatbread recipe is made with no yeast. It is very easy to make, requiring just a minute or two of kneading.
And here I have used it as “naan” as a side for Butter Chicken. When I make it to be like “naan”, I cook it on a slightly higher heat to get larger and more brown bits on it – just like real naan! The crust gets slightly crispier so it’s not as suited to use as a wrap, like in the above photo. (PS If you’ve got the time to make proper naan, try my Naan recipe. It’s just like the real deal!)
If you’ve never tried homemade bread before, this flatbread recipe is a great oneto start with because it really is that easy. The worst that can happen with this flatbread recipe is that the heat is too high when you cook it so the exterior ends up a bit too crunchy and cracks when you roll it. If that happens, just spray it with olive oil or brush lightly with oil or butter and it will moisten the surface.
Easiest Soft Flatbread Recipe
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.
1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants! (If you got the time, here’s my proper naan recipemade with yeast. It’s just like you get at Indian restaurants – super soft and fluffy!)
2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Yeast Raised No Knead Flatbread
3. Wholemeal flour – Works great with WHOLE WHEAT flour, does not work with almond flour. See note 4 for Gluten Free.
4. Dairy free / vegan substitutions: A reader tried the original recipe then reported back that it also worked just as great substituting the butter with olive oil and almond milk for the dairy milk to make it a vegan / dairy free version. Brilliant! Another reader has also made this with coconut oil and reported it works great.
5. Gluten free option – This works pretty well with Gluten Free flour. You may need a bit of extra flour to roll it out – just add more as required. The texture is a bit different – a bit chewy, and you may not be able to roll them out into neat rounds like pictured.
Easy Make Ahead Pita Bread
Serving: 125 g Calories: 370 cal (19%) Carbohydrates: 49.9 g (17%) Protein: 8.1 g (16%) Fat: 15.2 g (23%) Saturated Fat: 7.6 g (48%) Polyunsaturated Fat: 7.6 g Cholesterol: 31 mg (10%) Sodium: 386 mg (17%) Fiber: 1.7 g (7%) Sugar: 2.2 g (2%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 26 Comments
Soft, delicious, quick, and easy Homemade Pita Bread made with just 4 ingredients. Ready in a little over 1 hour! These puffy little pillows taste so much better than store-bought pita bread. Video tutorial included.
Easy To Make Pita Bread Recipe
Just for one minute imagine freshly baked, still steaming, warm, soft, fluffy, and puffy homemade pita bread being torn into chunks, swooped into a bowl of creamy hummus then delivered straight into your mouth.
It doesn't get much better. And guess what? I'm about to teach you how to make quick and easy homemade pita bread in a little over one hour. Don't let the fact you need to use yeast put you off. It's not anywhere near as scary as it sounds. Promise!
Strapped for time? Give my super quick yeast-free flatbreads a try instead. They can be ready in about 15 minutes start to finish! Be sure to come back to this fast pita bread recipe another time though!
Quick & Easy Homemade Pita Bread
Pita bread is a yeast-leavened flatbread that is a staple of Middle Eastern and Mediterranean cuisine. The bread is cooked at a really high temperature which forms a crust on the outside very quickly. This traps moisture inside the dough which turns to steam. As the steam builds, it causes the bread to expand and puff, creating the characteristic pita pockets we all know and love.
Expert Tip - For the very best results I recommend using a digital scale to weigh your ingredients. Cups are not accurate enough for baking recipes where precision is key to good results.
Here is a quick summary of the pita bread-making process. For the full and detailed homemade pita bread recipe see the recipe card below. A video is also included as a visual guide.
Easy Flatbreads (no Yeast)
Expert Tip - As soon as the pita bread has been removed from the oven wrap in a clean dish towel. This slows the release of the steam and makes them extra soft.
Keep the pitas wrapped in a clean dish towel until cool then store in a plastic bag or airtight container for up to 2 days. They can also be wrapped well and frozen for up to 3 months.
To heat pita bread, or to soften up slightly stale pita bread, place it on a baking tray and bake in a preheated oven at 350°F (175°C) for about 5 minutes. You can even warm them straight from the freezer. Just add an extra minute or two to the reheat time. When you remove them from the oven immediately wrap them in a clean dish towel to trap steam and keep them soft until they are served.
The Best Recipe For Pita Bread
Homemade pita bread tastes so much better than store-bought and makes the perfect accompaniment to falafel, gyros, shawarma, hummus, baba ganoush, Greek salad with vegan feta cheese, and dips. They split easily for stuffing too.
I also love to use leftover pita bread to make super quick individual pizzas. Spread pizza sauce, tomato paste, tomato sauce, or leftover marinara on the pita bread then top with vegan cheese and pizza toppings of choice. Pop under the broiler for a few minutes until hot and bubbly.
Yes, although they don't tend to puff up and get the characteristic pocket inside. They are still delicious though! Follow the recipe as instructed, but only let the rolled-out pita bread dough rest for 15 minutes. Then heat a cast-iron skillet over medium-high heat until
How To Make Flatbread {easy, Soft Yeast Recipe}
Hot. Brush the skillet with a little olive oil then cook the pita one at a time. Carefully place them in the hot pan and cook for about 1 minute to 1 minute 30 seconds until bubbles start to form and they are nicely coloured underneath, then flip and cook for another 1 minute or so until dark, golden spots form on the other side. Remove and wrap in a clean dish towel while you finish cooking the rest of the batch.
You can omit the oil but you won't get the very best results. The recipe will work but the pita bread won’t be as soft and fluffy, and it will stale a lot quicker. So if you do omit the oil and you won’t eat them all on the day of baking, I recommend freezing them as soon as they are
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