This easy flatbread recipe is made with no yeast and yields beautifully soft and pliable flatbread. The dough for this recipe is very simple and easy to make requiring only 2 minutes of kneading.
It is perfect to use as pita bread, as wraps for any stuffing you like including for shawarma and gyros.
- 2 cups (300g) plain flour (plus extra for dusting & adjusting dough)
- ¾ cup milk (185ml)
- 3 ½ tbsp butter (50g)
- ½ tsp salt
- ½ tbsp oil for cooking
- On a stove or in the microwave, combine the butter and milk then heat until the butter is just melted.
- Then combine 2 cups of flour and salt with the butter and milk mixture.
- Lightly dust a work surface with flour then knead for about 2-3 minutes until the dough is smooth. (You can add a little extra flour if the dough is too sticky.)
- Wrap the dough with cling wrap and allow to rest at room temperature for about 30 minutes.
- Then dust a benchtop with flour, cut dough into 4 pieces, roll into balls.
- Working one piece at a time, flatten one ball out with the palms of your hands. Then use a rolling pin to roll it to about 5mm thick (about 1/8-inch).
- Heat about ½ tbsp. olive oil in a non-stick pan over medium heat.
- Place one flatbread in the pan, cook for around 1- 2 minutes – until it bubbles up then flip and cook the other side too until golden with smallish golden brown spots. Press down with a spatula if it puffs up.
- As one piece is cooking, roll the next piece out and repeat the steps above (working one flatbread at a time avoids them from drying out).
- Stack the cooked bread on a plate and keep wrapped with a clean tea towel – to keep them warm and the moisture helps soften the surface, making them even more pliable.
- Continue to cook with the remaining pieces.
- Optional serving suggestion: lightly brush the bread with olive oil or melted butter, or with melted butter mixed with minced garlic for a garlic butter version.
- Serve and enjoy.