Easy Soft Flatbread
This Easy Soft Flatbread recipe requires no yeast and is quick to prepare, perfect for wraps or enjoyed with dips.
Ingredients
Dough Ingredients
- 2 cups plain flour (all-purpose flour), plus 1/4 cup extra for dusting Level cups, unsifted, not packed.
- ½ tsp salt
- 50 g unsalted butter About 3.5 tbsp or 1.75 oz.
- ¾ cup milk
Instructions
Preparation
- Combine butter and milk and heat until the butter is just melted—this can be done on the stove or in the microwave.
- In a bowl, mix the 2 cups of flour and salt with the melted butter and milk.
- Sprinkle a work surface with flour and knead the dough for a few minutes until smooth. If the dough is too sticky, add extra flour as needed.
- Wrap the dough in cling wrap and let it rest at room temperature for about 30 minutes.
Cooking
- Dust your bench top with flour, cut the dough into 6 pieces, roll them into balls, and then flatten each ball into 20cm (8 inches) rounds that are about 2-3 mm thick.
- Preheat a non-stick pan over high heat without adding oil.
- Place one flatbread in the pan and cook for around 1-1.5 minutes until it puffs up dramatically. Flip it over once the underside has nice golden patches and cook the other side for another 45 seconds to 1 minute until it develops golden spots and puffs up again.
- Stack the cooked flatbreads and cover them with a tea towel to keep them warm and soft.
- For a richer taste, you can brush or spray the flatbreads with olive oil or melted butter.
Notes
These flatbreads are versatile and can be used for wraps, served with dips, or enjoyed alongside your favorite dishes. Store leftover flatbreads in an airtight container for up to two days at room temperature; refrigerate or freeze for longer storage. Keep the cooked flatbreads covered to ensure they remain soft.