This recipe is so quick, easy and delicious that it is most definitely a new favorite yeast bread recipe. Flatbread can also be called Naan, an Indian yeast-leavened bread, traditionally baked in a clay oven called a tandoor. The dough mixes up very easily, you let it rise for about an hour, divide it into pieces and let them rest for 10 minutes. Then roll them out and dry fry them on an electric griddle or a non-stick frying pan. The trick to making sure they’re not too thick is to roll the circles out thinner then you think they should be because they puff up a fair bit when you cook them.

Tips for perfect Soft Flatbread:

Use an oiled or well-floured rolling pin to roll out your flatbread, making sure to roll it quite thin – remember it will puff up a fair bit when it cooks
This flatbread will stay soft for days kept in an airtight plastic bag at room temperature – I’m sure it would also freeze well if you happen to have any leftover


  • 2 cups / 300g plain flour
  • 1/2 tsp salt
  • 3 1/2 tbsp / 50g butter (1.75 oz)
  • 3/4 cup / 185 ml milk
  • 1/2 tbsp oil


  1. Combine butter and milk and heat until butter is just melted – on the stove or in the microwave.
  2. Combine 2 cups flour, salt, butter, and milk.
  3. 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.
  4. Wrap with cling wrap and rest at room temperature for 30 minutes or so.
  5. Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ / 0.3cm thick rounds.
  6. Heat 1/2 tbsp olive oil in a nonstick pan over medium heat – or lower if you have a heavy-based skillet.
  7. Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spot on both sides.
  8. Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable.
  9. Continue to cook with remaining pieces.