Easy and Soft Lebanese Flatbread Recipe

Easy and Soft Lebanese Flatbread Recipe


Even if Lebanese flatbread is considered a carb-dominant food, it contains 5.5g of protein in a serving, much higher than other grain and cereal products. It also provides a considerable amount of fiber, which helps promote fullness and aid your digestion. 

Considering these aspects, you should try the soft Lebanese flatbread recipe without yeast. It is an excellent quick option when you don’t have hours for yeast dough to rise. You’ll love how soft and pliable this flatbread is, making it perfect to use as wraps for Gyros, Shawarma, and Doner kebabs. Or as naan to dunk into Tikka Masala or Butter Chicken. And the possibilities are endless!

Of course, there are many flatbread recipes, including those from different cooking sites, home cooks, reality cooking shows, cuisines, blogs, etc. But you might always find that they are too doughy (e.g., the ones that only use yogurt as the wet ingredient) or too crisp to use as a wrap unless they were moistened with lashings of butter. 

If you want to avoid that, you have to try this flatbread recipe is made with no yeast. It is easy to make and requires just a minute or two of kneading. And most important, it is beautifully soft and pliable, so you can use it as a wrap, and it won’t crack.

If you’ve never tried homemade bread before, this Lebanese flatbread recipe is excellent because it is easy to start with. If, by chance, the exterior is too crunchy and cracks when you roll it, all you have to do is to spray it with olive oil or brush lightly with oil or butter.


  • 2 cups plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
  • 1/2 tsp salt
  • 3 1/2 tbsp / 50g unsalted butter (1.75 oz)
  • 3/4 cup milk


  • Melt butter in milk: Combine butter and milk and heat until butter is just melted – on stove or in microwave.
  • Combine Dry: Combine 2 cups flour, salt, butter and milk in a bowl.
  • Knead 2 minutes: 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.
  • Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
  • Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8″ rounds, 2 – 3 mm thick.
  • Heat oil: Heat a non stick pan over high heat (no oil). (Note 1)
  • Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
  • Keep wrapped in a towel: Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable. Then, continue to cook with remaining pieces.
  • Brush with butter or oil (optional): Brush or spray bread with olive oil or melted butter. Or you can try with melted butter mixed with minced garlic for a garlic butter version!


Polina Tankilevitch, Pexels


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