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Stack of homemade flatbreads on parchment paper in a white enamel tray, styled on a white timber table with a striped tea towel, wooden tongs and small bowls of salt, olive oil and lime wedges.

4 Ingredients Flatbreads

Soft, fluffy 4-ingredient flatbreads made in minutes. No yeast, no fuss—just mix, rest, roll and cook. Perfect for wraps, curries and everyday meals.
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Prep Time:5 minutes
Cook Time:15 minutes
Resting Time:15 minutes
Course: Bread
Cuisine: Greek, Mexican, Middle Eastern
Keyword: easy flatbreads, easy tortillas, homemade flatbread, homemade wraps, no yeast flatbread
Servings: 8
Author: Kate Brodhurst

Ingredients

  • 375g plain flour
  • 1 teaspoon salt
  • 60ml oil (any oil)
  • 225g lukewarm milk (or water)

Instructions

MIX THE DOUGH

  • Whisk the flour and salt in a medium size bowl. Add the oil and lukewarm milk (or water) and stir until it comes together.

KNEAD

  • Remove and knead on a flat surface for 1-2 minutes until smooth and soft.

REST

  • Return dough to the bowl, cover and allow it to rest for 10-15 minutes. This relaxes the gluten and makes rolling much easier.

DIVIDE + ROLL

  • Cut the dough into 8 equal pieces (approximately 80g each) and roll each one, on a lightly floured surface, into a very thin circle or oval (approximately 20cm in diameter). They do not need to be perfectly shaped!

COOK

  • Heat a frypan over medium-high heat. Cook each flatbread for 1–2 minutes per side until puffed and lightly golden. Place into a tea towel or wrap in foil to keep warm if serving soon after or allow to cool if making ahead of time.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. DOUGH FEEL
    The dough should feel soft, smooth and slightly tacky but not sticky. If it feels dry, add a teaspoon of milk or water at a time. If it’s sticky, dust lightly with flour while kneading.
  3. ROLLING THICKNESS
    Roll the flatbreads nice and thin, about 2 to 3 mm thick. Thinner flatbreads puff better and cook more evenly in the pan.
  4. PAN HEAT
    A hot pan is key. If the pan isn’t hot enough, the flatbreads won’t bubble or get those golden spots. If it’s smoking, turn the heat down slightly.
  5. KEEPING THEM SOFT
    As soon as each flatbread comes off the pan, stack it inside a clean tea towel. The trapped steam keeps them soft and flexible.
  6. FLAVOUR BOOST
    For extra flavour, brush the warm flatbreads with olive oil, melted butter or garlic butter straight after cooking.
  7. DOUBLING THE RECIPE
    This recipe doubles easily if you’re feeding a crowd or want extra to freeze. Simply double all ingredients and follow the same method.