The Easiest, Softest, Almost No-Knead, Wholemeal, Multi-Purpose Flatbread

The Easiest, Softest, Almost No-Knead, Wholemeal, Multi-Purpose Flatbread

This is a story about how, sometimes, when things go wrong in the kitchen, they end up being very, very right. Or, in the words of a popular KDrama, the wrong train often gets you to the right place.

For years, I have experimented to find a flatbread that I was a 100% happy with. I am very fussy about my breads, so my standards were pretty high. Applicants had to rate very highly on my long list of desirable qualities: softness, flavour, ease of making & versatility.

I made many flatbreads that were good, but not good enough to earn the title.

Until the day I messed up. The butter that was meant to be brushed upon the breads accidentally went into the dough.

And so I magically arrived at the station where the flatbread was soft, had a great flavour and was easy to roll out. And you barely knead the dough.

But I haven’t even come to the best part yet. It’s a versatile dough – make it with plain (AP) flour or wholemeal flour, make it with yeast or sourdough levain, it will not fail you. Also, I love how it works in every type of cuisine : I have rolled them thinly into small circles for soft tacos, slightly thicker & bigger for naans & mediterranean wraps – the possibilities are endless.

Just one last bossy order: Make this flatbread now, thanking me can wait.

Easy, Multipurpose Flatbreads

Easy, Soft, Almost No-knead, Wholemeal, Multi-Purpose Flatbreads

You can't ask much more of a flatbread now, can you?
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Course Breads
Cuisine Multi-cuisine


  • 1 tsp quick-rise yeast (or 1 cup sourdough starter)
  • ½ cup warm milk (I use semi-skimmed)
  • ¼ cup Greek yoghurt
  • ¼ cup water
  • 2 cups wholemeal flour preferably fine-ground; I use Indian atta. If using plain flour, you will need about 1/2 cup more
  • 1 tsp baking powder
  • 1 tsp salt
  • 3-5 tbsp melted unsalted butter (measured after melting) The 5 tbsp of butter will, unsurpisingly, give you a better flatbread in terms of flavour and texture without making it too rich, but you can use as less as 3 tbsp.


  • In a large bowl, mix together the yeast (or starter), milk, yoghurt and water until smooth.
  • Add most of the flour, leaving behind about 1/4 - 1/2 cup*, baking powder, salt and the butter. Combine lightly to form a shaggy mess. Add the remaining flour little by little if you think the dough is too wet (*This is because absorption of liquid varies between different flours & even brands).
  • Use your hands to bring the dough together into a ball. You don't want to knead this dough vigorously, just handle it enough so it forms a smooth ball.
  • Cover the bowl with clingfilm and set aside in a warm place until doubled in volume, about 3 hours. Alternatively, refrigerate overnight, take out of the fridge an hour before making the breads.
  • Divide the dough into 8 balls, roll out thinly**, cook dry on a cast iron pan until bubbles appear, then flip & cook the other side. Roast on a naked flame.
    (**into small circles for soft tacos, slightly thicker & bigger for naans & mediterranean wraps)


Based on this recipe from The Gingered Whisk.
Keyword easy, flatbread, indian, mediterranean, mexican, naan, no-knead, soft, sourdough, tacos, versatile