Soft and easy flat bread

This yeast free flat bread is TRULY soft and easy. Easy as it sounds. The most difficult part is measuring out the flour. OK, not that, the rolling and getting those perfect circles flat bread have. That task is daunting. I technically struggle with that.

Should I make an honest confession, I have made a dozen for the blog but I tend not to post it because of the irregular shapes. Well this what I have made so far. Practice they say, makes man perfect. Am in that category yet? Please don’t criticize me too much, I will hide under the table.

This flat bread ticks all the marks

  1. yeast free
  2. easy to make
  3. soft
  4. pliable
  5. tastes great

Happy Tuesday!

Soft and easy flat bread
Prep Time
20 mins
Cook Time
7 mins
Total Time
27 mins
Servings: 4 large bread
  • 2 cups/ 240g pastry/ all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup/ 60ml milk any milk of choice
  • ½ cup/ 120ml water
  • 2 tablespoon olive oil
  1. Mix together flour, baking powder and salt together. Pour in the wet ingredients. Knead together to form a smooth dough adding just a little flour if dough is sticky. Divide dough into two parts. Divide each part into two to make 4 parts together.

  2. Roll each dough on a well floured surface into about 1/8 inch thickness. Heat a non- stick pan on medium heat. Place a flat bread in the pan and cook for about a minute or more till it bubbles or puffs up on top.Turn and cook on other side. Keeping a clean towel on hand, place the cooked flat bread in it to keep the moisture. Do the same for the remaining rolled balls.

Recipe Notes

*Use pastry flour if you in Ghana and all-purpose flour for others. I realised it is the same, it happens to be called pastry flour here. *The original recipe is vegan, I used whole diary milk since I do not mind and it works well. I can not tell about evaporated milk. *You can use butter or margarine in place of olive oil, but flavour wise, olive oil is worth it. *I unconsciously tend to overheat the bread leading to crispy edges. If not ready to use, I roll it out flat and stack it in between baking sheets and store in the fridge. I go ahead with the next step when ready. *Recipe adapted from Keepin' it Kind.

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