• Yield : 12 flatbreads
  • Prep Time : 2:000 h
  • Cook Time : 40m
  • Ready In : 0m

The recipe

Flatbreads are popular in many parts of the world. Many are referred to as ‘unleavened’ and have no yeast or other raising agents added. This recipe is a basic leavened bread with yeast added. Variables can use different flours and oils and include spices, seeds and a variety of veg and non-veg stuffings.


  • 400g strong white bread flour
  • 100g strong brown bread flour
  • 10g salt
  • 7g active yeast
  • 30g unsalted butter, softened
  • 315 ml tepid water
  • olive oil for cooking


Step 1

Mix the flour in a large bowl. Add the salt to one side and the yeast to the other and mix into the flour, but keeping the salt and yeast separate as the salt can affect the yeast at this stage. Add the butter and gradually add the water and mix all the ingredients together, ensuring that all of the flour is incorporated into the mix and not left around the sides of the bowl. You should have a soft, smooth dough which should not be soggy. Cover the bowl with cling film or a damp tea towel and leave for 30 minutes to allow the ingredients to adjust to their new environment.

Step 2

Turn the mixture out on to a lightly floured surface and knead for 5-10 minutes by hand (or use a mixer with a dough hook). The dough should be soft, smooth and a little elastic. Put the kneaded dough back into the bowl, cover and leave to rise until doubled in size, usually at least one hour.

Step 3

Turn the dough out onto a lightly floured surface and with floured hands stretch the dough to remove the gas and shape into a smooth, tight ball. Roll the ball into a large sausage shape and divide the dough into 12 evenly sized pieces. With a rolling pin, roll each piece out into a circle roughly 16-18 cm in diameter. Heat a frying pan or a flat cast iron griddle over a medium heat then spread a little olive oil over the surface. Shake the flour off of a bread by slapping it between each hand and then cook each one separately for about 2-3 minutes on both sides until golden brown and puffy. Leave to cool a little on a wire rack and serve.

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