Simple flatbreads

November 20th, 2008

In the some of the larger Asian or continental shops, you can get some lovely big, soft flatbreads, I love them, so much better than pitta breads and used in much the same way. I like them with spicy chickpea cakes, or as really easy pizzas.

So, today, off I went to get some to eat with chickpea cakes, haloumi and sticky caramelised peppers. All they had was dissappointing cardboard pitta, so I thought I’d give it a go and make my own. I amalgamated a Nigella and Jamie Oliver recipe, super easy to make, flecked with aromatic cumin seeds, delicous for all your dipping needs.

Again, I urge you make bread, it really is one of the best things to have homemade, ludicrously easy and at the same time it feels like such a treat.


Makes 4 large flatbreads

1½sachets dried yeast
1 tbsp sugar
1 tbsp salt
1tbsp cumin seeds
1tbsp plain yoghurt
½ pint tepid water
500kg strong bread flour ( I used 300g white flour and 200g rye)
extra flour for dusting

  • Pour all the dry ingredients into a large bowl.
  • Add most of the water and the yoghurt, saving about 100ml and stir until it resembles a dough, incorporating as much of the flour as possible.
  • Tip out onto a floured surface and give it a good kneading for about 5mins until you get a smooth elastic dough. Add the rest of the water or more flour if you need to.
  • Once ready, transfer to large greased bowl, cover and leave in a warm plac until it has doubled in size. Depending on the temeperature this can take up to an hour.
  • Meanwhile, preheat the oven to 230C
  • Once its risen and puffy and doubled in size, tp it back onto the floured surface and ‘knock it back’ i.e. give it a good punch to get rid of all the air.
  • Divide into 8 and using a rolling pin, roll out to ½cm thick.
  • Place directly onto the bars of the oven and cook for about 4mins until puffy and golden.

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