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Prep1 hr 10 mins
This is a recipe I came up with after trying many options for a simple flatbread to accompany my homemade curries. I wanted something quick and easy with minimal kneading or waiting to rise. You can eliminate the yeast from this recipe if you want an unleavened bread (or just don't have yeast around the house), but it's much softer and fluffier with the yeast, so I recommend using it.
- 1⁄2 cup milk or 1⁄2 cup water, warmed
- 1 (7 g) packet fast rising yeast
- 2 1⁄2-3 cups flour (plus extra for working the dough)
- 1⁄2 teaspoon baking powder
- 2 tablespoons oil (plus extra for frying)
- 2 eggs
- seeds, e.g. poppy seeds, sesame seeds, cumin seeds, etc. (optional and to taste)
- spices, e.g. paprika, garam masala, etc. (optional and to taste)
- Stir the yeast into the warm water or milk. Allow to sit for about ten minutes.
- Mix the flour, baking powder, oil, eggs and yeast mixture (and spices, if using) in a food processor until dough forms a ball. If dough remains too wet to form a ball, add small amounts of additional flour until it does. Knead in any crumbs left in the bottom of the processor bowl.
- Place in a bowl and cover with a damp cloth for at least an hour.
- Divide dough into eight balls. Roll out dough (or press out with hands) on a floured surface until an 1/8 inch to 1/4 inch thickness. Fold in seeds, if using.
- Heat oil in a non-stick skillet or grill pan to medium high heat. Fry flatbreads in pan. Turn when bubbles start to form in dough (about 1-2 minutes) and fry another minute or two on the other side. Serve warm.