Spiced flat breads

Spiced flat breads

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(11 ratings)

Prep: 35 mins Cook: 10 mins Plus 1 hour rising


Serves 8
Easy to make and delicious from the grill

Nutrition and extra info

Nutrition: per serving

  • kcal128
  • fat2g
  • saturates1g
  • carbs25g
  • sugars0.03g
  • fibre2g
  • protein4g
  • salt0g
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  • 140g plain flour
  • 140g wholemeal flour
  • 7g sachet easy-blend yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tbsp melted butter, plus extra for brushing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the quick spice paste (optional)

  • 2 fat garlic clove, chopped
  • 1 large red or green chilli, seeded and chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp sesame seeds
  • 2 tsp ground fenugreek or ground coriander
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp chopped coriander


  1. If making the paste, use a food processor, electric spice mill or pestle and mortar to blend together the garlic, chilli, sesame seeds and ground spice to a thick paste. Work in the oil, then the coriander, to a spreading paste and season. Set aside.

  2. Put the flours, 1 tsp salt and yeast into a large bowl and mix. Stir 120ml tepid water into the melted butter, then mix this into the flour, adding extra drops of tepid water until you have a smooth dough. Knead on a lightly floured surface for 5 mins, then return to the bowl, cover and leave in a warm place to rise until doubled in size. This should take 1 hr.

  3. Divide the dough into 8 balls. Roll out each ball on a lightly floured surface to a rough 18cm circle the thickness of a 10p coin. Prick each one well with a fork to stop them rising. To cook on a barbecue: put the breads on the centre of the grill. Cook for a few mins, then turn and cook the other side. If using the paste, spread 1 tsp on one side as the breads come off the heat. Otherwise, brush the breads with more melted butter. Reheat the griddle between batches and stack them on top of each other to keep warm.

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Comments (18)

fifi80's picture

Great recipe. Very easy to make and yummy!! Loved the spice paste.

carogers's picture

i made these flat bread....... i used the main ingredients, and i added garlic.... didnt do the paste, its not to my taste but the flat bread is divine!!!!

saelma4's picture

Spice paste loved by adults,children not so keen, would definitely make again, tastes better knowing I made it and didn't buy it from the bread aisle(first time making flat bread...not last!!) 5 stars

rwneal's picture

Really good recipe. The breads were delicious and really easy to make. We ate them with some homemade lamb Kofte, a simple chili sauce, and some minted yogurt - really tasty and satisfying.

liliaf's picture

these were great never thought a flat bread could taste sooooo

liliaf's picture

these are really yummy and so easy to do.will have again soon

mckcooks's picture

Excilent flat bread recipy (lord knows i have tried my fair share), I made two batches one with and one without yeast, personally i prefer the yeast veriety on flavour. Loved the spice paste and I am thinking of tring the flatbreads out with a slightly sweet almound and cashew base for that Kashmiri naan afect.

johannah91's picture

These were really nice. I had a few left over but they went hard and had to be thrown out the next day, even though they were in an air-tight container. Best served immediately and while they're still warm.

emsmith's picture

I've been looking for a good flatbread recipe that uses wholemeal flour and was hoping to try this one. However, pretty much all other recipes I've seen don't call for yeast. Just curious as to why it's used in this one since a few people have commented that they didn't use it and it worked just fine. And the recipe calls for the breads to be pricked before cooking to 'stop them from rising'. Any ideas?

cakeanyone's picture

Lovely! I used wholemeal bread flour and didn't bother with the yeast, added 1 tbsn olive oil to the mixture too and drizzled chili oil over the flatbreads before grilling. Very easy to make and will definitely make again.

silverback's picture

Made these on the BBQ two nights in a row as they were so delicious. Only problem was mixing spicey paste, definitely not enough quantity wise for food processor/blender.The second time I used a pestle and mortar and it worked even perfectly.

ray627's picture

Made the mix to the dough stage in the bread machine then rolled them out and brushed them with chilli oil before cooking they were lovely with the barbecue

tashab07's picture

I made these last night to go with the chicken biryani recipe. Wow...they were so easy to make and tasted delicious.
I used wholemeal bread flour so didn't use yeast and they turned out great! Will be making them with the lamb koftas next!

philinbrighton's picture

These really aren't that much work and turn out brilliantly. I also got much cudos for making my own bread!

Loved the spice paste but I think you'd need to make a lot to make it work in blender it just got stuck round the sides. I think I might invest in a spice grinder.

MaxxyysMum's picture

The breads were ok with butter, but the ones I added the spicy paste to were awful - it just didn't work for us. I used fenugreek rather than coriander which is quite an acquired taste, perhaps I should have used coriander instead.

dylanski's picture

Came out much better than shop brought pitta - just used melted butter rather than the spicy paste - worked great will Lamb meatballs

sarahsinclair's picture

Also added 1 tablespoon of olive oil to the dough

sarahsinclair's picture

Didn't need the yeast in this recipe just make the dough with 200ml of water let it rest for 20 minutes and it makes great flatbreads. The spicy paste works great. Kids enjoyed making them too

Questions (1)

dmcgibney's picture

Hi. I was just wondering can these flat breads be frozen? I'd hate for any to go to waste if they're not all eaten on the day. Thank you.

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