Seeded flatbreads

Seeded flatbreads

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(3 ratings)

Prep: 45 mins Cook: 30 mins Plus rising


Makes 12
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per flatbread

  • kcal189
  • fat3g
  • saturates0g
  • carbs34g
  • sugars1g
  • fibre3g
  • protein7g
  • salt0.4g


  • 7g sachet dried yeast



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

  • 1 tsp caster sugar
  • 400g strong white bread flour
  • 200g wholemeal bread flour
  • oil, for greasing
  • 1 tbsp kalonji seeds (also called black onion seeds or nigella seeds)
  • 2 tbsp sesame seed


  1. Mix the yeast with 2 tbsp warm water and sugar, and leave for a few mins. Tip the flours into a large bowl with 1 tsp salt and make a well in the centre. Pour in the yeast mixture and 500ml warm water. Mix with a wooden spoon until it comes together as a dough, then tip onto a work surface and knead for 5-10 mins until smooth and elastic – add a little extra flour if the dough is too sticky. Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hr until doubled in size.

  2. Tip the dough onto your work surface and knock out all the air. Knead the seeds into the dough until well distributed. Divide the dough into 12 pieces, then roll out each as thinly as you can. Heat a large frying pan, cook the flatbreads for 2 mins or until bubbles appear on the surface, then flip over and cook for 2 mins more. Once all are cooked, wrap in foil and keep for up to a day. Pop in a warm oven to reheat.

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Comments, questions and tips

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12th May, 2020
Make them as thin as you can and then get them thinner. The thinner the better. I added the water until the dough formed so I had quite a bit left over. There's a lot of ways you can vary the favours, cumin seeds, cardamom, caraway etc.
12th Jan, 2014
Great easy recipe, however did find 500mls water too much, 400mls was just right. We cooked them around midday and reheated in the oven 6 hours later... This made them go a bit tough/dry so next time I'd try and cook them just prior to serving. Served with morrocan chicken.... Beautiful!
joannahobbs1's picture
18th Oct, 2013
I think 500mls of water is too much, it made a very sticky wet dough and I had to add tons more flour so I could handle it, tasty though
2nd Feb, 2013
Theses were really tasty. Served with a chicken tagine. Bit 500 mls is far too much liquid. I only added about 370 mls.
2nd Feb, 2013
Theses were really tasty. Served with a chicken tagine. Bit 500 mls is far too much liquid. I only added about 370 mls.
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