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Easy, Multipurpose Flatbreads

Easy, Soft, Almost No-knead, Wholemeal, Multi-Purpose Flatbreads

You can't ask much more of a flatbread now, can you?
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
Course Breads
Cuisine Multi-cuisine


  • 1 tsp quick-rise yeast (or 1 cup sourdough starter)
  • ½ cup warm milk (I use semi-skimmed)
  • ¼ cup Greek yoghurt
  • ¼ cup water
  • 2 cups wholemeal flour preferably fine-ground; I use Indian atta. If using plain flour, you will need about 1/2 cup more
  • 1 tsp baking powder
  • 1 tsp salt
  • 3-5 tbsp melted unsalted butter (measured after melting) The 5 tbsp of butter will, unsurpisingly, give you a better flatbread in terms of flavour and texture without making it too rich, but you can use as less as 3 tbsp.


  • In a large bowl, mix together the yeast (or starter), milk, yoghurt and water until smooth.
  • Add most of the flour, leaving behind about 1/4 - 1/2 cup*, baking powder, salt and the butter. Combine lightly to form a shaggy mess. Add the remaining flour little by little if you think the dough is too wet (*This is because absorption of liquid varies between different flours & even brands).
  • Use your hands to bring the dough together into a ball. You don't want to knead this dough vigorously, just handle it enough so it forms a smooth ball.
  • Cover the bowl with clingfilm and set aside in a warm place until doubled in volume, about 3 hours. Alternatively, refrigerate overnight, take out of the fridge an hour before making the breads.
  • Divide the dough into 8 balls, roll out thinly**, cook dry on a cast iron pan until bubbles appear, then flip & cook the other side. Roast on a naked flame.
    (**into small circles for soft tacos, slightly thicker & bigger for naans & mediterranean wraps)


Based on this recipe from The Gingered Whisk.
Keyword easy, flatbread, indian, mediterranean, mexican, naan, no-knead, soft, sourdough, tacos, versatile