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Flatbread recipes - 8 recipes

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Top rated Flatbread recipes

By

Vegetarian, Vegan, Dairy-free

  • 150g rye flour
  • 175g spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 240ml dairy-free milk (unsweetened or sweetened soya) mixed with 1 tsp lemon juice
  • Rye flakes
3.4/5 (134 Votes)

By

Easy and very quick

  • 1 Lebanese Flatbread
  • 75g of cheddar cheese, grated
  • 50g of Bolognese sauce
  • Any other topping you want.
4.5/5 (2 Votes)

By

Parathas are the crispier pan-fried version of the chappati or flatbread

  • 1 cup flour (wholemeal or regular)
  • Water
  • Salt to taste
  • Butter/Ghee/Cooking oil
4.3/5 (10 Votes)

By

There is nothing more special then scooping out spicy curries with fresh and crispy parathas

  • 1 ½ cups whole wheat flour
  • ½ cup all purpose flour
  • 2 tablespoon gram flour/chickpea flour
  • ½ cup peas
  • 1 medium size onion chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon butter
  • Salt to taste
  • 2 green chilli chopped
  • 1 teaspoon dry mango powde
  • 1 teaspoon cumin seeds
  • 1 pinch asafoetida
  • 1 teaspoon oil
  • Oil for cooking
4.2/5 (16 Votes)

By

Mix the yeast with 2 tbsp warm water and sugar and leave for a few minutes

  • 7g dried yeast
  • 1tsp caster sugar
  • 400g strong white bread flour
  • 200g wholemeal bread flour
  • 1tsp salt
  • 500ml warm water
  • oil, for greasing
  • 1 tbsp kalonji seeds (also called black onion or nigella seeds) or poppy seeds
  • 2 tbsp sesame seeds
4.6/5 (12 Votes)

By

I wanted to make another attempt of making something innovative with sprouts

  • Mixed sprouts- ½ cup
  • Curry leaves -5-8
  • Garlic- 8 cloves
  • Green chilles-4-5
  • Onion -1 medium size
  • Ginger- ½ inch piece
  • Salt to taste
  • Asafoetida- a pinch
  • Turmeric powder- ½ teaspoon
  • Garam masala- ¼ teaspoon
  • Whole wheat flour- 1 cup
  • Oil to make parathas
  • Water as needed to knead
4.1/5 (10 Votes)

By

To prepare the dough for the paratha, mix flour, water, salt and oil to make a dough

  • For the dough:
  • 4 cup whole- wheat flour
  • 1 cup water (you can use more if needed)
  • A pinch of salt
  • 1-2 tsp of oil.
  • For the potato filling:
  • 2 medium potato
  • 2 tbp of oil
  • 1/2 tsp tumeric
  • 1/4 tsp salt
  • 1/2 tsp chilli
  • 1-2 green chilli (optional)
  • 1/2 tsp cumin seeds (optional)
  • Also need:
  • an additional of 1/4 cup of flour to make the rolling process easier.
3.4/5 (24 Votes)

By

Methi Paratha/Thepla. Methi theplas are very famous in Gujarat and is eaten as anytime food

  • 1 cup whole wheat flour
  • 1 cup gram flour
  • 1 cup chopped fresh fenugreek leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon green chilli-ginger paste
  • 2 tablespoon oil
  • 1 to 2 tablespoon curd/yogurt
  • salt as required
  • oil for frying
2.7/5 (61 Votes)

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Fenugreek Leaves Indian Flat Bread Rye and Spelt Flatbreads