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Seeded flatbreads


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Rate this recipe 4.6/5 (12 Votes)


  • 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


servings 12
Level of difficulty Average
Preparation time 45mins
Cooking time 30mins
Cost Average budget


Step 1

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

Step 2

Tip the flours into a large bowl with the salt and make a well in the centre. Pour in the yeast mixture and the warm water. Mix with a wooden spoon until it comes together as a dough, then tip on to a work surface and knead for 5-10 minutes until smooth and elastic. Add a little extra flour if the dough is too sticky.

Step 3

Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for an hour until doubled in size.

Step 4

Tip the dough on to a work surface and knock out all the air. Knead the seeds into the dough until well distributed.

Step 5

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 minutes or until bubbles appear on the surface, then flip over and cook for 2 minutes more.

Step 6

Once all are cooked, wrap them tightly in foil and keep for up to one day.

The flatbreads can be frozen.


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