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Recipe

Unleavened Bread

A soft, traditional wholemeal flatbread made with nothing but flour, water and salt — no yeast, no baking powder. Kneaded, rested and cooked on a dry hot griddle until it blisters and puffs, then brushed with a little ghee. Eaten hot with almost anything.

SidesBreakfastVegetarian8g+ fibreUnder 30 min
27 min15 prep · 12 cookEasy565 kcalper serving
Unleavened Bread

Method

  1. Put 130 g of wholemeal flour in a wide bowl with 0.25 tsp of fine salt and stir to combine. Make a well in the centre.
  2. Add 80 ml of lukewarm water in three or four additions, drawing the flour in with your fingertips after each until it comes together in a shaggy mass. It should feel slightly tacky, not dry — add a teaspoon more water if any flour stays loose in the bowl.
  3. Knead on an unfloured worktop for 6-8 minutes, pushing the dough away with the heel of your hand and folding it back, until it is smooth, soft and springs back slowly when pressed. Rub the surface with a few drops of water, cover with a damp cloth or upturned bowl and rest 20 minutes so the bran softens and the dough rolls out without tearing.

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Per serving

565kcal
14gprotein
109gcarbs
12gfat
19gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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