Basic Flatbread (No Yeast)
Ingredients
• All-purpose flour – 2 cups (240 g)
• Salt – 1 tsp
• Oil – 2 tbsp
• Water – ¾ cup (180 ml)
Method
1. Mix flour and salt.
2. Add oil and water to form soft dough.
3. Knead 5 minutes.
4. Divide into balls and roll thin.
5. Cook on hot pan 1–2 minutes per side.
Texture: soft and flexible
Pita Bread
Ingredients
• Flour – 3 cups (360 g)
• Warm water – 1 cup (240 ml)
• Yeast – 2 tsp
• Sugar – 1 tsp
• Salt – 1 tsp
• Olive oil – 2 tbsp
Method
1. Activate yeast with warm water and sugar.
2. Mix with flour, salt, and oil.
3. Knead 8–10 minutes.
4. Let rise 1 hour.
5. Roll and bake at 250°C (480°F) until puffed.
Texture: pocket bread
Garlic Naan
Ingredients
• Flour – 2 cups (240 g)
• Yogurt – ½ cup (120 g)
• Yeast – 1 tsp
• Sugar – 1 tsp
• Salt – 1 tsp
• Garlic – 2 cloves (minced)
• Butter – for brushing
Method
1. Mix all ingredients into soft dough.
2. Rest 1 hour.
3. Roll into oval shape.
4. Cook on hot pan or tandoor.
5. Brush with garlic butter.
Flavor: soft and garlicky
Tortilla (Flour)
Ingredients
• Flour – 2 cups (240 g)
• Salt – ½ tsp
• Oil or lard – 3 tbsp
• Warm water – ¾ cup (180 ml)
Method
1. Mix flour, salt, and oil.
2. Add water to form dough.
3. Rest 20 minutes.
4. Roll thin circles.
5. Cook on hot pan 1 minute per side.
Texture: soft and slightly chewy
Chef Tip:
Resting dough helps gluten relax, making flatbreads softer and easier to roll.
