Flatbread recipe

Persian staple recipe. Image credit: Lungelo Mdakane

Head to the Middle East for a batch of freshly baked Flatbread

You can create the aroma of freshly baked flatbread in Egyptian marketplaces in your own kitchen with this recipe.

Flatbread recipe

Persian staple recipe. Image credit: Lungelo Mdakane

Flatbread, similar to pita breads, are traditionally baked in scorching-hot ovens in the marketplaces of the Middle East and North Africa, and on baking or pizza stones in some homes.

The recipe for flatbread is said to be the same as it was 2 000 years ago

This recipe is fairly similar to lavash, the Middle Eastern flatbread which can be leavened or unleavened. Use yeast for leavened bread and leave it out for unleavened.

If you use yeast, you have to allow time for the dough to rise but you can do this easily at home.

The aroma of freshly baked flatbread will waft through the house and get your mouth watering. Serve with lamb kebabs, or you can enjoy with cottage cheese, tomatoes and fresh herbs.


5 from 2 votes
Recipe by Lungelo Mdakane Course: SidesCuisine: GlobalDifficulty: Moderate
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Get your flatbread ready, we’re hungry! With an hour prep time then bake away until golden and delicious.


  • 5 cups wholewheat flour

  • 1 tablespoon yeast

  • 1 tablespoon salt

  • 1 tablespoon sugar

  • 1 tablespoon vegetable oil

  • 2 1/2 cups hot water

  • cracked wheat bran (optional)


  • In a large bowl, whisk the yeast, sugar and water. Let this mixture stand for 10 minutes until foamy (this activates the yeast).
  • Add 2½ cups of flour and stir until smooth. Cover the dough and let it stand for 30 minutes
  • Add the salt, oil and remaining 2½ cups of flour and mix well.
  • Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic.
  • Put dough in a greased bowl, cover and let it rise for 1½ hours
  • Place a baking stone (if you have one) in the oven. Heat oven to 300°C for 30 minutes and line 2 baking sheets with parchment paper
  • Divide dough into 16 pieces. Roll each piece into a ball and flatten into a circle 2cm thick.
  • Place circles on the baking sheets, sprinkle flour, or cracked wheat bran if using. Cover the dough with a kitchen towel and let rise for 30 minutes or until slightly puffed.
  • Place as many circles as you can, 3cm apart, on the baking stone and bake for 6-8 minutes, until puffed or lightly charred in spots. If you do not have a baking stone, bake the bread on a baking tray. However, it will not have exactly the same look or texture.
  • Allow to cool slightly before serving.

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