Middle Eastern flatbread: Perfect for your winter soups and stews

Oh bread, that lovely staple food that you can find all over the world and is welcome in any home. There are so many styles of bread out there but did you know that the first breads were made nine thousand years ago in Egypt? They didn’t have the tools and ingredients we have today, so their flatbreads were the order of the day. Now, you can also make some authentic Middle Eastern flatbread with some modern tools and tricks.

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Middle Eastern flatbread suggestions

If you have a pizza oven, your job will be much easier when making these breads and pizza stones make a great second option for the oven. The bread is so easy to put together and they will rise a bit more than they would have bake then, but it’s a good thing. They’re soft and fluffy on the inside with a beautiful outer crust. You can cut them open for some filled sandwiches or serve them with your winter soup or stew to dip them to soak up that tasty broth.

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It’s time for some really old-school baking when you make some Middle Eastern flatbread for your winter soups and stews with family.

Last updated on 16 June 2023

Middle Eastern flatbread recipe

5 from 2 votes

Recipe by Lungelo Mdakane Course: SidesCuisine: GlobalDifficulty: Moderate

Prep time

1

hour 

Cooking time

2

hours 

30

minutes

Total time

3

hours 

30

minutes

Get your flatbread ready, we’re hungry! With an hour prep time then bake away until golden and delicious.

Ingredients

• 5 cups 5 wholewheat flour

• 1 tbsp 1 yeast

• 1 tbsp 1 salt

• 1 tbsp 1 sugar

• 1 tbsp 1 vegetable oil

• 2½ cups 2½ hot water

• cracked wheat bran (optional)

Method

• 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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