Make our easiest ever flatbread recipe with just a handful of ingredients. They’re perfect for mopping up a warming curry or saucy shakshuka

  • Prep:20 mins
    Cook:15 mins
    plus 30 mins proving
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 204
  • fat 9g
  • saturates 1g
  • carbs 26g
  • sugars 0g
  • fibre 3g
  • protein 4g
  • salt 1g


  • 110g self-raising flour, plus extra for dusting
  • 110g plain wholemeal flour or atta flour
  • 3 tbsp rapeseed oil, plus extra for the bowl
  • small knob of butter, melted


  1. Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it’s too dry, add water. 

  2. Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.

  3. Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.

  4. Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough. 

Suggested recipes from this collection...