Turkish Flatbreads

Rachel Allen's lightly spiced flatbreads are the perfect accompaniment to curry and are much tastier than shop-bought bread
By Rachel Allen
Turkish Flatbreads
  • Rating:
  • Serves: makes 12
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes plus up to 30 mins standing
  • Effort: easy


  • 125 g strong bread flour
  • 150 g plain flour, (you could use 1/2 white and 1/2 wholemeal flour here)
  • 1-2 tsp fennel seeds, or cumin seeds, lightly crushed
  • 1 tsp salt
  • 175 ml warm water

Tips and Suggestions

These breads are not traditionally made for curry, but I love to scoop up a spicy curry with them.

Variations: Sometimes I add 2 tablespoons chopped coriander to the dough, with the flour.


1. Mix the flours, spices and salt in a bowl.

2. Add the warm water, and mix to a dough, kneading for 2 minutes.

3. Divide into 12 pieces, cover and leave to rest - if possible for 30 minutes.

4. Roll out each piece of dough to 1/2 cm thickness.

5. Heat a griddle or frying pan over a medium heat.

6. Cook each piece of dough on the frying pan or griddle for about 2 minutes on each side, until speckled with brown.

7. Keep warm, wrapped in a tea towel. They should be soft not crisp.

Rate This Recipe