Look no further to find fantastic recipes for flatbreads including Indian chapati, garlic naan, parathas and roti. We also have pitta bread, homemade tortilla wraps, Swedish crispbreads and more.
Naan is traditionally made in a brick and clay tandoor oven. It does not brown like other breads. It should be baked only for 60 seconds or less. It will still be white although it may have a couple brown spots like a cooked flour tortilla. Naan should be served immediately after preparing.
This delicious flat bread hails from Turkey. Bazlama is a simple village bread that I learnt in Turkey, where it is cooked in an outdoor oven. In your home it can be made with ease using a heavy cast iron pan on the hob. Best served warm.
This wonderful bread is chewy, garlicky and very cheesy. It's easy to make and everyone will love it. Enjoy with Italian dishes or salad.
This is a plain paratha recipe, which you can eat as is or use as a base for your favourite fillings.
Using your grill is a great way to make naan. This naan recipe is deceptively easy! You can choose to make garlic naan or plain naan. Enjoy with your favourite curry!
Easy soft flour tortillas made in a bread maker. Use these tortillas for your favourite Mexican dish, or for sandwich wraps.
An easy recipe for plain naan. It's cooked on one side, then brushed with melted butter and a sprinkling of poppy seeds before you finish it under the grill.
A fantastic flatbread to eat with stews, curry, chilli or whatever you fancy! Mine are always kind of crooked oval shapes - it doesn't matter, that's the beauty of it being hand made! Aim for a circle, but don't worry if you don't end up with that shape.
Delicious with any curry. Homemade naan bread is a delicious and fairly easy alternative to shop bought.
Thin cornmeal flour pancakes essential in mexican cooking. This will make four torilla bases and will take twenty minutes. You can also buy tortilla bases factory-made at the local store.
A traditional Indian bread to serve with curries. Freezes well.
An authentic Provençal flat bread. This may sound a lengthy process but is well worth it in the end.
This is a traditional Ethiopia flatbread cooked in a frying pan. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. Millet flour from a health food shop will work fine, however. It's a delicious bread for serving with stews or tagines.
Go on, have a go at making these yourself! A simple mixture of masa harina (fine cornmeal) and water results in the most wonderful fresh tortillas you've ever tasted. The secret is to use a cast iron pan. Most supermarkets sell masa harina now. Traditionally, salt and a little lime juice are added with the masa harina but you can try this once you've mastered the basics.
This recipe makes the best naan I have tasted outside of South Asia. I don't have a tandoor, so I've found that the barbecue is the next best thing.
Serve warm, homemade tortillas with a Mexican or South American dish and you're sure to impress your guests. These are absolutely delicious.
Naan is an Indian flat bread, traditionally baked on the sides of a clay tandoor oven. The familiar teardrop shape develops when the bread stretches as it hangs inside the oven. This simple recipe produces fabulous naan under the grill – beautifully light and soft. Best of all, they are quick and fun to make.
These are traditional Punjabi "bhature" - deep-fried breads made with plain flour. They are traditionally served with "channa", or chickpea curry. You can use olive oil in place of the ghee (clarified butter), but ghee has a better flavour.
I make it for my diabetic husband all the time. Serve these with your favourite fish or vegetable dish.
This is an easy bread recipe that results in a soft, tender flatbread. My native Afghan friend says that this bread tastes better than the traditional pitta she buys at the store. Enjoy!