Ingredients (6–8 flatbreads)
2 cups all-purpose flour
½ tsp salt
¾ cup warm water (approx.)
3–4 tbsp oil or melted butter/ghee (for layering + cooking)
Instructions
1. Make the dough
Mix flour and salt.
Gradually add warm water and knead into a soft, smooth dough (8–10 minutes).
Cover and rest 30 minutes (important for softness).
2. Shape the layers
Divide dough into balls (golf-ball size).
Roll one ball into a thin circle.
Brush with oil or melted butter.
Sprinkle a little flour.
Fold:
Either roll into a log and coil into a spiral
Or fold into a square (like an envelope)
Flatten gently and roll again into a 6–7 inch circle.
3. Cook
Heat a pan or tawa on medium heat.
Cook until bubbles form, flip.
Brush lightly with oil/butter.
Flip again and press gently until golden brown spots appear.
Remove and keep covered. Repeat.
4. Make it extra flaky (optional)
Stack hot flatbreads and gently crush between your hands to separate layers.
Tips
Use ghee or butter for best flavor.
Don’t over-flour while rolling.
Keep cooked flatbreads covered with a cloth.
- Creamy Chicken and Broccoli Pasta - January 8, 2026
- Hearty Rustic Chicken & Vegetable Soup - January 8, 2026
- Tomato Basil Garlic Bread - January 8, 2026