Recipes/ Recipes: Treats & Snacks/ Recipes: Vegetarian & Vegan

Homemade Flatbreads

Homemade Flatbreads

Making your own flatbread might seem like a bit of a faff, but it’s so worth it because they taste much, much better. They’re also a lot easier than you might expect! I served mine brushed with melted butter and topped with a fabulous garlic and coconut sprinkle from Cheeky Chutneys (I absolutely love this stuff – the combination of flavours is fantastic) and some fresh coriander. I’d definitely recommend making these flatbreads to accompany my Lamb Biryani.

Quick note – this is not a sponsored post, I just love Cheeky Chutneys! I met the team recently and I’m a complete convert. You can buy their Nutter Coconut and other yummy things here.

Homemade Flatbreads

Print Recipe
Serves: 6-8 Cooking Time: 30 minutes


  • 280g plain flour
  • 1 tsp salt
  • 50g butter, plus extra to serve
  • 170ml milk
  • Olive oil for frying
  • Cheeky Chutneys’ Nutter Coconut
  • Fresh coriander



Start by measuring the milk out into a microwaveable jug or bowl, and then cut the butter into chunks and add to the milk. Microwave in 30 second bursts, stirring each time, until the butter has melted. By the way, the reason you need to heat both together is that otherwise the cold milk will cause the butter to solidify again once you mix them, so don’t be tempted to just heat the butter.


Next, mix the flour and salt together in a large bowl, then make a well in the middle and pour in the milk and butter. Bring together with a wooden spoon into a smooth, stretchy mixture, then wrap the ball of dough in clingfilm and set it aside, at room temperature, for about half an hour.


When you’re ready to make the flatbreads – they’re best served warm, so I’d make them just before the meal – prepare a frying pan with a splash of olive oil and place on a high heat. While it warms up, sprinkle a clean work surface with plenty of flour, pinch off a ball of dough about the size of a golf ball, and roll out as thinly as you can (whilst making sure it will still fit in the frying pan).


Lay the flatbread in the pan and leave it to sizzle a moment whilst you roll out the next flatbread, then flip it over – the underside should be cooked with golden-brown patches. Once both sides are cooked, remove to a plate and cover with a clean tea-towel while you do the rest.


Finally, melt butter in the microwave and brush on top of the flatbreads, and finish off with some Nutter Coconut and fresh coriander. Serve straightaway.

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