Seeded wholemeal flatbreads

Name: Seeded wholemeal flatbreads
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 300g wholemeal plain flour; 7g fast action dried yeast; 1 tsp salt; 200ml warm water; 1 tbsp olive oil; 2 tbsp sunflower seeds; 1 tbsp sesame seeds; 1 tbsp linseeds

Soft, nutty wholemeal flatbreads cooked in a dry pan. Make them for dipping, wrapping or mopping up a curry.

Time1 hr 20
LevelEasy
Costabout £0.19 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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300 gwholemeal plain flour
7 gfast action dried yeast
1 tspsalt
200 mlwarm water
1 tbspolive oil
2 tbspsunflower seeds
1 tbspsesame seeds
1 tbsplinseeds

Method

1
Mix the flour, yeast, salt and seeds in a large bowl. Add the warm water and oil and stir to a soft, slightly sticky dough.
2
Knead on a lightly floured surface for 8 minutes until springy. Put in an oiled bowl, cover with a damp cloth and leave somewhere warm for 1 hour, until almost doubled.
60 min
3
Tip the dough out and divide into 6 balls. Roll each into a round about 3 mm thick.
4
Heat a dry frying pan over a high heat. Cook each flatbread for 1 to 2 minutes on each side, until puffed and flecked with brown.
2 min
5
Stack them in a clean tea towel to keep soft. Eat warm the same day, or freeze for up to 1 month.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.