Tawa Flatbreads with Tarka Dal
Soft pan cooked flatbreads for scooping up creamy lentil dal finished with sizzling garlic, cumin and chilli.
Made with Tarka dal base and Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made tarka dal base (see the base recipe) in a pan over a low heat, adding a splash of water if it has thickened. Keep it just simmering.
5 min - 2
Divide your ready made bread dough (see the base recipe) into 8 pieces of about 60 g. Roll each into a round about 3 mm thick on a lightly floured worktop.
- 3
Heat a dry heavy frying pan or tawa over a high heat. Cook each flatbread for 1 to 2 minutes, until bubbles form and the underside has brown spots. Flip and cook for 1 minute more, until puffed in places. Wrap in a tea towel as you go.
2 min 30 s - 4
Make the tarka. Heat the oil in a small pan over a medium heat, add the cumin seeds and let them sizzle for 20 seconds. Add the garlic and dried chillies and cook for 1 minute, until the garlic is just golden. Do not let it burn.
1 min 20 s - 5
Stir in the tomato and turmeric and cook for 2 minutes until soft. Pour the sizzling tarka over the hot dal and stir through half the coriander.
2 min - 6
Serve the dal in bowls with the warm flatbreads, the rest of the coriander and lemon wedges.
Tips
- Make sure the pan is properly hot before the flatbreads go in. A cool pan makes them dry and leathery.
- The tarka goes in at the end because the spices sizzle in hot oil and bloom. It is what gives dal its fragrance.
- Brush the hot flatbreads with a little dairy free spread if you like them rich and shiny.
Storing and freezing
Dal keeps for 3 days in the fridge and 3 months in the freezer. Reheat until steaming hot, adding a splash of water. Cooked flatbreads keep for 1 day, or freeze for 1 month and warm in a dry pan.
Questions
Can I make the flatbreads without yeast dough?
Yes, but they will be flatter like chapati. This recipe uses leftover or fresh bread dough for a soft, slightly puffy flatbread that is similar to a Turkish or Indian pan bread.
How do I make the dal less spicy?
Leave out the dried chillies, as they supply most of the heat. The cumin and garlic still give a deep, savoury tarka.
Is this dal vegan?
Yes, as written it is vegan, dairy free, egg free and nut free. Check your dried chillies and turmeric are plain spices, and use oil, not ghee, in the tarka.
More made with tarka dal base
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.