These flatbreads are rustic, aromatic, and supremely soft — made with yogurt-infused dough that yields pliable rounds ideal for wraps, dipping, or accompanying bold South Asian stews. The inclusion of whole wheat flour adds fiber and nuttiness, while nigella seeds (kalonji) introduce peppery depth and digestive benefits. A touch of turmeric gives a warm golden hue and adds an anti-inflammatory edge.
Unlike traditional naan or roti, these are pan-cooked with a gentle rise from baking powder and yogurt fermentation. Their golden blistered crust and earthy aroma make them a satisfying anchor in any wellness-friendly or heritage-inspired meal.
🧄 INGREDIENTS:
Dry Mix:
- 2 cups whole wheat flour (or blend of wheat and spelt)
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp turmeric powder (optional, for color and wellness)
- 1 tbsp nigella seeds (kalonji)
Wet Mix:
- ¾ cup full-fat plain yogurt (or thick Greek yogurt)
- 1 tbsp olive oil or ghee
- ¼ cup warm water (more as needed)
Optional for brushing:
- Melted ghee or butter
- Chopped fresh coriander
- Garlic paste (for garlic flatbread variation)
🍳 INSTRUCTIONS:
Step 1: Make the Dough
- In a large bowl, whisk together flour, baking powder, salt, turmeric, and nigella seeds.
- Add yogurt and olive oil. Mix using a fork or hands until a shaggy dough forms.
- Slowly add warm water, a tablespoon at a time, kneading until the dough is soft but not sticky.
- Knead for about 5–7 minutes until elastic and smooth.
- Cover the bowl with a damp towel and let rest for 30–60 minutes to allow slight fermentation and gluten relaxation.
Step 2: Shape the Flatbreads
- Divide rested dough into 6 equal portions. Roll each into a ball.
- Dust your surface lightly with flour and roll each ball into a circle or oval about ⅛ inch thick.
Step 3: Cook
- Heat a cast iron skillet or tawa on medium-high.
- Place rolled dough onto the dry skillet. Cook for 1–2 minutes until bubbles form.
- Flip and cook the other side for another minute. Press gently with a spatula for even cooking.
- Flip once more for final browning. You’ll see golden spots and puffing.
- Optional: Brush with garlic butter and sprinkle coriander on top as soon as each bread is done.
Step 4: Keep Warm & Serve
- Stack cooked flatbreads in a clean cloth to keep warm and soft.
- Serve immediately or allow to cool before storing in an airtight container. Best enjoyed within 2 days — or freeze and reheat on skillet as needed.
🧬 FUNCTIONAL NOTES:
- Whole wheat flour: High fiber and steady-release energy
- Yogurt: Adds moisture, probiotics, and tender texture
- Turmeric: Supports anti-inflammatory and gut health
- Nigella seeds: Known for antimicrobial and digestive benefits
🍲 Pairing Suggestions:
- Pair with lentil curries (masoor or moong dal), beetroot hummus, or spiced carrot dip
- Use as a base for wellness wraps with avocado, greens, and grilled paneer
- Accompany with ginger tea or rosewater lemonade for a complete nourishing experience