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Pakistani Flatbread

Serves 4 to 6 Bread vegan, Breads & Pastry

Pakistani Flatbread

Pakistani Flatbread, a staple at tables from Karachi to Peshawar, is a cherished part of home dining. Crafted with care, each region adds its own touch, but the essence remains the same: salt is judged by hand, and fat is used generously. This recipe captures the authentic home version, the way a Pakistani family cook presents it, without the frills of a restaurant.

The flatbread should be soft yet firm, with a hint of yeast that brings it to life. The olive oil adds a subtle richness, while the sea salt enhances its depth. The bread is best when torn and shared, a humble yet essential accompaniment to any meal.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 1 tspfine sea salt
  • 1 tbspolive oil

Method

  1. In a large mixing bowl, combine 500 g bread flour and 1 tsp fine sea salt. Make a well in the center and add 7 g dry yeast. Pour 300 ml warm water into the well, ensuring it's warm to the touch but not hot, as this will activate the yeast without killing it. Stir the mixture with a wooden spoon until it forms a shaggy dough.
  2. Add 1 tbsp olive oil to the dough and begin kneading it in the bowl. Once it starts to come together, transfer it to a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should spring back when you press it lightly with a finger.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it has visibly expanded and feels airy when you gently press it.
  4. Preheat your oven to its highest setting, usually around 250°C (482°F), and place a baking stone or an inverted baking tray inside to heat up. Once the dough has risen, gently punch it down to release the air. Divide it into equal portions and shape each into a ball, then roll each ball into a flat circle about 1/4 inch thick.
  5. Carefully place the shaped dough onto the hot baking stone or tray in the oven. Bake for 5-7 minutes, or until the flatbreads puff up and develop light golden brown spots on the surface. The edges should be slightly crisp while the center remains soft.
  6. Remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set properly and prevents them from becoming soggy. Let them cool for about 5 minutes, just until they are warm to the touch.
  7. Serve the warm Pakistani Flatbread with your meal, tearing pieces to share at the table. The bread should be soft and pliable, perfect for scooping up curries or accompanying grilled meats. Enjoy the communal experience that this traditional bread brings to your meal.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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