A flatbread is most definitely a much easier ‘bread’ to make that is relatively no fuss, no yeast, and not much kneading or expertise required.

This flatbread goes amazingly well with our Moroccan stew like in the image, and the seasoning is versatile – add kalonji seeds, spice blends, more za’atar, olives, sundried tomatoes… I’ve added only sesame seeds into the dough, and topped with a sprinkling of za’atar.

I use ‘khattu dahi’ (yoghurt gone sour that you use in dokla, kaddi…), but you can use buttermilk, or Greek yoghurt – just remember, this is the sour element to react with the soda and baking powder to give that rise.

The beauty of this flatbread is that it can be made pretty quickly, and I added in rolled oats – because I have a lot of that lying around the house. You can just replace with same amount of flour.

This makes a great base for pizza as well – you can cook as is, below, take it off the pan, then assemble your toppings – cheeses, sauce, etc., and then grill in the oven for about 5-7 minutes! The choices are endless. My dad made a large bowl of za’atar paste with olive oil, liberally spread over the flatbreads with some olives and baked for a few minutes.

Eat this with hummus, as a wrap, with Spicy Shakshouka, moroccan carrot salad. 

The Recipe
Serves Yields: 16 medium flatbreads | Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 60 mins


  • 1 ½ cups flour
  • ½ cup rolled oats or oat flour
  • 2 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sugar
  • 2 tbsp white sesame seeds
  • 1 cup yoghurt (sour preferred)
  • ¼ cup olive oil for cooking (approx)
  • Topping:
  • Za’atar seasoning
  • Sea salt
  • Olive oil


  • Whisk the dry ingredients together in a large wide bowl
  • Add the yoghurt and bring together to a scraggly dough
  • Tip it out onto an oiled surface and knead for a few seconds to bring together, and make into a ball
  • Place the dough ball back into the bowl, and cover with a cloth and set aside, preferably in a warm place for at least 30 minutes
  • Once ready to cook, cut the dough into equal triangles – approximately 8
  • Each triangle can be divided into two portions or as a single large flatbread
  • Turn on the heat to medium for a medium skillet pan, with about ½ tbsp olive oil
  • Roll out the dough into desired shape. It should roll out with ease, however if it sticks simple add some flour
  • Place the flatbread into the heated olive oil and let it cook for at least 3 minutes. Bubbles will start to appear on top – and sizzle on the sides. Sprinkle some za’atar on top
  • Flip the flatbread over, the bottom must be charred and red-dish
  • Let the other side cook for a few more minutes and remove
  • You can place on a baking tray and keep warm in the oven at 150C until ready to serve
  • Before serving, drizzle some olive oil and sea salt
  • Storage: once the dough has rested for 30 minutes, you can wrap in an oiled cling wrap and refrigerate. When ready to cook, simply bring the dough to room temperature before cooking
  • Cooked flatbreads can be stored in foil wrap, in the refrigerator and heated on a skillet or oven

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.