This recipe brings in the fragrant herbs of the Mediterranean, the warmth of Middle Eastern spices, and the depth of Indian flavours, making it an incredibly versatile flatbread.
Gathering of Ingredients
- 2 cups whole wheat flour (or a mix of barley/spelt)
- 1/2 cup warm water
- 1 tbsp honey
- 1 tbsp olive oil or ghee
- 1 tsp sea salt
- 1/2 tsp baking soda (optional)
- 1 tbsp mixed seeds (sesame, flax, or nigella)
- 1/2 tsp toasted cumin seeds
- 1/2 tsp crushed long pepper (or black pepper)
Choice of regional herb blend:
Mediterranean: 1 tsp dried rosemary, thyme, and a pinch of oregano
Middle Eastern: 1/2 tsp za’atar + a pinch of sumac
Indian: 1/2 tsp ajwain seeds + 1/2 tsp dried fenugreek leaves (kasuri methi)
Nordic: 1/2 tsp dried dill + a pinch of caraway seeds
Method
Prepare the dough: In a bowl, mix flour, salt, baking soda, cumin, long pepper, and your chosen herb blend.
Mix: Make a well in the centre and pour in warm water, honey, and olive oil/ghee. Stir until a dough forms.
Knead: Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Incorporate seeds: Sprinkle mixed seeds over the dough and knead gently to distribute.
Roll & Shape: Divide into portions and roll into thin rounds or rustic oblongs.
Cook: Heat a dry cast-iron skillet over medium heat. Cook each flatbread for 2-3 minutes per side until golden brown and slightly charred.
Finish: Brush with olive oil or ghee while warm and sprinkle extra herbs or seeds for garnish.
Serving Suggestions
- Mediterranean: Pair with feta, olives, and a drizzle of honey.
- Middle Eastern: Serve with labneh, hummus, or spiced yogurt.
- Indian: Enjoy with butter, pickle, or dal.
- Nordic: Pair with smoked fish and a creamy spread.
Hearthkeeper’s Secret
For an authentic ancient touch, swap a small portion of the flour for ground roasted chestnuts or acorn flour—it was a common ingredient in ancient bread across Europe and Asia, adding a nutty sweetness.
