This savoury onion and herb flatbread is a soft, pan-cooked bread made without yeast and flavoured with gently cooked onions and fresh herbs. It is commonly served for breakfast, lunch, or as a simple accompaniment to curries and soups.
This recipe works well for home cooking because it uses basic ingredients, requires no rising time, and cooks quickly on a frying pan. The method is straightforward and suitable for beginners.
Recipe Information
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 6 flatbreads
Difficulty level: Easy
Ingredients
For the dough
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2 cups plain flour
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½ teaspoon salt
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1 tablespoon oil
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About ¾ cup water (as needed)
For the filling
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1 medium onion, very finely chopped
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2 tablespoons fresh coriander, finely chopped
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1 tablespoon fresh parsley, finely chopped
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¼ teaspoon ground black pepper
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Salt to taste
For cooking
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A little oil for greasing the pan
Step-by-Step Method
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Place the plain flour and salt in a mixing bowl.
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Add the oil and rub it lightly into the flour with your fingers.
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Gradually add water and bring the mixture together to form a soft dough.
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Knead gently for 2 to 3 minutes until smooth. Cover and rest for 10 minutes.
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In a small bowl, mix the chopped onion, coriander, parsley, black pepper, and a pinch of salt.
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Divide the rested dough into 6 equal portions and roll each into a ball.
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Flatten one ball slightly, place a spoonful of onion filling in the centre, then bring the edges together to seal.
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Gently flatten the filled dough ball and roll it out into a small round flatbread using light pressure.
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Heat a frying pan on medium heat and lightly grease it with oil.
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Place the flatbread on the hot pan and cook for about 1½ to 2 minutes until small bubbles appear.
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Turn over and cook the other side until lightly golden and cooked through.
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Repeat with the remaining dough and filling.
Cooking Tips
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Chop the onion very finely so the flatbread rolls easily without tearing.
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Keep the heat medium to ensure the bread cooks through without burning.
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Do not overfill, as this can cause the flatbread to split.
Variations
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Vegan: This recipe is naturally vegan.
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Gluten-free: Use a gluten-free plain flour blend and add water slowly.
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Spice option: Add a pinch of chilli flakes to the filling for gentle heat.
Serving Suggestions
Serve warm with yoghurt, pickle, chutney, or alongside vegetable curries and soups. These flatbreads also work well as a lunchbox option once cooled.
Storage and Reheating
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Store cooked flatbreads in the fridge for up to 2 days in an airtight container.
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Reheat on a dry pan over low heat until warm.
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Freezing is not recommended, as the onion filling may release moisture.
Recipe Image Description:
A three-quarter angle photograph of savoury onion and herb flatbreads stacked on a simple ceramic plate. The flatbreads are lightly golden with small brown spots and visible flecks of onion and fresh herbs. The plate sits on a light wooden surface with a small bowl of yoghurt on the side. Soft natural daylight, clean uncluttered background, sharp focus on the flatbreads, natural colours, realistic home-style presentation.
