Loaded Indian flatbread


Traffic Light:

Serves: 32 small flatbreads

Category: Savoury meals


  • 2 teaspoons sea salt
  • 2 cups luke warm water
  • 5 tablespoons olive oil
  • 1 kilo plain flour plus extra for dusting


  1. Preheat oven to 50°C
  2. Pour water into a small bowl. Add salt, stir to dissolve, add oil Place flour into a large bowl, pour in the salt, water and oil, mix together
  3. Sprinkle some flour onto a clean bench and tip dough onto bench, knead for 8 minutes
  4. Divide dough into 32 equal portions, about the size of a walnut
  5. Flatten each piece of dough with your hand, then roll out thinly with a rolling pin, about 10cm diameter
  6. Heat a large fry pan over medium heat Place a few discs of dough at a time into pan, dry cook for 2 minutes each side
  7. Transfer to a baking tray and cover with foil until ready to serve Serve with koftas, Greek yogurt and tabbouleh salad.

Top tip: to make a quick yoghurt dressing, combine the juice of one lemon with 2 cups of Greek yoghurt. Breads can be served with the dressing, onion, coriander, koftas (veg or chicken) and greens.

Stay Updated

Subscribe and be kept up-to-date with all the latest Fuel to Go & Play® news.

Find What you’re looking for