Persian flat bread

This is a second recipe from the great Persiana book I share on this blog. The first one being a dip, it’s natural that I give you a yummy flatbread recipe to go with it. This recipe makes 2 breads. You can freeze the second bread if you want to keep it for later.

FlatPersianBread_001Source: Persiana from Sabrina Ghayour


1 sachet fast instant yeast
500g water
700g strong white flour
2 tsp seal salt
60g olive oil
50g melted butter
Nigella seeds


  1. Place the yeast and water in the bowl and warm 2 min/37C/speed 2.
  2. Add the rest of the ingredients except butter & Nigella seeds.
  3. Mix 6 sec/speed 6 moving the speed slowly up.
  4. Knead 2 min.
  5. Leave to rest 10 min.
  6. Knead again 2 min.
  7. Leave in the bowl or in another bowl until triple in size (reaches the top of the TM bowl).
  8. Take out onto a floured worktop and cut the dough in half.
  9. Stretch the dough to a 40cm long oval shap. Place on a baking tray lined with baking parchment/silicone sheet.
  10. Do the same with the other half of the dough.
  11. Brush with melted butter and sprinkle with Nigella seeds.
  12. Leave to rest in a warm place for 30 min.
  13. Meanwhile, preheat the oven at 220 (fan) and bake for 15-18 min until golden brown.
  14. Allow to cool at least 30 min before serving.

4 Responses to Persian flat bread

  1. coucou nora,il est superbe ton pain,tu appelle quoi de la farine blanche forte??
    il a l’air bien délicieux.bon week-end!

  2. Hi Nora, do you use the 50g butter to make the dough (along with olive oil) or just to brush it before you bake it?

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