Flatbreads, baked in the pan

For about 12 flatbreads

A quick recipe for pan-fried flatbreads. Simple, tasty and with a gluten-free variant!


  • 300g wheat flour 1050
  • 200g wheat flour 550
  • 21g fresh yeast (alternatively 7g dry yeast)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 280g lukewarm water
  • some rapeseed oil (optional, for baking)
  • 1 teaspoon fenugreek
  • Black cumin to taste


  • Dough: 10 minutes
  • Fermentation: ca. 1 hour
  • Baking: ca. 20 minutes

Prepare the dough

  • Mix the flour, salt and fenugreek
  • Dissolve the yeast in a little water and add the sugar
  • Knead the flour mixture with the yeast and the rest of the water to form a soft dough (max. level 2 with the food processor)
  • The dough is ready when it has completely separated from the bowl and has a stiff, slightly rubbery structure
  • Let the dough rise in the bowl until the volume has doubled (cover the bowl with a damp towel)
  • Then knead again briefly by hand and form 12 hand-sized flatbreads
  • Flatten the breads on the floured worktop and let them rest for a few more minutes


  • Heat up a pan and keep it hot on medium heat (a cast iron pan is ideal, but a coated pan also works)
  • Oil the hot pan with a kitchen towel and a little rapeseed oil (the flatbreads can also be baked without oil)
  • Put 3 to four flat breads at a time in the pan and press some black cumin/sesame seeds into the top
  • Bake for 3-4 minutes on both sides until they are well browned and have significantly increased in volume

Tips & tricks

  • Cast iron pans should generally be heated slowly, i.e. at a medium heat level
  • Depending on the type of flour selected, the amount of water can be adjusted (in small steps); rule of thumb: the higher the flour type, the more water is required; for example, wholegrain flour requires approx. 10% more water than type 500

Glutenfree variant

  • The wheat flour can be replaced with buckwheat flour in a ratio of 1 to 1
  • Additionally, 1 large egg should be added to 500g flour in the dough to increase the binding when baking
  • The dough hardly develops any firmness, remains very sticky and rises significantly less than wheat dough, because buckwheat flour does not contain any gluten, which would otherwise create the bond
  • When baking, it is therefore best to portion the dough directly into the pan with a wet spoon and flatten the flatbreads there