Authentic Indian Flatbread Recipe – No-Knead & Semolina Crust

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Flatbread Recipe – No-Knead & Semolina Crust

Hey everyone! If you’re anything like me, you love fresh, warm flatbread with your meals. But sometimes, the thought of kneading dough for ages feels… daunting, right? Well, I’ve got just the thing – a super easy, no-knead Indian flatbread recipe that delivers that authentic taste and texture without all the fuss. I first made this when I was craving the flatbreads from my local Indian restaurant, but didn’t have hours to spend in the kitchen. It’s become a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a game-changer. Seriously. It’s incredibly simple, requires minimal effort, and the results are amazing. We’re talking soft, chewy interiors with a beautifully crisp, slightly charred crust. Plus, the semolina adds a wonderful texture that takes it to the next level. It’s perfect for a weeknight dinner, a weekend brunch, or even a festive gathering. You’ll be ditching store-bought flatbreads in no time!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup (240ml) luke warm water
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 2 cups (250g) all-purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable/olive oil
• Handful of semolina or corn meal

Ingredient Notes

Let’s talk ingredients for a sec. Using active dry yeast is key here – it gives the dough that lovely rise and flavor. Make sure your water isn’t too hot, or you’ll kill the yeast! Lukewarm is perfect.

All-purpose flour works wonderfully, but you can experiment with bread flour for a chewier texture. I’ve tried both, and honestly, all-purpose is my go-to for ease.

And don’t skip the semolina or cornmeal! This is what gives the flatbread that slightly gritty, wonderfully textured crust. It also prevents sticking when you’re stretching the dough. You can find semolina (rava or sooji) at most Indian grocery stores.

Did you know flatbreads vary hugely across India? From the fluffy bhatura of Punjab to the thin roti of Gujarat, each region has its own specialty. This recipe is a versatile base – feel free to adapt it to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s wake up that yeast. In a bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and foamy. This means the yeast is alive and kicking!
2. Now, add the flour and salt to the yeast mixture. Use a wooden spoon to mix everything together until it’s just combined. Don’t worry if it’s sticky – that’s perfectly normal.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 10 minutes. This allows the flour to hydrate. Then, perform the stretch-and-fold technique a few times. This helps develop the gluten without any kneading! Just grab a side of the dough, stretch it upwards, and fold it over onto itself. Repeat around the bowl.
4. Now for the patience part! Let the dough rise in a warm place until it’s doubled in size – this usually takes about 2 hours. To check if it’s ready, perform the windowpane test (more on that in the FAQs!).
5. Once risen, gently divide the dough into 4 equal portions. Shape each portion into a ball and let them rest for another 30 minutes. This makes them easier to stretch.
6. Generously dust a surface with semolina or cornmeal. Gently stretch each dough ball by hand – no rolling pins allowed! We want to preserve those lovely air bubbles. Transfer the stretched dough to a hot cast iron skillet or pizza stone.
7. Add your favorite toppings and bake at a high heat (450°F / 232°C or higher) for 10-13 minutes, or until the crust is golden brown and crispy.

Expert Tips

• A really hot skillet or pizza stone is crucial for a crispy crust.
• Don’t overcrowd the skillet. Bake one flatbread at a time for best results.
• Brush the edges with a little oil before adding toppings for extra crispiness.
• If you don’t have a cast iron skillet or pizza stone, a baking sheet will work in a pinch, but the crust won’t be quite as crispy.

Variations

This recipe is a blank canvas! Here are a few ideas to get you started:

• Vegan Adaptation: Use plant-based milk (like almond or soy) to activate the yeast.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a good quality gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: Add a teaspoon of your favorite spice blend (garam masala, chili powder, or cumin) to the dough for a flavorful kick. My friend, Priya, loves adding a pinch of turmeric for color and health benefits!
• Festival Adaptations: Serve with festive dishes like chole (chickpea curry) or paneer tikka masala during celebrations.

Serving Suggestions

These flatbreads are amazing on their own, but they really shine with a delicious accompaniment. Try them with:

• Your favorite curry
• Hummus and veggies
• A simple tomato and onion salad
• A drizzle of olive oil and a sprinkle of herbs

Storage Instructions

Leftover flatbreads can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a dry skillet or oven to restore their crispness. You can also freeze them for longer storage – just wrap them tightly in plastic wrap and then in foil.

FAQs

What type of flour is best for this flatbread?

All-purpose flour is great for convenience, but bread flour will give you a chewier texture.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 24 hours in advance. Just let it rise in the fridge and then bring it to room temperature before stretching.

How do I know when the dough is properly risen?

The dough should have doubled in size and feel light and airy.

What is the windowpane test?

Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, the gluten is developed enough.

Can I use a different type of yeast?

Instant yeast can be used interchangeably with active dry yeast. You don’t need to activate instant yeast in water first – just add it directly to the flour.