Easy Indian Flatbread- Onion, Mint & Cumin Recipe

Last Updated on 2 months by Neha Deshmukh

Easy Indian Flatbread – Onion, Mint & Cumin Recipe

Hey everyone! If you’re anything like me, you absolutely love fresh, warm flatbread with an Indian meal. But sometimes, you just don’t have the time (or energy!) for a complicated recipe. That’s where this easy onion, mint, and cumin flatbread comes in. It’s become a weeknight staple in my kitchen, and I’m so excited to share it with you. I first made this when I was craving something comforting and flavorful, and it quickly became a family favorite.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s relatively quick – ready in under an hour. The flavor combination of onion, mint, and cumin is just divine – so fresh and aromatic. Plus, it’s incredibly versatile. You can enjoy it with curries, dals, or even just a simple yogurt dip. Honestly, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to make these delicious flatbreads:

• 2 cups (250g) all-purpose flour
• 2 cups (250g) bread flour
• 2.5 teaspoons (7g) instant yeast
• 1 teaspoon (5g) salt
• 1 1/8 cups (295ml) water, lukewarm
• 2 tablespoons (30ml) olive oil
• 1/2 cup (60g) chopped onion
• 2 tablespoons (15g) chopped mint
• 1.25 teaspoons (6g) cumin powder
• 1.25 teaspoons (6g) coriander powder
• 0.25 teaspoon (1g) red chili powder

Ingredient Notes

Let’s talk ingredients for a sec! Using both all-purpose and bread flour gives these flatbreads the perfect texture – a little bit of chewiness from the bread flour, and tenderness from the all-purpose.

Instant yeast is a lifesaver, isn’t it? No proofing needed – just add it straight to the flour. If you’re using active dry yeast, you’ll need to proof it in warm water with a pinch of sugar for about 5-10 minutes until foamy.

Now, about those spices! Feel free to adjust the chili powder to your liking. And, spice blends vary so much regionally in India. Some families add a pinch of amchur (dried mango powder) for a tangy kick, or a dash of garam masala for extra warmth. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get baking!

1. In a large bowl (or the bowl of your stand mixer), combine the all-purpose flour, bread flour, salt, and instant yeast.
2. Gradually add the lukewarm water and knead – either by hand for about 10-12 minutes, or with a dough hook on your stand mixer for 8-10 minutes – until you have a smooth, elastic dough. It should be slightly tacky, but not sticky.
3. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning to coat it in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 75 minutes, or until doubled in size.
4. Once the dough has risen, gently punch it down to release the air. Divide the dough into 9-12 equal pieces.
5. Roll each piece into a 5-6 inch (13-15cm) round. Prick the surface of each round several times with a fork – this prevents them from puffing up too much during baking.
6. Place the rolled-out flatbreads on a lightly greased baking sheet. Let them rest for another 20 minutes.
7. While the flatbreads are resting, prepare the topping. In a small bowl, mix together the chopped onion, mint, cumin powder, coriander powder, and red chili powder.
8. Preheat your oven to 400°F (200°C). Brush each flatbread round with a little olive oil, then sprinkle evenly with the onion-mint-spice mixture.
9. Bake for 25-30 minutes, or until the edges are golden brown and the flatbreads are cooked through.
10. Serve warm and enjoy!

Expert Tips

• Don’t overwork the dough! Overkneading can result in tough flatbreads.
• Lukewarm water is key for activating the yeast. Too hot, and you’ll kill it. Too cold, and it won’t activate properly.
• Pricking the flatbreads with a fork is important to prevent them from puffing up like balloons.
• Keep a close eye on them while baking, as ovens vary.

Variations

• Vegan Adaptation: Simply use a plant-based oil instead of olive oil.
• Whole Wheat Flour Option: Substitute up to 1 cup (125g) of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Spice Level Adjustment: My family likes a little heat, but you can easily reduce or omit the red chili powder if you prefer a milder flavor. My friend, Priya, adds a pinch of cayenne pepper for an extra kick!
• Make-Ahead Instructions: You can make the dough a day ahead and store it in the refrigerator. Just bring it to room temperature before rolling it out.

Serving Suggestions

These flatbreads are incredibly versatile! They’re amazing with:

• Your favorite Indian curries (butter chicken, chana masala, dal makhani – the possibilities are endless!)
• A simple yogurt dip (raita)
• Grilled meats or vegetables
• Even just a drizzle of olive oil and a sprinkle of salt!

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 in the oven for a few minutes to restore their warmth and crispness.

FAQs

What type of flour is best for this flatbread?

Using a combination of all-purpose and bread flour gives the best texture. But you can experiment with whole wheat flour too!

Can I make the dough ahead of time?

Absolutely! You can make the dough a day ahead and store it in the fridge. Just let it come to room temperature before rolling.

What can I serve with these flatbreads?

Anything you like! They’re perfect with curries, dals, yogurt dips, or grilled meats.

How do I adjust the spice level?

Simply reduce or omit the red chili powder.

Can I freeze these flatbreads?

Yes, you can! Wrap them tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw them completely before reheating.