I don’t normally bother making bread which needs to be kneaded (see no-knead bread) but these flatbreads are so simple, it’s like falling off a log!

Serve with all kinds of middle-eastern and arabic dishes – meatballs, tagines, kebabs….


Recipe for Simple Sumac Flatbreads

Serves 4


  • 360g/3 cups plain flour
  • ½ tsp baking powder
  • 1 tsp cooking salt
  • 1 tsp smoked salt, or Maldon salt – something with a good texture.
  • 2 tsp sumac
  • 80 ml/⅓ cup plus an additional tbsp olive oil
  • 180 ml/¾ cup cold water
  • if you have any you could try sprinkling over some nigella seeds for a musky, oniony sort of taste


  1. In a medium-sized bowl mix the flour, baking powder, cooking salt, the water and a tbsp olive oil – initially with a spoon, then with your hands.
  2. Knead it on a floured surface to get it smooth (three or four minutes, max).
  3. Return to the bowl and cover with a damp cloth, or cling film. Set aside for about ten minutes (you can make this some hours before).
  4. Divide it into four (or make eight smaller ones), and roll out as thinly as you can, just a couple of mm.
  5. Get your ribbed griddle (or if you don’t have one, use a big frying pan).
  6. Mix the rest of the olive oil with the sumac – brush over, and put brushed side down on the griddle. Cook a minute or two – until the bread begins to bubble and brown – and then turn. Brush with the rest of the oil, and sprinkle over some textured salt, and, if you are using, some nigella seeds.
  7. Serve immediately, or wrap in clean tea towels and keep warm for up to ten minutes.


Bread sings I Want To Make It With You