Some Flatbread Recipes


  1. Pancake
  2. Socca
  3. Vedhmi


Ingredients Quantity
all-purpose flour (white, whole grain or 1:1 mix of white and whole grain) 1 cup (120 grams)
baking powder 1½ teaspoon
salt 1 pinch
milk (substitute buttermilk or 1:1 mix of milk and buttermilk) 1 cup (250 ml)
egg seperated 1 egg
white sugar. Optional:if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix 1 Tbs


  1. In large bowl, mix dry ingredients together until well-blended.
  2. Add milk and mix well until smooth.
  3. Separate eggs, placing the whites in a medium bowl and the yolks in the batter. Mix well.
  4. Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
  5. Pour ladles of the mixture into a non-stick pan, one at a time.
  6. Cook until the edges are dry and bubbles appear on surface. Turn; cook until golden. Yields 12 to 14 pancakes.


Ingredients Quantity
chickpea flour 2 cups (300 gms)
water 2 glasses (500ml)
olive oil 2 Tbs
salt 1 tsp
black pepper, to taste 2-4 grinds


Oven, Whisk,
A 50cm (20 inch) copper plaque which, if not available, may be substituted with a good cast iron pan but that should be preheated in the oven first.


  1. Heat oven – super hot, around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.
  2. Whisk the ingredients (chickpea flour, water, salt) together well, ensuring there are no lumps. This should make a very thin batter, easy to pour.
  3. Once the oven is up to temperature, pour some of the batter into the pan or onto the plaque, and put into the oven for 8-9 minutes at 300°C / 570°F, or 13-15 minutes at 250°C / 480°F. With a 50cm plaque or pan, cook half the batter at a time – the batter should cover the plaque or pan very thinly.
  4. Remove from the oven and cut into triangular wedges. Serve hot.
  5. Repeat for the rest of the batter.


Puran Poli or Vedhmi is a Sweet version of stuffed chapati from the Gujarat in the Indian subcontinent. It is mainly stuffed with toor dal but some people uses chana dal also.

Ingredients Quantity
Fine wheat flour (maida) 4½ cups (½ kg)
Pigeon peas (toor dal) 2½ cups (½ kg)
Cardamom powder 1 tsp
Ghee 1 tsp
Brown sugar (jaggery) 3 cups (½ kg)
Cooking Oil 2 Tbs (100 ml)
Salt to taste
1/2 ~ 1 tsp


  1. Wash and boil the toor dal with water and 1/2 tsp salt till it becomes soft.
  2. Cool slightly and strain the dal using a strainer.
  3. Add cardamom powder and Jaggery and grind to make fine paste. If the paste is sticky, keep it on fire to dry up completely. This is known as "puran".
  4. Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard.
  5. Add oil and knead the maida again till oil gets absorbed.
  6. Prepare equal number of balls from maida and puran.
  7. Roll out maida balls to make small un-cooked chapati.
  8. Stuff these uncooked chapati with "Puran" ball.
  9. Roll them again into stuffed chapati just like stuffed paratha. It is called "Poli".
  10. Heat a griddle and roast each "Poli".
  11. Apply ghee on both sides when done.

Source: Wikibooks- Cookbook:Flatbread