1. Roti (Indian Flatbread)

Ingredients:

• 2 cups wheat flour (whole wheat/atta preferred)
• 3/4 cup warm water (adjust as needed)
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, mix the wheat flour and salt.
2. Gradually add warm water while mixing with your hand or a spoon.
3. Knead into a smooth, soft dough. Add a little more water or flour if needed.
4. Cover the dough and let it rest for 20–30 minutes.
5. Divide the dough into small equal portions and roll them into balls.
6. Using a rolling pin, roll each ball into a thin circle (about 6–8 inches in diameter).
7. Heat a dry skillet or tawa over medium-high heat.
8. Place the rolled-out roti on the hot skillet and cook for 1–2 minutes per side, pressing gently with a spatula until brown spots appear.
9. Optional: Lightly brush with ghee or butter before serving.

2. Tortilla (Mexican Flatbread)

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt

Instructions:

1. In a bowl, combine the flour and salt.
2. Gradually add warm water while mixing.
3. Knead into a soft, pliable dough.
4. Cover and let the dough rest for 20 minutes.
5. Divide the dough into equal portions and shape them into balls.
6. Roll out each ball into a thin circle (about 8 inches).
7. Heat a dry skillet over medium heat.
8. Cook each tortilla for about 1 minute per side, or until bubbles appear and light brown spots form.
9. Keep warm wrapped in a towel.

3. Fladenbrot (German-Style Flatbread)

Ingredients:

• 1 cup warm water
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Instructions:

1. In a bowl, dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture.
3. Knead until a smooth, elastic dough forms (about 5–7 minutes).
4. Cover and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 200°C (390°F).
6. Divide the dough into small rounds and flatten them slightly.
7. Place on a baking sheet lined with parchment paper.
8. Bake for 10–12 minutes, or until golden brown and puffed.
9. Optional: Brush with olive oil or sprinkle with sesame seeds before baking.

4. Naan (Soft Indian Flatbread)

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 3/4 cup warm water
• 2 tablespoons oil (vegetable or olive oil)
• 1/2 teaspoon salt (optional)

Instructions:

1. In a bowl, mix the flour, yeast, and salt.
2. Add warm water and oil, then knead into a soft, smooth dough.
3. Cover and let the dough rise for 1 hour, or until doubled in size.
4. Divide the dough into small balls.
5. Roll out each ball into a flat oval or circle (about 1/4-inch thick).
6. Cooking option 1: Cook in a hot, dry skillet over medium heat for 1–2 minutes per side, until puffed and browned.
7. Cooking option 2: Bake in a preheated oven at 220°C (430°F) for 5–7 minutes, or until puffed and golden.
8. Optional: Brush with melted butter or garlic butter after cooking.