Yemeni Flatbread

Ingredients

• 2 cups all-purpose flour
• ¾ cup warm water
• 3 tablespoons extra-virgin olive oil
• ¾ teaspoon sea salt
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon dried fenugreek leaves (methi)
• ½ teaspoon black seeds (nigella sativa)

Instructions

1. 1

   Pour 2 cups all-purpose flour into a large mixing bowl. Add 0.75 teaspoon sea salt, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.25 teaspoon dried fenugreek leaves, and 0.5 teaspoon black seeds (nigella sativa). Stir these dry ingredients together with a whisk or fork until the spices are evenly distributed throughout the flour.

2. 2

   Create a well in the center of the flour mixture. Pour 0.75 cup warm water (around 110°F) and 2 tablespoons of extra-virgin olive oil into the well. Using your fingers or a wooden spoon, gradually incorporate the flour from the sides into the wet ingredients, mixing until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured work surface. Knead for 8–10 minutes, using the heel of your hand to push the dough away from you, then fold it back over itself. The dough should become smooth, elastic, and slightly tacky — you'll feel the resistance ease as gluten develops. If it sticks, dust with a little more flour; if it's too dry, wet your fingers and knead again.

4. 4

   Shape the dough into a tight ball. Rub the inside of a clean bowl with the remaining 1 tablespoon of extra-virgin olive oil, place the dough ball in it, and turn to coat on all sides. Cover the bowl with a damp kitchen towel or plastic wrap.

5. 5

   Let the dough rest at room temperature for 20 minutes. It should increase in volume by about 25 percent — you want it to puff slightly but not double. Press two fingers into the dough; if the indentation springs back halfway, it's ready.

6. 6

   Divide the dough into 4 equal pieces using a bench scraper or sharp knife. Roll each piece into a smooth ball, then cover with the damp towel while you work with one at a time.

7. 7

   Place one dough ball on a lightly floured surface. Using your fingertips, gently stretch it outward from the center, rotating as you go, until it forms a circle about 6 inches in diameter and roughly 0.5 inch thick. The edges should be slightly thicker than the center — this is characteristic of Yemeni flatbread. Do not use a rolling pin; the gentle hand-stretching creates a better texture.

8. 8

   Set a 10-inch cast iron skillet or heavy-bottomed nonstick pan over medium-high heat. Let it preheat for 2 minutes until a drop of water sizzles and evaporates on contact.

9. 9

   Carefully lay one stretched dough circle into the hot pan. You should hear an immediate sizzle. Cook for 2–3 minutes until the bottom develops golden-brown spots and feels firm when you gently lift an edge with a spatula. The bread will puff slightly as steam builds underneath.

10. 10

    Flip the flatbread using a fish spatula or thin metal spatula, being careful not to deflate it. Cook the second side for 1.5–2 minutes until it also develops light golden-brown spots and the bread feels light and slightly puffy when you press the edge.

11. 11

    Transfer the finished flatbread to a wire cooling rack or clean kitchen towel. Repeat steps 7–10 with the remaining three dough balls. As each flatbread finishes, stack them loosely on the towel to keep them warm and soft.

12. 12

    Serve the warm flatbread immediately, stacked on a platter. The bread is best eaten fresh while still warm and pliable. Traditionally, it's torn and used to scoop up stews, curries, or honey-based dishes, or served alongside zhug (herb sauce) or labneh for breakfast.

Tools you’ll need

• large mixing bowl
• whisk or fork
• wooden spoon
• work surface
• kitchen towel or plastic wrap
• bench scraper or sharp knife
• 10-inch cast iron skillet
• fish spatula or thin metal spatula
• wire cooling rack

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