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naan el barbari from our flat breads class

Flatbreads – Naan el Barbari & Soft wheat flatbreads


Naan el Barbari


  • 250g plain flour
  • 250g bread flour
  • 1 tsp salt
  • 330g tepid water
  • 5g fast action yeast
  • Olive oil
  • 2 tsp nigella seeds
  • 2 tsp sesame seeds
  • Fine semolina and flour for dusting


Mix the flours and salt together set aside. Put water into a jug and add in the yeast, stir to dissolve. Pour over the flour and bring the dough together using a dough scraper.

Slap and fold the dough for 10 minutes, return to the bowl, drizzle with a little olive oil and leave to prove somewhere warm until doubled in size

Glaze (roomal)

2 tsp flour

125g hand hot water

Make the glaze by mixing the flour with the water, leave to cool.

Preheat oven with a large tray in it to 220oC fan.

Tip the dough out onto the work bench, cut in two and tease the dough into an oblong, let the dough rest, then shape it further until each piece is around 35cm long.

Brush with the glaze then make 4 grooves starting in the centre and gliding out to just before the ends.

Sprinkle with the seeds, re-groove then remove the tray from the oven, working quickly line with parchment and place the breads on the tray, bake for 20-25 minutes. Until golden.

Soft wheat flatbreads


  • 350g plain flour
  • 1 tsp salt
  • 1 ½ tsp baking powder
  • 35g lard or butter
  • 145g warm water
  • 25g plain yoghurt



Blend the flour, salt and baking powder together in a bowl, run in the fat

Mix together the water and the yoghurt, pour it over the flour.

Knead the dough for 5 minutes until soft and smooth. Let the dough rest.

Divide into six, roll each piece into a ball and leave to rest.

Place a heavy bottom pan over a medium high heat

Roll the dough balls (dusting with flour if needed) out to around 15cm, when the pan is hot place the dough in the pan and dry fry each one for around 1 minute each side.

Place the flatbreads into a clean tea-towel (this helps keep them soft).

Eat on the day you make them. Or freeze

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