Soft Pan-Cooked Flatbread Recipe (Tawa Bread)
This recipe makes soft, fluffy flatbreads similar to the ones shown in the image.
Ingredients (Makes 8–10 breads)
- 3 cups (about 375 g) all-purpose flour or whole wheat flour (or a 50/50 mix)
- 1 teaspoon salt
- 1 teaspoon sugar (optional, helps softness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda (optional)
- 3 tablespoons yogurt (plain)
- 2 tablespoons oil or melted ghee
- About ¾–1 cup warm water (add gradually)
- Extra flour for rolling
- Butter or ghee for brushing
Instructions
1. Make the dough
- Mix flour, salt, sugar, baking powder, and baking soda.
- Add yogurt and oil/ghee.
- Slowly add warm water and knead until you get a soft, slightly sticky dough.
- Knead for 5–8 minutes until smooth.
- Cover and rest for 30–60 minutes.
2. Shape the breads
- Divide dough into equal balls.
- Roll each ball into a thick circle (about ½ cm thick).
- For extra softness, avoid rolling too thin.
3. Cook on a pan
- Heat a tawa or heavy skillet over medium-high heat.
- Place the bread on the hot pan.
- Cook until bubbles appear and brown spots form.
- Flip and cook the other side.
- Brush with butter or ghee while hot.
Optional stuffed version
Before rolling:
- Add mashed potato + salt + chili + cumin + coriander for aloo-style bread.
- Add grated cheese and herbs for a cheesy version.
- Add minced cooked vegetables for a savory filling.
Tips for very soft bread
✅ Use yogurt in the dough.
✅ Let the dough rest.
✅ Keep the dough soft—not stiff.
✅ Store cooked breads in a covered container or towel to keep them tender.
Serve warm with curry, eggs, chutney, yogurt, or tea. 🫓✨