Turmeric Flatbread

Ingredients

• 1 cup Wheat Flour (white or whole)
• 0.5 tbsp Ground Turmeric
• 0.5 tsp Kosher Salt
• 0.25 tsp Baking Powder
• 2 tbsp Olive Oil

Method

Mix flour, turmeric, salt and baking-powder in a bowl. The baking powder is your leavening agent here — it reacts instantly with moisture, so you're racing against time once you add liquid. Pour in roughly 80 ml of water and the olive oil, then stir until the flour is fully incorporated and no dry patches remain. You're aiming for a shaggy mass at this stage, not a cohesive dough yet.

Kneading for 90 seconds transforms this. Work it firmly against the bowl or on a bench — you're developing gluten strands that give the flatbread structure and chew. The dough will go from rough to noticeably smoother and more elastic. Stop when it's homogeneous and springs back slightly when poked. Overworking won't ruin it the way it would a tender pastry, but two minutes is the ceiling; beyond that you're just wasting effort. Cover and rest for 15 minutes — this allows the flour to fully hydrate and the gluten to relax, so the dough stretches without tearing when you flatten it.

Divide the dough into four equal pieces. Using your fingertips or a shallow bowl, flatten each to roughly 15 cm across — the thickness should be about 4–5 mm, even and consistent. Uneven dough cooks unevenly; thinner patches scorch while thick centres stay underdone.

Heat a cast-iron or heavy steel skillet over a medium-high flame until a droplet of water dances across the surface without immediately vanishing. This is your signal the pan is hot enough. Brush lightly with oil — a thin film prevents sticking without turning the bread greasy. Lay a flatbread in and cook for roughly 90 seconds. You'll see the surface begin to puff slightly and the underside will develop golden-brown patches with deeper brown spots where the turmeric caramelises. Flip and cook the other side for another 60–90 seconds until it matches. The flatbread should be tender but with a slight crust; if it's pale and floppy after flipping, the pan wasn't hot enough.

Stack finished flatbreads on a plate as you go — the residual heat keeps them warm. Serve within minutes while they still have give and the turmeric flavour is bright.