Ingredients

  • 2 cups all-purpose flour
  • 1 cup milk
  • ½ cup water (add gradually)
  • 1 egg
  • 2 tbsp oil or melted butter
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 tbsp chopped coriander (optional)

Method

  1. Make batter: Whisk flour, salt, baking powder, egg, milk, oil, and water until smooth. The batter should be pourable, like thick pancake batter.
  2. Heat pan: Lightly grease a non-stick pan over medium-low heat.
  3. Pour: Pour a small ladle of batter into the pan and gently spread into a thin circle.
  4. Cook: Cook for 2–3 minutes until the top looks set and bubbles appear. Flip carefully.
  5. Brown: Cook the other side for 1–2 minutes until golden spots appear.
  6. Serve: Brush with butter and stack under a clean cloth to keep the flatbreads soft.

Tips

  • If the batter is too thick, add a little water.
  • Keep the heat medium-low so the bread cooks through without burning.
  • Add garlic, coriander, or green chilies for extra flavor.
  • Serve with chicken curry, kebabs, eggs, or tea.

Note: This is a soft, pourable-batter flatbread inspired by the picture; the exact original recipe may differ.