Indian Flatbread with Cumin and Garlic
Prep. Time:
20 minutes (plus 1 hour 30 minutes proofing)
Baking Time:
15-20 minutes
Total Time:
Serves:
6 flatbreads
During Bread Week in Series 3 of The Great British Baking Show, 27-year-old nursery nurse Manisha Mistry brought her family's treasured recipe to the tent. Having spent five formative years living in India from age eight before returning to Leicester as a teenager, Manisha drew on the flavors of her childhood to create these aromatic cumin and garlic flatbreads. The Signature Challenge required bakers to produce 12 flatbreads—6 with yeast and 6 without—in 2½ hours. Mary Berry was immediately drawn in: 'They look inviting with this nice colour.' But it was Paul Hollywood's reaction that confirmed her success. After tasting, he declared: 'I'm loving that. It's delicious. It's got a great structure, and I love that garlic. Comes through perfectly.' Since her time on the show, Manisha has continued baking professionally, opening Manisha Mistry's Kitchen in the Leicester area in 2020.
Chef's Notes: Addressing Judge Feedback
Paul Hollywood on Structure: Paul specifically praised the "great structure" of Manisha's flatbreads. The key to achieving this is proper gluten development through adequate kneading (the full 8–10 minutes), and allowing the dough to proof until truly doubled. Underproofed dough yields dense, tough bread; properly proofed dough creates the light, airy layers within.
Paul on Garlic: "I love that garlic. Comes through perfectly." The secret is using fresh garlic (never jarred) and incorporating it into melted butter rather than directly into the dough. This allows the garlic to infuse gently without becoming harsh or burning during cooking. The butter application happens both before and after cooking, layering the garlic flavor.
Mary Berry on Appearance: Mary noted the "inviting" look with "nice colour." The beautiful golden-brown color with characteristic charred spots comes from cooking on a very hot, dry surface. If your bread isn't getting those attractive spots, your pan isn't hot enough. The cumin seeds also toast further during cooking, creating visual appeal and deeper flavor.
Texture Balance: The combination of yogurt in the dough (for tenderness and tang) with bread flour (for structure) creates the ideal texture — soft and pliable enough to tear and fold, but with enough body to scoop up sauces without falling apart.
Storage and Make-Ahead Tips
Same Day: Flatbreads are best served fresh and warm. Stack in a towel-lined basket or container to maintain warmth for up to 1 hour.
Short-Term Storage: Cool completely, then store in an airtight container or zip-top bag at room temperature for up to 2 days. Reheat in a dry skillet for 30 seconds per side, or wrap in foil and warm in a 350°F oven for 5 minutes.
Freezing: Freeze cooled flatbreads in a single layer on a baking sheet, then stack with parchment between layers and store in a freezer bag for up to 2 months. Reheat directly from frozen in a dry skillet over medium heat, 1–2 minutes per side.
Dough Make-Ahead: Prepare dough through the first rise, punch down, and refrigerate in an oiled, covered bowl for up to 24 hours. The slow cold rise develops additional flavor. Bring to room temperature (about 1 hour) before shaping.
Cumin-Garlic Butter: Can be made up to 3 days ahead and refrigerated. Gently rewarm before using — the garlic flavor will have deepened beautifully.
Variations
Garlic Butter Naan (Classic): Omit cumin seeds; double the garlic and add 1 tablespoon chopped fresh parsley or cilantro to the butter.
Peshwari Naan (Sweet Stuffed): Omit cumin-garlic topping. Fill each rolled disc with 1 tablespoon of a mixture of ground almonds, desiccated coconut, and golden raisins sweetened with a touch of sugar. Fold edges over, re-roll gently, and cook as directed.
Keema Naan (Meat Stuffed): Fill with spiced cooked ground lamb or beef before sealing and rolling. Cook slightly longer to ensure filling is heated through.
Cheese Naan: Sprinkle grated mozzarella or paneer onto one half of the rolled dough, fold over, seal edges, and cook. Brush with plain garlic butter.
Chilli Naan: Add 1 finely chopped green chilli and ½ teaspoon red chilli flakes to the garlic butter.
Rosemary Focaccia Style: Replace cumin with 1 tablespoon fresh rosemary; add flaky salt and olive oil for an Italian-Indian fusion.
Whole Wheat Version: Replace half the bread flour with whole wheat flour; add 1 additional tablespoon of yogurt for moisture.
The Complete Bread Week Challenge
Manisha's Signature Challenge required both yeasted and unyeasted flatbreads. Alongside these Indian flatbreads, she made Italian flatbreads with sun-dried tomatoes and cheese — likely a focaccia-style or piadina. For the full challenge experience:
Indian (Yeasted): This recipe — soft, aromatic cumin-garlic naan
Italian (Unyeasted): Consider making piadina (Italian flatbread) with sun-dried tomatoes and Parmesan folded into the dough
Ingredients
Instructions
MAKE THE DOUGH:
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt until evenly distributed.
Make a well in the center. Add the yogurt, warm water, and oil or melted ghee. The yogurt is essential—it creates the characteristic tang and tender texture of Indian flatbreads.
Using a wooden spoon or the dough hook on low speed, mix until a rough, shaggy dough forms and no dry flour remains, about 2 minutes.
Increase to medium speed (or turn out onto a lightly floured surface) and knead for 8-10 minutes. The dough should become smooth, soft, and slightly tacky but not sticky. It should spring back when poked. Add flour sparingly only if the dough is truly sticking—a slightly tacky dough produces softer bread.
Shape the dough into a ball and place in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
PREPARE THE CUMIN-GARLIC BUTTER:
While the dough rises, place cumin seeds in a small dry skillet over medium heat. Toast, shaking frequently, until fragrant and slightly darkened, 1-2 minutes. Transfer to a mortar and pestle or cutting board and lightly crush to release oils—you want texture, not powder.
In a small bowl, mix the melted butter with the minced garlic and crushed cumin seeds. Set aside. The garlic will gently infuse the butter as it sits.
SHAPE AND COOK THE FLATBREADS:
Punch down the risen dough to release air. Turn out onto a lightly floured surface and divide into 6 equal portions (about 105g each). Shape each into a smooth ball by tucking the edges underneath. Cover with a towel and let rest 10 minutes—this relaxes the gluten for easier rolling.
Place a cast iron skillet, griddle, or tawa over medium-high heat. Let it get properly hot—when you flick water onto the surface, it should sizzle and evaporate immediately. Do not oil the pan.
Working with one ball at a time (keep others covered), roll out on a lightly floured surface into an oval or teardrop shape, about 8 inches long and ¼ inch thick. Traditional naan is often teardrop-shaped, but ovals work perfectly.
Brush the top surface lightly with the cumin-garlic butter and press a few extra cumin seeds into the dough if desired.
Carefully lay the flatbread butter-side DOWN onto the hot dry skillet. Cook until the bottom develops dark golden spots and bubbles form on the surface, 1-2 minutes. The bread should puff in places.
Using tongs, flip the bread and cook the second side until golden brown with charred spots, another 1-2 minutes. Press gently with a spatula if large bubbles form to ensure even cooking.
Transfer to a plate and immediately brush the top generously with more cumin-garlic butter. Sprinkle with a pinch of flaky salt, chopped cilantro, and nigella seeds if using.
Stack finished flatbreads and wrap in a clean kitchen towel to keep warm and soft while you cook the remaining breads.
Serve warm alongside curries, dal, or grilled meats.
