👨‍🍳 Instructions

1. 1

   In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   💡 Tip: Ensure water is warm, not hot, to activate yeast.
2. 2

   In a large bowl, whisk together flour and salt. Make a well in the center.

   💡 Tip: Sifting flour can result in a lighter bread.
3. 3

   Pour the yeast mixture into the well and gradually mix in the flour to form a soft dough.

   💡 Tip: Add more water if the dough is too dry, or more flour if too sticky.
4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

5. 5

   Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

6. 6

   While the dough is rising, finely chop the cilantro, dill, and green onions. Combine them in a small bowl.

   💡 Tip: You can add other herbs like parsley or mint if desired.
7. 7

   Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball.

   💡 Tip: Work with one portion at a time, keeping the others covered.
8. 8

   Flatten each dough ball into a circle about 15-20 cm in diameter. Spread a generous amount of the herb mixture over half of the circle, leaving a small border.

   💡 Tip: Don't overfill, or the herbs might spill out during cooking.
9. 9

   Fold the other half of the dough over the filling to create a semi-circle. Pinch the edges to seal.

   💡 Tip: Ensure the edges are well sealed to prevent the filling from escaping.
10. 10

    Heat a lightly oiled griddle or frying pan over medium heat. Cook each flatbread for 4-5 minutes per side, or until golden brown and cooked through.

    💡 Tip: Adjust heat as needed to prevent burning.
11. 11

    Brush the cooked flatbreads with melted butter or ghee immediately after removing them from the pan.

    💡 Tip: This adds a lovely sheen and extra flavor.