Thermomix Version

Nelli

If you’ve ever walked into a German bakery, you’ve likely spotted the large round loaves of Fladenbrot stacked on the shelves. With its beautifully golden crust, soft and airy interior, and toppings of sesame, this traditional flatbread is incredibly easy to make at home. I usually do mini flatbreads, not only do they look cute, they’re also great for serving it with kebabs, soups, dips, or using it for delicious sandwiches.

Why You’ll Love This Recipe:

Soft, fluffy texture with a chewy bite
Crispy golden crust
Perfect for sandwiches, gyros, or dipping
Easy ingredients you probably already have at home
Freezer-friendly
Better than store-bought

What is Fladenbrot?

It simply means flatbread in German. Although influenced by Turkish and Middle Eastern baking, it has become a staple in many German bakeries. Fladenbrot is commonly used for Doener Kebab sandwiches but is equally delicious alongside soups, salads, grilled meats, or served with hummus and tzatziki. I love to serve it alongside my famous Thai shrimp curry and dip the flatbread in it. It’s absolutely delicious and worth the extra effort.

Ingredients You’ll Need:

160g (2/3 cup) water
60g (1/4 cup) milk
10g fresh yeast or 1/2 packet dry yeast (about 1 tsp)
1/2 tsp sugar
1/2 tsp baking powder
1/2 tsp salt
310g (2 1/2 cups) all-purpose flour or bread flour

For Brushing:

1 egg yolk
1 Tbsp plain yogurt

Topping:

Black sesame seeds or nigella seeds
White sesame seeds

Instructions:

Activate the Yeast: Add water, milk, yeast, and sugar in the mixing bowl of the Thermomix and mix for 3 min/37C/speed 2.
Make the Dough: Combine baking powder and salt with flour and knead for 4 min/dough button.
First Rise: Place the dough in a lightly oiled bowl, cover and let rise for 1 hour, or until doubled in size.

Divide the Dough: Transfer the dough to a lightly floured surface and divide it into 4 equal pieces. Shape each into a smooth ball. Place them on a parchment-lined baking sheet dusted lightly with flour. Cover and let rest for 30 minutes.
Preheat the Oven: Preheat the oven to 480F.
Prepare the Egg Wash: Whisk together the egg yolk and yogurt until smooth. Brush each dough ball generously.
Shape the Flatbreads: Using your fingertips over the surface to create the traditional dimples. Sprinkle generously with sesame or nigella seeds.
Bake: Bake for 10 minutes, or until beautifully golden brown. Allow to cool for a few minutes before serving.

Tips for Success:

The dough should be slightly sticky and soft – avoid adding too much extra flour.
Nigella seeds give the bread its authentic bakery flavor, but sesame seeds work beautifully too.
Serve warm for the best texture.

Storage:

Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 3 months. Reheat in a 350F oven for 5-7 minutes before serving.

Frequently Asked Questions:

Can I make Flatbread without yogurt? Yes! The yogurt simply makes the bread a little softer, but it’s completely optional.
Can I use bread flour? Absolutely! Bread flour creates a slightly chewier texture.
What are nigella seeds? Nigella seeds are tiny black seeds with a mild onion-like flavor. They give traditional Fladenbrot its classic appearance and delicious aroma.
Can I make the dough ahead of time? Yes, after kneading, refrigerate the dough overnight. Allow it to come to room temperature before shaping and baking.

You will be surprised how easy flatbread can be made at home. After trying out this recipe in the Thermomix, you won’t be wanting store-bought flatbread ever again. It’s so soft, fluffy with it’s golden crust. If you have tried out this recipe, please leave a comment below I would love to hear your feedback.

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