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Pile of folded oregano flatbreads on a neutral background.

Easy Everyday Oregano Sumac Flatbreads

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Resting Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4
  • Category: Bread
  • Cuisine: Middle Eastern
  • Diet: Vegan


These simple griddled flatbreads made with sumac, black pepper and dried oregano are the perfect accompaniment to a Middle Eastern-inspired feast – they also hold together well as a wrap stuffed with meats, veggies and a delicious yogurt sauce!


  • 250g (1 cup) plain (all purpose) flour
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1 tsp sumac
  • 1/2 tsp dried yeast
  • 1/2 tsp granulated sugar
  • freshly ground black pepper
  • 150ml (just over 1/2 cup) warm water
  • light olive oil


  1. Combine the flour, dried oregano, salt, sumac, yeast, sugar, and a generous amount of freshly ground black pepper and make a well in the middle. Add 1 tbsp of the olive oil plus the water, and bring together into a rough dough with a fork.
  2. Turn out onto a lightly floured surface and knead for around 8-10 minutes until the dough is smooth and supple. Return to the bowl, cover with kitchen wrap, and allow to rest for 1 hour – it will have just about doubled in size.
  3. Heat a griddle pan or large saucepan over a very high heat. Divide the dough into 4. Lightly oil a dinner plate and using oiled fingers, gently push the dough out into circles – practice will make for better flatbreads with less holes!
  4. Griddle each flatbread for a few minutes until just charring on each side, instantly transferring to a large, sealed plastic bag to steam the moment each one is cooked.


I find if I’m doubling the mixture to make more flatbreads it is easier to do the kneading in the stand mixer with the dough hook attached.