This simple, healthy bread is made with 100% whole wheat flour. No yeast, no maida, and no eggs required. It’s soft on the inside, lightly crisp on the outside, and perfect with your soups, daals, curries, or spreads.
📝 Ingredients:
3 cups whole wheat flour (I have used chapati atta)
1 tsp salt
1½ tsp baking powder
¾ tsp baking soda
1½ tsp corn starch
2 tbsp honey or any sweetener you prefer
2 tbsp olive oil or any oil you like
1⅓ cups natural plain yogurt or curd
some milk (for brushing)
Flaxseeds or any seeds of choice (for topping)
👩🍳 Method:
In a large mixing bowl, add:
3 cups whole wheat flour
1 tsp salt
1½ tsp baking powder
¾ tsp baking soda
1½ tsp corn starch
Mix everything well using a spoon or whisk.
Add:
2 tbsp honey
2 tbsp oil
1⅓ cups plain yogurt or curd
Combine until a soft dough forms. You don’t need to knead much—just mix until everything comes together.
Grease a loaf pan well and transfer the dough into it. Spread it evenly using a spatula or damp fingers.
Brush the top with milk and sprinkle flaxseeds or any seeds you prefer.
Bake in a preheated oven at 180°C (350°F) for 50–55 minutes, or until a skewer inserted comes out clean.
Note:
Slight cracking on the surface is normal and expected with no-yeast breads. it’s simply how the dough reacts to the quick rise in the oven. If you’d like to reduce the cracks, try lowering the oven temperature to around 165–170°C and increase the baking time slightly. This allows the bread to rise more gently. And avoid overmixing the dough.
Once baked, remove from the oven and let the bread cool completely before slicing.
Store in an airtight container in the fridge for up to a week.
Great with Indian meals or toasted with nut butter or chutney.
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