Raisin-Poppy Seed Flatbreads With Cardamom-Honey Butter 8.000

Dixie D. Vereen for The Washington Post

Apr 29, 2015

Yogurt in the dough makes for tender, chewy flatbreads. Griddling them in a bit of coconut oil adds flavor and crispness. And the accompanying spread is hard to beat.

They are best when served warm.

Make Ahead: The cardamom-honey butter can be refrigerated up to several days in advance; bring it to room temperature before serving. The dough needs to rest in a warm spot for 2 hours.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes eight 6-inch flatbreads

  • For the cardamom-honey butter
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 tablespoon honey
  • 1/4 teaspoon ground cardamom
  • Pinch kosher salt
  • For the flatbreads
  • 1/4 cup golden raisins, coarsely chopped
  • 1/4 cup warm water (about 100 degrees)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup plain low-fat or whole-milk yogurt (not Greek), at room temperature
  • 1/4 cup honey
  • 1 1/2 cups all-purpose flour, plus more as needed
  • 3/4 cup whole-wheat flour
  • 3 tablespoons poppy seeds
  • 1 tablespoon kosher salt
  • 2 to 4 tablespoons coconut oil, melted, for brushing (may substitute ghee)


For the cardamom-honey butter: Whisk together the butter, honey, cardamom and salt in a small bowl until smooth. Cover and let it sit at room temperature.

For the dough: Place the raisins in a small bowl; cover with just-boiled water. Let sit until needed.

Meanwhile, pour the 1/4 cup of warm water into a mixing bowl. Sprinkle with the yeast, swirl with a fingertip to moisten and let stand for 5 minutes, until foamy. Add the yogurt and honey, whisking until the latter dissolves.

Lightly flour a work surface.

Drain the raisins, reserving the liquid; pat dry. Add them to the yeast mixture along with the all-purpose flour, whole-wheat flour, poppy seeds and salt, stirring to form a dough. (If the dough is too dry to come together, add a few teaspoons of the reserved raisin liquid.) Turn the dough out onto the floured work surface and knead until smooth, 3 to 5 minutes. Transfer to a greased bowl, cover with plastic wrap and let rise in a warm spot for 2 hours, until slightly puffed. (The dough will not double.)

Return the dough to the floured surface and cut it into 8 equal wedges. Working with one wedge at a time (keep the rest covered), roll it into a ball, then use a rolling pin to roll it into a round that's 6 inches in diameter.

Heat a cast-iron skillet over medium-high heat. After a minute or two, once a drop of water on the skillet sizzles and evaporates, brush the skillet with a little of the oil. Place the dough round at the center; cook until the underside is golden brown in spots, 1 to 2 minutes. Brush the top with a little oil, then turn the flatbread over and cook for 1 to 2 minutes, until browned on the second side; adjust the heat as needed to keep the flatbread from getting too browned.

Transfer the flatbread to a clean kitchen towel; wrap to keep it warm. Repeat the cooking, brushing with oil as needed, to cook all the flatbreads. Stack them on top of each other and keep them wrapped in the towel as you work.

Serve warm, with the cardamom-honey butter.

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Recipe Source

Adapted from "Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food," by Cheryl Sternman Rule (Houghton Mifflin Harcourt, 2015).

Tested by Bonnie S. Benwick.

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