Garlic and coriander flatbread

FB_IMG_1493543549564These taste great with curries. They don’t take much effort, but will need making a little in advance.

Makes 2 flatbreads


  • 250g white bread flour (sifted) + a little extra
  • 5g salt
  • 5g bread yeast
  • Tsp of olive oil + a little extra for frying
  • 180 ml warm water (give or take)
  • 1 or 2 garlic cloves, grated
  • 1 tsp ground coriander


Put the flour and salt into a large bowl and mix together.

Add the yeast, garlic, coriander and olive oil and slowly add the water and mix together to form a workable dough. You can add more or less water depending on how your dough feels. I find it varies slightly every time.

Tip out onto your worktop, dust your hands with flour and knead for 5 – 10 minutes.

There are various ways to knead your dough I like to stretch it out, then roll it back in and give it a 90 degree turn, before stretching it out again.

Put your dough into a lightly oiled bowl and cover loosely with a wet cloth, to stop it drying out. Place somewhere warm, I usually put it near our wood-burner or in the conservatory on a warm day.

Leave to prove for about an hour, until the dough has roughly doubled in size.

Flour your work surface and break your dough into 2 portions. Cover each portion with a coat of flour and squash to around 0.5-1cm thick

Heat some olive oil in a frying pan and cook each flatbread for 3 or 4 minutes on each side

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