450gstrong white plain flour - plus extra for dusting
250mldairy-free yoghurt (or plain dairy yoghurt for non vegan option)
1generous handful of fresh coriander leavesfinely chopped
In a bowl, mix together flour, yeast, salt, ground coriander, sugar, water and yoghurt. Add the oil and a generous handful of finely chopped fresh coriander leaves. Knead by hand on a lightly floured surface until you get a smooth and elastic dough.
Alternatively, you can also use a food mixer fitted with a dough hook. Once the 6 first ingredients are mixed together. Add oil and knead for 10 mins under medium speed. Add finely chopped fresh coriander leaves and knead for a further 2 minutes until well blended.
Place the bowl in a warm place either covered with a damp cloth or cling film, and leave to rise until the dough has doubled in size.
Deflate the dough, then break it into 6 pieces. On a floured surface, shape each piece into a small ball. Using a rolling pin, roll out each one to a thickness of around 4mm [0.16 inch]. Leave the flatbreads to rest for 5 mins while you heat up a non-stick frying pan (or pancake pan) under high heat.
When the pan is very hot, place the first flatbread in it. Do not use any oil or grease, simply cook the flatbread 2 mins or so on each side until it starts to char. When done, place covered in a warm oven while you cook the rest of the flatbreads.
Serve warm with some chopped coriander and/or a drizzle of olive oil on top.