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Coriander Flatbreads [vegan] by The Flexitarian © Annabelle Randles The Flexitarian

Coriander Flatbreads

Can you think of anything better than soft and fluffy homemade coriander flatbreads to eat with curries? I can’t !  And these are so easy and straightforward to make, it would be a shame to miss out. You will need to plan slightly ahead of time though as the dough needs to be left to rise.

For ease, I like to use a food mixer to prepare the dough but if you do not have one you can simply knead it by hand. Once you roll-out the flatbreads, make sure you leave them to rest for 5 mins as this will improve the texture. Adding yoghurt also improves the texture and here, you can either use dairy yoghurt or non-dairy yoghurt.

These coriander flatbreads are best cooked in a non-stick frying pan (or pancake pan) under high heat without any oil, grease or butter. Make sure the pan is very hot. Once cooked, place the  flatbreads covered, in a warm oven until ready to serve.

These homemade coriander flatbreads are best served warm with finely chopped coriander leaves and/or a drizzle of olive oil on top if desired.

The recipe makes 6 medium-sized flatbreads. You can make them bigger or smaller if you like (just remember to check the size of your pan first, to make sure they fit).

 

Coriander Flatbreads [vegan] by The Flexitarian © Annabelle Randles The Flexitarian

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