These soft and fluffy homemade coriander flatbreads are so easy and straightforward to make. Perfect with curries.
![Coriander Flatbreads [vegan] by The Flexitarian © Annabelle Randles The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/01/Coriander-Flatbreads-vegan-by-The-Flexitarian-%C2%A9-Annabelle-Randles-The-Flexitarian-v8.jpg)
Can you think of anything better than soft and fluffy homemade coriander flatbreads to eat with curries or my paneer kebabs? 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](https://theflexitarian.co.uk/wp-content/uploads/2020/01/Coriander-Flatbreads-vegan-by-The-Flexitarian-%C2%A9-Annabelle-Randles-The-Flexitarian-v8-300x300.jpg)
Coriander Flatbreads
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 450 g strong white plain flour – plus extra for dusting
- 7 g fast-action yeast
- 1 tsp sugar
- 1 tsp salt
- 3 tsp ground coriander
- 100 g warm water
- 250 ml dairy-free yoghurt (or plain dairy yoghurt for non vegan option)
- 2 Tbsp olive oil
- 1 generous handful of fresh coriander leaves finely chopped
Instructions
- 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.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/coriander-flatbreads/
I cannot wait to see your posts!
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What do you do with the ground coriander?!?
Hi Anthony. Just add it in step 1. Thanks for pointing out the oversight. I have just corrected it. Annabelle