These tasty flatbreads are perfect for mopping up a delicious curry. They can be made a few hours in advance and then simply reheated in the oven for a couple of minutes before serving.
Prep time 1-2 hours | Cook time 25min | Makes 4
400g strong white flour
7g dried fast action yeast
1 tsp salt
2 tbsp olive oil, plus a little more for greasing
2 tsp ground coriander
For the garlic oil:
3 tbsp olive oil
3 cloves garlic, skin left on and slightly crushed
Small handful fresh coriander, roughly chopped
- Place the flour, yeast, salt, oil, ground coriander and water into a large bowl and mix until they form a dough (adding more water if it feels a little dry). Tip onto a lightly oiled surface and knead for 10mins, or until it feels soft but not sticky. Return to the bowl, cover, and leave to rise for an hour, or until doubled in size.
- Mix together all the ingredients for the garlic oil. Set aside for later.
- When the dough has risen, divide it into 4 equal pieces. Roll each piece into a rough circle. Place a medium non-stick frying pan on a high heat. Cook the flatbreads one at a time for 3 mins on each side. Brush with the garlic oil and serve warm.