Speedy Spiced Flatbreads
These flatbreads are the ideal pairing for a delicious curry or hot pot. No knead and no oven required! To take them to the next level, the recipe incorporates an array of spices, nuts and dessicated coconut to the dough for a cheeky little kick. Best served fresh and warm.
- 450 g self raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
- 400 g natural yoghurt
- 2 tbsp ghee
- 50 g dessicated coconut
- 25 g almonds
- 25 g pistachios
- 1 tbsp coriander seeds
- 1 tbsp black onion seeds (nigella seeds)
- 2 tsp mustard seeds
- 2 tsp fenugreek
- 2 cloves
For The Dough
Place the flour, baking powder, salt and yoghurt into a bowl. Use a spoon to combine the ingredients then tip it out onto a floured surface and knead to bring everything into a smooth dough. Return to the bowl and cover with cling film until needed.
Make Your Filling
Melt the ghee in a medium pan over a medium heat. Add the coconut, almond and pistachios and spices to the pan. Toast until you can smell the spices and the nuts have browned slightly. Leave to cool then chop up your mix finely, either by hand or by using a mini chopper.
Make 6 Balls
Divide the dough into 6 equal balls. Stretch them into discs about the size of your palm. Add a little of the filling to the centre of the dough and fold the dough back around the filling. Flour your surface again and roll the dough out into circles about 2mm thin. Cover with a clean kitchen towel.
Cook Your Flatbreads
Put a griddle pan over a high heat and preheat until smoking hot. Cook one or two at a time in the pan for 2-3 minutes until the bread puffs up in places and you get delicious char in the form of black griddle marks. Flip and do the same on the other side. Then keep warm in another clean kitchen towel.
Makes 6 flatbreads with leftover filling
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