I made these flatbreads to go alongside a greek salad, a fast and delicious super for the summer time.
Garlic and coriander flatbread
115g white bread flour
50g wholemeal bead flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground coriander
50g of greek yoghurt
200ml boiled water
2 cloves garlic
Tablespoon of olive oil
Crush one of the garlic cloves (either with a garlic press or use a pestle and mortar, add to the oil and set aside to infuse.
Put the flours, baking powder, salt and coriander into a bowl and briefly mix. Crush a garlic clove and add to the greek yoghurt and stir in the water.
Add the wet ingredients to the dry, a little at a time, mixing to form a dough. Knead the dough for a minute or two then leave to rest for a couple of minutes, this will make it easier to roll.
Flour a surface and roll out 1/4 of the dough a thin as possible. Heat a frying pan and add the flatbread to the pan (no oil). Cook for just over a minute on each side until browned and puffy, some flatbreads puff up alarmingly but do not worry.
When cooked brush with the oil and store on a dinner plate covered with a clean tea towel while you cook the others.. This allows the flatbreads to steam and keeps them warm and soft.
The flatbreads are soft and full of favour, I will definitely be making again, and trying different flavour combinations. Enjoy them alongside salads, as part of a mezze or even wrapped around a burger!
I had half of the dough leftover. I wrapped it in clingfilm and stored it in the fridge until the next day when I made two more and wrapped them around homemade bean burgers and spicy relish. They were amazing but sadly no pictures as I was too busy stuffing my face and genuinely forgot!
I am going to enter these into this months alpha bakes as the letter if 'F'.