Double Coriander Flatbreads
Double Coriander Flatbreads
Try this quick and easy flatbread bread recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 42 minutes
  • Yield 4 servings
  • 1½ cups All-Purpose Flour
  • 1 teaspoon Coriander seeds, crushed
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Salt
  • ¾ cup Plain Yogurt (not low-fat)
  • 6 tablespoons Butter, melted
  • Sea Salt, for sprinkling
  • 4 tablespoons chopped fresh Coriander
  1. Combine flour, crushed coriander seeds, baking powder and fine salt in a bowl. Stir in yogurt until dough comes together, then turn out onto a clean, lightly floured surface and knead just until dough feels elastic, about 3 minutes
  2. Return dough to bowl, cover with plastic and let rest for 30 minutes
  3. Divide dough into 4 equal pieces, and roll each piece out into an oval about 8-inches long
  4. Heat a cast iron skillet over medium heat and melt 1 tablespoon butter, until foaming subsides
  5. Add 1 flatbread to skillet and cook until bubbles and spot turn brown, about 4 minutes. Turn flatbread over and continue to cook until the same browning occurs
  6. Remove flatbread onto a baking tray and repeat with remaining flatbreads
  7. Immediately before serving, warm flatbreads in a 300 °F oven for 5 minutes. Melt remaining 2 tablespoons butter and brush flatbreads
  8. Sprinkle with salt and chopped fresh coriander and serve immediately
  9. Alternatively, flatbreads can be grilled over medium-high, for about 4 minutes on each side

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