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Chilli and Coriander Flatbread

Flatbreads are eaten across the Middle East and much of Africa. They make a lovely alternative to crusty bread, chewier and often flavoured with spices and nuts.

Makes 6

220g (7 1/2 ozs/scant 2 cups) plain flour

2 teaspoon baking powder

3/4 teaspoon salt

1 chilli, deseeded and chopped

3 tablespoons (3 American tablespoons + 3 teaspoons) coriander

3 tablespoons (3 American tablespoons + 3 teaspoons) sunflower or groundnut oil

150 – 200ml (5 – 7fl ozs/1/2-3/4 cup) boiling water

more oil, for cooking

sea salt

Place the flour, baking powder, salt, chilli and coriander in a bowl.  In a separate bowl, mix the 3 tablespoons oil and 150ml (5fl ozs) boiling water and add to the dry ingredients.  Stir to combine to a soft dough; you may need more water.  Knead with your hands for 2 minutes, using extra flour if it sticks to the board.  Wrap dough in a plastic bag or cling film and allow to rest for at least 15 minutes.

Divide the dough into 6 equal pieces and roll each portion on a lightly floured surface until 20cm (8 inches) in diameter.  Heat a frying pan over a medium heat and add 2 tablespoons oil.  Add 1 round bread, cover the pan with a lid or plate and reduce the heat to low.  Turn the bread over when it’s golden brown underneath, about 3 minutes, then flip over and cook the other side.  When the bread is golden on both sides, remove from the pan and drain on kitchen paper.  Repeat the process with the remaining 5 rounds of dough.  Cut each round into wedges and sprinkle with sea salt.

This is a recipe by
Rachel Allen
View all my recipes

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