Ground Coriander and Coriander Flatbreads

Ingredients for Ground Coriander and Coriander Flatbreads

• 190g (or more) unbleached plain flour

• 2 1/2 teaspoons ground coriander

• 1 1/2 teaspoons baking powder

• 3/4 teaspoons salt

• 1/2 teaspoons bicarbonate of soda

• 1/3 cup chopped fresh coriander

• 3/4 cup (or more) plain whole-milk yoghurt

• Olive oil (for frying)

Sift first 5 ingredients into medium bowl. Stir in coriander. Add yoghurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yoghurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.

Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.

Avvertenza

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