Spiced flat breads

Spiced flat breads

Easy to make and delicious from the grill

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 10 mins

Plus 1 hour rising

Method

  1. If making the paste, use a food processor, electric spice mill or pestle and mortar to blend together the garlic, chilli, sesame seeds and ground spice to a thick paste. Work in the oil, then the coriander, to a spreading paste and season. Set aside.
  2. Put the flours, 1 tsp salt and yeast into a large bowl and mix. Stir 120ml tepid water into the melted butter, then mix this into the flour, adding extra drops of tepid water until you have a smooth dough. Knead on a lightly floured surface for 5 mins, then return to the bowl, cover and leave in a warm place to rise until doubled in size. This should take 1 hr.
  3. Divide the dough into 8 balls. Roll out each ball on a lightly floured surface to a rough 18cm circle the thickness of a 10p coin. Prick each one well with a fork to stop them rising. To cook on a barbecue: put the breads on the centre of the grill. Cook for a few mins, then turn and cook the other side. If using the paste, spread 1 tsp on one side as the breads come off the heat. Otherwise, brush the breads with more melted butter. Reheat the griddle between batches and stack them on top of each other to keep warm.
Try

To griddle

Don't oil the pan. Put in 1 or 2 breads, side by side. After 3 or 4 mins, when the dough firms, turn and cook for 2 mins.

Per serving

128 kcalories, protein 4g, carbohydrate 25g, fat 2 g, saturated fat 1g, fibre 2g, sugar 0.03g, salt 0 g

Recipe from Good Food magazine, July 2005.

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Latest comments and suggestions

  • Binder photo sinclair

    11 July 2008

    sinclair rated and commented on this recipe

    5 stars

    Didn't need the yeast in this recipe just make the dough with 200ml of water let it rest for 20 minutes and it makes great flatbreads. The spicy paste works great. Kids enjoyed making them too

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  • Binder photo sinclair

    11 July 2008

    sinclair commented on this recipe

    Also added 1 tablespoon of olive oil to the dough

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  • Binder photo recipes

    31 July 2008

    recipes rated and commented on this recipe

    4 stars

    Came out much better than shop brought pitta - just used melted butter rather than the spicy paste - worked great will Lamb meatballs

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  • Binder photo Liz

    17 September 2008

    Liz rated and commented on this recipe

    2 stars

    The breads were ok with butter, but the ones I added the spicy paste to were awful - it just didn't work for us. I used fenugreek rather than coriander which is quite an acquired taste, perhaps I should have used coriander instead.

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  • Binder photo Philippa

    23 September 2008

    Philippa rated and commented on this recipe

    4 stars

    These really aren't that much work and turn out brilliantly. I also got much cudos for making my own bread! Loved the spice paste but I think you'd need to make a lot to make it work in blender it just got stuck round the sides. I think I might invest in a spice grinder.

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  • Binder photo Tashab07

    26 March 2009

    Tashab07 rated and commented on this recipe

    5 stars

    I made these last night to go with the chicken biryani recipe. Wow...they were so easy to make and tasted delicious. I used wholemeal bread flour so didn't use yeast and they turned out great! Will be making them with the lamb koftas next!

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  • Binder photo raysrecipes

    25 April 2009

    raysrecipes commented on this recipe

    Made the mix to the dough stage in the bread machine then rolled them out and brushed them with chilli oil before cooking they were lovely with the barbecue

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  • Binder photo Silverback

    06 June 2009

    Silverback commented on this recipe

    Made these on the BBQ two nights in a row as they were so delicious. Only problem was mixing spicey paste, definitely not enough quantity wise for food processor/blender.The second time I used a pestle and mortar and it worked even perfectly.

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  • Binder photo Flossie

    04 October 2009

    Flossie rated and commented on this recipe

    4 stars

    Lovely! I used wholemeal bread flour and didn't bother with the yeast, added 1 tbsn olive oil to the mixture too and drizzled chili oil over the flatbreads before grilling. Very easy to make and will definitely make again.

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  • Binder photo EmSmith

    14 April 2010

    EmSmith commented on this recipe

    I've been looking for a good flatbread recipe that uses wholemeal flour and was hoping to try this one. However, pretty much all other recipes I've seen don't call for yeast. Just curious as to why it's used in this one since a few people have commented that they didn't use it and it worked just fine. And the recipe calls for the breads to be pricked before cooking to 'stop them from rising'. Any ideas?

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  • Binder photo JohannaH91

    24 July 2010

    JohannaH91 rated and commented on this recipe

    4 stars

    These were really nice. I had a few left over but they went hard and had to be thrown out the next day, even though they were in an air-tight container. Best served immediately and while they're still warm.

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  • Binder photo McKCooks

    28 August 2011

    McKCooks rated and commented on this recipe

    5 stars

    Excilent flat bread recipy (lord knows i have tried my fair share), I made two batches one with and one without yeast, personally i prefer the yeast veriety on flavour. Loved the spice paste and I am thinking of tring the flatbreads out with a slightly sweet almound and cashew base for that Kashmiri naan afect.

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  • Binder photo babs

    20 September 2011

    babs rated and commented on this recipe

    5 stars

    these are really yummy and so easy to do.will have again soon

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  • Binder photo babs

    23 September 2011

    babs commented on this recipe

    these were great never thought a flat bread could taste sooooo good

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 10 mins

Plus 1 hour rising

Ingredients

FOR THE QUICK SPICE PASTE (OPTIONAL)

  • 2 fat garlic cloves , chopped
  • 1 large red or green chilli , seeded and chopped
  • 2 tsp sesame seeds
  • 2 tsp ground fenugreek or ground coriander
  • 2 tbsp olive oil
  • 2 tbsp chopped coriander
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Per serving

128 kcalories, protein 4g, carbohydrate 25g, fat 2 g, saturated fat 1g, fibre 2g, sugar 0.03g, salt 0 g

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