Spiced flat breads

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Good Food

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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.

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, salt 0 g

Latest comments and suggestions

• sinclair

  11 July 2008

  sinclair rated and commented on this recipe

  

  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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• sinclair

  11 July 2008

  sinclair commented on this recipe

  Also added 1 tablespoon of olive oil to the dough

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• recipes

  31 July 2008

  recipes rated and commented on this recipe

  

  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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• Liz

  17 September 2008

  Liz rated and commented on this recipe

  

  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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• Philippa

  23 September 2008

  Philippa rated and commented on this recipe

  

  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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Ingredients

• 140g plain flour
• 140g wholemeal flour
• 7g sachet easy-blend yeast
• 1 tbsp melted butter , plus extra for brushing

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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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 35 mins

Cook 10 mins

Ingredients

• 140g plain flour
• 140g wholemeal flour
• 7g sachet easy-blend yeast
• 1 tbsp melted butter , plus extra for brushing

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

Per serving

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

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