Spiced flat breads

Spiced flat breads

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(12 ratings)

Prep: 35 mins Cook: 10 mins Plus 1 hour rising

Easy

Serves 8
Easy to make and delicious from the grill

Nutrition and extra info

Nutrition: per serving

  • kcal128
  • fat2g
  • saturates1g
  • carbs25g
  • sugars0.03g
  • fibre2g
  • protein4g
  • salt0g
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Ingredients

  • 140g plain flour
  • 140g wholemeal flour
  • 7g sachet easy-blend yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tbsp melted butter, plus extra for brushing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the quick spice paste (optional)

  • 2 fat garlic clove, chopped
  • 1 large red or green chilli, seeded and chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp sesame seeds
  • 2 tsp ground fenugreek or ground coriander
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp chopped coriander

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.

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Comments, questions and tips

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fifi80
14th Sep, 2014
5.05
Great recipe. Very easy to make and yummy!! Loved the spice paste.
carogers's picture
carogers
15th Jul, 2014
i made these flat bread....... i used the main ingredients, and i added garlic.... didnt do the paste, its not to my taste but the flat bread is divine!!!!
saelma4
28th Sep, 2013
Spice paste loved by adults,children not so keen, would definitely make again, tastes better knowing I made it and didn't buy it from the bread aisle(first time making flat bread...not last!!) 5 stars
rwneal
3rd Sep, 2012
5.05
Really good recipe. The breads were delicious and really easy to make. We ate them with some homemade lamb Kofte, a simple chili sauce, and some minted yogurt - really tasty and satisfying.
liliaf
23rd Sep, 2011
5.05
these were great never thought a flat bread could taste sooooo good
liliaf
20th Sep, 2011
5.05
these are really yummy and so easy to do.will have again soon
mckcooks
28th Aug, 2011
5.05
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.
johannah91
24th Jul, 2010
4.05
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.
emsmith
14th Apr, 2010
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?
cakeanyone
4th Oct, 2009
4.05
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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dmcgibney
19th Aug, 2013
Hi. I was just wondering can these flat breads be frozen? I'd hate for any to go to waste if they're not all eaten on the day. Thank you.
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