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Member recipe

Spiced Flatbread

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Serves 1 - 10 Breads

Soft, fragrant flatbreads. Delicious with a homemade dahl, north african stew or spiced carrot & spinach soup (see my recipe)!

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  • Dough
  • 7g dried yeast
  • 375ml warm water
  • Pinch Sugar
  • 600g plain flour
  • 1 tablespoon salt
  • olive oil
  • 1/2 tablespoons chilli flakes
  • 1 tablespoon course ground cumin seeds
  • 1 tablespoon course ground fennel seeds
  • Garlic Butter
  • 150g butter
  • 5 garlic clove
  • ground pepper
  • Chopped fresh coriander
  • (any of the above spices can be excluded or substituted for your spice of choice)


    1. Garlic Butter Mix minced garlic with butter season with pepper, set this to one side
    2. Dough Mix the yeast warm water and sugar (Leave for around 5 minutes)
    3. In a separate bowl, combine flour, salt, olive oil and spices.
    4. Gradually add yeast/water mix to flour mix, combining well after each addition.
    5. Kneed together into a dough for about ten minutes.
    6. Lightly grease a mixing bowl.
    7. Place dough in the greased bowl, cover with clingfilm or damp tea towel. Put in a warm place to rise for around an hour. After an hour the dough should be about twice the size.
    8. Knock the dough back to its origional size and divide it into 10 pieces.
    9. Roll breads to 1/2cm thick. Brush with a little oil and cook, oiled side down on a hot griddle pan for a minute on each side until bubbles appear in the bread. Or bake in the oven on 200c for around 12 minutes or until slightly golden on the edges.
    10. Spread with the garlic butter mix, sprinkle with chopped fresh coriander and serve.

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