- 300g strong bread flour, plus extra for dusting
- 1 tsp baking powder
- 2 tbsp cumin seeds
- 2 tbsp toasted sesame seeds
- A handful of coriander
- 300g yogurt
- 50g butter
- 3 garlic cloves
Prep: 10 mins + resting | Cook: 5 mins
1. Sift the strong white flour into a large mixing bowl. Sprinkle in 1 tsp baking powder, 2 tbsp cumin seeds, 2 tbsp toasted sesame seeds and a good pinch of salt. Roughly chop the coriander leaves and stalks and add them to the bowl. Stir to mix well.
2. Create a well in the middle of the dry ingredients and pour in the yogurt and 3 tbsp olive oil. Stir well with a wooden spoon to form a soft dough. Turn the dough out and knead till smooth and elastic. You shouldn't need to dust your work surface with flour while you knead the dough, but if you do, use just a light dusting of flour – the more flour kneaded into the dough, the drier the flatbreads will be. Return the dough to the bowl. Cover the bowl with a tea towel and set aside for 15 mins.
3. Meanwhile, melt the butter in a small pan over a low heat. Peel and thinly slice the garlic cloves. Add the garlic to the butter along with a small pinch of salt. Very gently fry the garlic for 5-6 mins, stirring, till softened and light golden in colour. Remove the pan from the heat andpop a lid on to keep warm.
4. Warm a large, dry frying pan over a high heat till smoking hot. While the pan is warming, divide the dough into four pieces. Using a little extra flour, roll or stretch and pat the flatbreads to make 1cm-thick rounds.
5. Cook the flatbreads, one at a time, for 3-4 mins on each side, till bubbly and slightly charred. Once cooked, pop the flatbread on a plate and cover with a tea towel to keep soft and warm while you cook the remaining flatbreads.
6. Warm the butter over a low heat again, if necessary. Brush each warm flatbread with some of the hot garlic butter. Serve on the side of your favourite curry for scooping and dunking, or wrap around kebabs.