Coriander and Spring Onion Flatbreads

, from Issue #46. May, 2016
Photography by Aaron McLean.
Coriander and Spring Onion Flatbreads


2 cups self-raising flour
1½ teaspoons baking powder
1/3 cup shredded coconut
1½ teaspoons sea salt
½ teaspoon ground cumin
1 spring onion, very finely chopped
2 tablespoons finely chopped coriander
½ cup plain yoghurt
½ - ¾ cup milk


Combine the flour, baking powder, coconut, salt, cumin, spring onion and coriander in a large bowl. Combine the yoghurt and ½ cup of milk and pour into the flour. Bring together to make a soft dough, adding more milk if needed.

Tip onto a lightly floured bench and lightly knead the dough until smooth.

Cut into 8 pieces. Roll out thinly and stack between pieces of grease-proof paper.

Heat a ridged grill or sauté pan until medium hot and brush with a little oil. Cook the breads for 2-3 minutes each side until puffed and lightly charred in spots. Keep warm in a clean tea towel while cooking the remaining breads. Serve immediately. Makes 8