Coriander and Spring Onion Flatbreads
Photography by Aaron McLean.
INGREDIENTS
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
METHOD
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
Related Content
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.