275g plain flour, plus extra for dusting 

1tsp salt 

1tsp ground coriander 

2tbsp olive oil

10g fresh coriander leaves, finely chopped 

 

Sieve the flour into a large bowl & stir in salt & ground coriander.Using a wooden spoon, make a well in the flour and pour in 140ml of warm water & 1 tbsp of olive oil. Mix to a sticky dough. Turn the dough out onto a lightly floured surface and knead for 5-6 mins until smooth and elastic, adding a touch more flour if needed..Set the dough aside covered in a clean bowl to rest for 15mins.

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Divide the dough into 6 equal portions and roll each piece into a ball. Using a floured rolling pin, roll each into an oval, roughly 18cm long.

 

Cook the flatbreads on a barbecue or a hot griddle pan for 21/2 - 31/2 mins each side until charred. Remove and drizzle with the remaining oil & fresh coriander.

 

Serve immediately

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THANK YOU TO SUE ROWORTH FOR SHARING THIS RECIPE