Ground Coriander and Coriander Flatbreads

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These easy coriander flatbreads are a fragrant and versatile addition to any vegetarian meal. Combining the earthy warmth of ground coriander with the bright, citrusy notes of fresh leaves, they offer a depth of flavour that shop-bought versions simply cannot match. The addition of tangy whole-milk yoghurt ensures a soft, pillowy texture that is perfect for mopping up sauces or served alongside a selection of homemade dips.

Quick to prepare and requiring no yeast or rising time, this flatbread recipe is an excellent choice for a speedy midweek dinner. Whether you are serving them with a hearty lentil dhal or using them as a base for Mediterranean-style toppings, these golden, pan-fried breads provide a nutritious and comforting component to your plant-based repertoire.

Ingredients for Ground Coriander and Coriander Flatbreads

190g (or more) unbleached plain flour
2 1/2 teaspoons ground coriander
1 1/2 teskedar bakpulver
3/4 teskedar salt
1/2 teskedar bikarbonat
1/3 cup chopped fresh coriander
3/4 cup (or more) plain whole-milk yoghurt
Olive oil (for frying)

How to make Ground Coriander and Coriander Flatbreads

Sift first 5 ingredients into medium bowl. Stir in coriander. Add yoghurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yoghurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.

Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.

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