Save to your scrapbook

    Coriander and cumin flatbreads

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Coriander and cumin flatbreads

    Whether wrapped around tender pulled pork or dipped into a bowl of chilli con carne, flatbreads are quick to make and incredibly versatile. They’re also beautifully easy – once tried, expect to be making them all the time.

    • Preparation time: 15 minutes, plus resting
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus resting

    Makes: 6


    275g plain flour, plus extra for dusting
    28g pack fresh coriander, finely chopped
    ¾ tsp fine salt
    1½ tsp baking powder
    ¾ tsp cumin seeds, toasted
    2 tbsp sunflower oil


    1. Boil the kettle. Put the all the ingredients apart from the oil into a mixing bowl and toss together. Add the oil then weigh out 150g just-boiled water and add it to the mixture. Bring everything together into a smooth dough and knead briefly. Return the dough to the bowl and cover with a clean tea towel. Set aside for 30 minutes to allow the gluten to relax and make it easier to roll out.

    2 . Once rested, divide the dough into 6 equal portions. Dust the worktop liberally with flour and roll each portion out into a thin disc, about 20-22cm in diameter. Set the flatbreads to one side; try not to stack them on top of each other or they may stick. Heat a large frying pan over a high heat. Once the pan is hot, shake off any excess flour from a flatbread and add to the pan; dry-fry for 40 seconds or so per side until punctuated with dark specks of char. Repeat with the remaining flatbreads. Stack the fried flatbreads between 2 plates or in a tea towel to keep them soft. Serve warm. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars