Coriander Flatbread

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Stop buying Indian breads and make them yourself 🙂

Most people will typically say Naan when asked to name an Indian bread. There are however many varities of breads served up on the Indian subcontinent. Here I will detail a simple recipe I use for making corriander flatbread. They are delicious and a perfect accompaniment to most [Anglo-]Indian dishes.

Bee Wilson wrote an interesting article in the Telegraph recently Why flatbreads are worth making from scratch.

In addition, the history of flatbreads varies depending on the type. They are however claimed to be ‘the original bread’. For more information on some of the history this blog post by Veronica Wilson is good.

**Cooking, for me, is an art not a science – some would disagree, but what I put forward here is my own use of the ingredients and recipes. There are many alternatives out there.

Makes approx. 8 breads (or 1 large tear ‘n’ share bread)

Prep time approx. 1.5hrs.

Cooking time 8-10 mins.

IngredientsWP_20150423_002

500g plain white flour

2 tsp salt

2 tsp baking powder

3 tbsp olive oil

300ml water

Fresh coriander, chopped (a couple of handfuls)

Instructions

1. Put the flour, salt, baking powder, fresh coriander and olive oil in a large bowl. Use a spoon and mix with enough water to make a soft dough. Then – the fun part – use your hands to bring everything together. The texture should be ‘doughy’ not sloppy.

2. On a clean, flour-dusted, surface tip out the dough and knead well.WP_20150423_003

3. Bring the dough back into a ball and place in a lightly oiled bowl and cover with a plate. Leave for about an hour.

4. Take the dough from the bowl and place on clean, lightly floured surface. Flatten with your hands and then use a rolling pin to flatten out completely. (At this point you could divide them up into smaller flatbreads – I usually like to leave as one big flatbread for sharing and tearing).

5. Place in a pre-heated oven (200ºC) and bake for 8-10 mins (alternatives here are to pan fry the flatbread(s) for about 3-4 mins each side)

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Alternatives:

1. Change up the fresh corriander for any of your favourite flavourings (garlic, chilli, coconut, to name but a few).

2. Lightly coat the bread with a beaten egg / butter before baking for an added glaze.

3. This bread makes an excellent base for pizza!

4. Can be used for making sandwiches or dipping in your favourite soup.

Enjoy 🙂


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Interact with the Anglo-Indian Project

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