Flatbreads with coriander butter
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Makes 12
These flatbreads are served with melted coriander butter and taste great alongside a Mexican chilli.
Ingredients
- 600g/1lb 5oz strong white flour, plus extra for dusting
- 2 heaped tbsp baking powder
- 1 tbsp dried thyme
- 1 tsp salt
- 100ml/3½fl oz olive oil, plus extra for grilling
- 100g/3½oz sun-blushed tomatoes, drained and finely chopped (optional)
- 350ml/12fl oz warm milk or water, or as much as needed
To serve
- 100g/3½oz butter
- 1 tsp salt
- bunch fresh coriander, very finely chopped
Method
Put the flour, baking powder, thyme and salt into a large bowl and mix thoroughly to combine. Make a well in the centre and pour in the oil. Add the tomatoes, if using, and start mixing the wet ingredients into the flour mixture with your hands. Gradually add the milk and work until it all comes together in a slightly sticky dough – you may not need all the liquid. Knead on a lightly floured work surface until the dough is smooth and pliable. Place the dough back in the bowl, cover with a damp teatowel and leave to rest for up to 1 hour.
Divide the dough into 12 pieces. Heat 2cm/¾in oil in a griddle pan or skillet over a medium–low heat. Do not allow the pan to get too hot as the outside of the bread will burn before the inside is cooked. Shape the dough into rounds and roll them out as thinly as possible – they should be around 13–14cm/5–5½in in diameter. Place a flatbread on the pan and flatten again by pressing all over with your fingertips – it will look dimpled. Grill for a few minutes on each side until golden brown, lightly charred and slightly puffed up. Keep the cooked flatbreads warm while you cook the remaining flatbreads.
Mix the butter with the salt and coriander in a small bowl. Spoon this butter mixture over the hot flatbreads so it melts and serve with the Tex-Mex beef chilli.
