Simple flatbreads with a spiced garlic and mint butter.
This recipe was originally written for Town & Country UK.
There is nothing more rewarding than making your own bread but it does require a bit of patience. These fluffy flatbreads deliver all the satisfaction of a home baked loaf in less than half the time. Enjoy them on the side of any meal or as a pre-dinner snack. Feel free to mix and match the spices for the butter. Fennel seeds, nigella seeds and coriander seeds work well and if you don’t have whole spices don’t worry. Ground spices work just as well but you’ll need half the amount and there’s no need to toast them.
Ingredients
| Makes 6 flatbreads |
200g spelt flour (plain works too)
4 tsp baking powder
Pinch of salt
200g plain yogurt
For the butter
1tsp of caraway seeds
1tsp fennel seeds
1tsp chilli flakes
40g butter
2 garlic cloves, crushed
handful of chopped mint
Method
In a large bowl whisk together your flour, baking powder and salt. Add the yogurt and bring together using your hands until you have a dough.
Tip the dough out onto a floured surface and just knead it until it feels like it’s come together. You only need to do this for a couple of minutes. Pop it into a clean floured bowl and cover with a clean cloth whilst you prepare the butter.
In a dry, clean frying pan gently toast the caraway seeds, fennel seeds and chilli flakes over a medium heat for a few minutes. They should begin to smell fragrant and just start to pop. Transfer to a plate and allow to cool. (If using ground spices reduce the quantities by half and skip this toasting stage)
In a small saucepan melt the butter. Add the crushed garlic, toasted spices and a handful of finely chopped mint. Give it a stir and let it rest.
Divide your dough in half and divide each piece into three equal sized balls. You should have 6 pieces. Onto a floured surface roll each one out till it’s about 12cm diameter and score them gently with a knife. (about 3 slashes per flatbread)
Place your frying pan over a high heat and cook the flat breads for about 2 and a half mins either side.
As they come off the heat brush them with the butter, sprinkle with sea salt and cover with foil to keep them warm until all the flatbreads are cooked and you are ready to serve.