Garlic and coriander flatbreads

I made these garlic and coriander flatbreads for a curry night I did last week and they were very, very tasty. I was hoping to make proper naans but these turned out a bit fluffier – so I’ve called them flatbreads as opposed to naan breads. The base recipe for the dough is based on one I found on The Pink Whisk. If you aren’t familiar withRuth’s blog, I really recommend checking it out – it’s one of my favourites. My methodology is different and I’ve put my own twist on things, but I do owe her a debt of thanks for providing the original recipe!

Homemade flatbreads are worlds away from shop bought naan breads – I don’t think I will ever go back!

• 300g strong white bread flour
• 1 tsp salt
• 2 tsp fast action yeast
• 165ml milk
• 60g full fat natural yoghurt
• 4-5 tbsp rapeseed oil
• 2 tbsp cumin seeds
• 70g butter
• 8 cloves of garlic
• large handful of coriander leaves

1. Pop the flour, salt and yeast into a large mixing bowl, keeping the yeast and salt on opposite sides of the bowl.
2. Combine the mix and the yoghurt and whisk until they’re smoothly combined. Warm in the microwave (or in a pan) until lukewarm, and then add one tablespoon of rapeseed oil.
3. Using your hand in a claw shape, stir up the dry mixture until it’s well combined, then make a well in the middle and add the milky mixture. Bring the mixture together until you have a dough.
4. Pop a tablespoon of oil onto a clean dry kitchen surface, and put your dough on it. Knead the dough for around 10 mins until it’s elastic and smooth. You may need to re-oil the surface. Do this sparingly. There are some good videos on YouTube with kneading techniques if you’re unsure. I tend to pound on the dough, stretch it out, fold it over and round… all sorts. You will find your groove.
5. When the dough is smooth and lovely, round it off into a ball. Add a tbsp of oil to a large bowl (I used the same one I started with) and swoosh the oil around so that it covers the whole of the bowl. Put your dough ball into the bowl and spin it around a bit until it’s got an even coating of oil.
6. Lay out some cling film on and spread a fine layer of oil over one side. Cover the bowl with this cling film (greasy side down) and put in a warm place (such as your airing cupboard) to rise. It will need about an hour to double in size. It will take longer if it’s in a cooler spot, so be patient and wait until it’s doubled in size.
7. While the dough is rising, pop your cumin seeds into a pan and dry fry them for a few minutes to release the oils. This will intensify the flavour. Pop onto a plate to cool when they’re done. Don’t let them burn – they should be done when they start to smell of the spice.

   

8. When the dough is done, take it out and put it on a lightly oiled surface. Add the toasted cumin seeds and fold in until they’re evenly distributed through the dough. Knead lightly and then roll into a sausage. Cut into four equal pieces.
9. Pop some baking parchment on two large baking sheets (without a rim) and sprinkle with a little bit of flour. If you don’t have flat baking sheets, use an upside down baking tray (another great tip I picked up some Ruth!).
10. Flatten each piece of dough (you can use a rolling pin if you want) and stretch out into a naan shape. Go gently as it will keep trying to shrink back. I pulled at the edges all the way around to encourage it to hold the shape.
11. Place two of the flatbreads on each tray and give them a final stretch.
12. Cover the trays with oiled clingfilm and put them back in the airing cupboard (or equivalent) for half an hour for their final prove.
13. While they are proving, chop and crush the garlic until it’s finely smushed. Place into a pan on a medium heat with a tiny bit of the butter, so that the garlic is sauteed. Turn the heat to low and add the rest of the butter, stirring until melted. Turn the heat off and leave in the pan to infuse. Using the heel of your hand, bruise the coriander leaves until you can smell the flavour on your skin.
14. Preheat your oven to 200°c. When the flatbreads have risen up nicely, carefully slide the baking parchment off onto the work surface. Place the two baking sheets into the oven to heat up. It’s important that the flatbreads go onto hot trays, so don’t be tempted to skip this step!
15. While the trays are warming, liberally brush the dough with the butter garlic mix, ensuring any small pieces of garlic make their way onto the dough. Then sprinkle the coriander over each flatbread.

    

16. After 3-4 mins, when the trays are hot, carefully remove from the oven and place the parchment and dough back onto the hot baking sheet. I did this by holding the sheet next to the work surface, and quickly dragging the parchment across onto the hot sheet. Do this for both, and then quickly place in the over.
17. Bake the flatbreads for 8-15 mins, depending on your oven. You want them to be nicely golden and cooked underneath, so if you’re unsure, carefully lift one up to poke the underside. They will be soft naturally, but if you poke them they should spring back. If they don’t, leave them in a bit longer.
18. When they’re done, wrap them in a clean tea towel until you need to serve them. They’re best eaten warm so try and time it so you can eat them within 10 mins of getting them out of the oven.

Enjoy!