Skillet Flat Bread with Home Grown Coriander

This flat bread makes a lovely accompaniment to chili, fajitas, curries and almost anything, I folded these up soft taco style, with refried beans, roasted tomatoes and a heap of fresh greens from the garden. If you have never done flat bread in a pan before don’t be disheartened if you burn a few before you get into the groove, getting the heat and timing right takes a bit of practice.

Ingredients:
1 Cup all purpose flour
½ Cup water
1 Tbs whole coriander seeds
1 Tsp Veg oil
A big pinch of salt

Method: Heat the oil to about medium in a small pan, add in the coriander and toast for a couple minutes until it starts to sizzle and becomes fragrant, take off the heat and allow to cool, then grind in a spice grinder. In a bowl, combine the ground toasted coriander, flour and salt. Make a well in the flour mixture and add in the water, mix as much as you can, then turn out on to a floured surface, knead until smooth. Form a dough ball, cover and let rest for at least 20 minutes. To cook the flat breads heat a dry non stick skillet to just over medium, do not add oil or butter or anything. Get out your rested dough, break off a small piece maybe about the size of a cherry, make a little ball, roll out into a disc, flouring and turning over with each rolling pin pass. You need to roll the dough as thin as possible a cherry size dough ball should make a 6” to 8” disc once rolled out. Toss the disc into the preheated, dry skillet, toast uncovered until it starts to brown on the underside, turn over and toast the other side, the bread should bubble up. Remove the bread from the pan, place on a serving plate and immediately cover with an upside down mixing blow, alternately you can slip the bread into a big zipper seal plastic bag, the important part is the bread needs to be covered in a somewhat air tight way while it is still warm. Skip the covering step and your breads will be crusty and chewy instead of soft and pliable. As you cook off the remaining breads stack them up and keep them covered, serve right away while still warm.

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2 Responses to Skillet Flat Bread with Home Grown Coriander

  1. Flat breads are amazing. They offer so many possibilities!

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