Double Coriander Flatbreads

  • prep time30 min
  • total time 35 min
  • serves 4

Anna Olson's flatbread recipe with fresh coriander.

96 Ratings
Directions for: Double Coriander Flatbreads


1 ½ cup all-purpose flour

1 tsp coriander seeds, crushed

½ tsp baking powder

½ tsp fine salt

¾ cup plain yogurt (not low-fat)

6 Tbsp butter, melted

sea salt, for sprinkling

4 Tbsp chopped fresh coriander


1. Combine flour, crushed coriander seeds, baking powder and fine salt in a bowl.

2. Stir in yogurt until dough comes together, then turn out onto a clean, lightly floured surface and knead just until dough feels elastic, about 3 minutes.

3. Return dough to bowl, cover with plastic and let rest for 30 minutes.

4. Divide dough into 4 equal pieces, and roll each piece out into an oval about 8-inches long.

5. Heat a cast iron skillet over medium heat and melt 1 Tbsp butter, until foaming subsides.

6. Add 1 flatbread to skillet and cook until bubbles and spot turn brown, about 4 minutes. Turn flatbread over and continue to cook until the same browning occurs.

7. Remove flatbread onto a baking tray and repeat with remaining flatbreads.

8. Immediately before serving, warm flatbreads in a 300 F oven for 5 minutes. Melt remaining 2 Tbsp butter and brush flatbreads. Sprinkle with salt and chopped fresh coriander and serve immediately.

9. Alternatively, flatbreads can be grilled over medium-high, for about 4 minutes on each side.

See more: Rice/Grain, Herbs, Side, Snack, North American, Vegetarian, Bake

More Recipes You'll Love