Lightly spiced Middle Eastern Flatbreads are simple and easy to make and delicious served with dips, tagines and curries. While this is a yeasted bread you can use baking powder instead for a speedier option – see notes below for this option. Delicious served with curries or soups and a useful budget option for students too. For more healthy budget options see my ebook The Healthy Gluten Free Student.
Difficulty –Â Easy
Time –Â 15 minutes preparation plus proving, 10 minutes cooking
Serves 4-6
A simple home made bread option baked rather than fried in the oven. You could also add some additional seeds to the dough before baking if wished. These can also be frozen once cooked for up to 1 month. Simply warm through in the oven from frozen to serve.
For a speedier option remove the yeast and honey and add 2tsp baking powder instead. For additional flavour add some chopped fresh coriander to the dough.
2tsp coriander seeds
2tsp cumin seeds
2 x 7g sachets of dried yeast
1tbsp maple syrup or honey
150ml / 5floz tepid water
1/2 tsp sea salt or garlic salt
500g Gluten Free Bread Flour (e.g Doves Farm)
150-200g natural yogurt or coconut yogurt
1tbsp olive oil
1tbsp sesame seeds for sprinkling
