Quick Flatbreads with Spiced Butter
Ridiculously easy & delicious fluffy flatbreads smothered in melted butter infused with garlic, fennel, cumin and lots of mint.
The flatbreads will be delicious on its own and would make a fantastic side to soups, salads and moorish dips.
These Flatbreads will be Amazing served with:
- Cape Malay Spiced Butternut Soup
- Zanzibar Spiced Coconut, Rainbow Chard & Tomato Curry
- Roast Aubergine & Red Pepper Hummus Bowl
- Sizzling Spring Onion, Herb & Yogurt Dip
A Note on Dairy:
Cows from industrial dairies really do live a miserable life and I would like to urge you to please try to source your dairy from smaller more ethical dairies who treat their animals with respect. In Cape Town we are lucky to have a choice between smaller dairies but if you are stuck with little options, try to source your milk organically to avoid routine antibiotic use.
Cape Town Micro Dairies:
- Cream of the Crop
- Gays Dairy (available in store at Olive Branch Deli and online at Wild Organics)
- Wild Organics has an excellent selection of micro diary choices including A2 milk
- Dalewood Fromage
Dairy Free:
If vegan or avoiding dairy, simply swop the yogurt for a plant-based alternative and use olive oil (3 tablespoons) instead of butter.
Flexible Recipe:
Feel free to mix and match the spices for the butter. Fennel seeds, cumin 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.
Quick Flatbreads with Spiced Butter
Ingredients
- 200 g plain flour
- 4 teaspoon baking powder
- pinch of salt
- 200 g good thick Greek style yogurt
Spiced Butter
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 1 teaspoon chilli flakes
- 40 g salted butter
- 2 garlic cloves minced
- handful mint leaves only, finely chopped
Instructions
- In a large bowl whisk together the 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 knead until smooth, it will only take a couple of minutes, pop the dough into a floured bowl and cover.
- For the spiced 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 until fragrant, tip into a plate and allow to cool.
- 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 the dough into 6 pieces. Onto a floured surface roll each one out roughly to 12cm 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 ½ minutes either side. As they come off the heat, brush them with the butter, repeat, until all the flatbreads are cooked and you are ready to serve. Enjoy!