Ridiculously delicious fluffy flatbreads smothered in melted butter infused with garlic, fennel, cumin and lots of mint.
They are super quick to make and although I used spelt flour, you can use plain (cake) flour too.
The flatbreads will be delicious on its own and would make a fantastic side to soups, salads and moorish dips.
I can eat these everyday!
Seasonal Swaps: 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.
Recipe inspiration Alexandra Dudley