PREP TIME: 5mins COOKING TIME: 15mins

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 

SERVING SUGGESTION

Enjoy them on the side of any meal or as a pre-dinner snack.

WHAT YOU WILL NEED

a non stick frying pan and a mortar and pestle

INGREDIENTS
  • 200g spelt flour
  • 4 teaspoon baking powder
  • pinch of salt
  • 200g plain yogurt

For the butter

  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon chilli flakes
  • 40g salted butter
  • 2 garlic cloves, minced
  • handful mint, leaves only, finely chopped
METHOD
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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!

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PREP TIME: 5mins COOKING TIME: 15mins

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 

SERVING SUGGESTION

Enjoy them on the side of any meal or as a pre-dinner snack.

WHAT YOU WILL NEED

a non stick frying pan and a mortar and pestle

INGREDIENTS

  • 200g spelt flour
  • 4 teaspoon baking powder
  • pinch of salt
  • 200g plain yogurt

For the butter

  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon chilli flakes
  • 40g salted butter
  • 2 garlic cloves, minced
  • handful mint, leaves only, finely chopped

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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!

Print Friendly, PDF & Email