Food Journal
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Medium
Wild Herb Chutney Flatbread
Made on a rainy morning with whatever herbs were left from the week. It became a regular.
“I didn't set out to make this. I set out to use up the coriander before it went bad. Sometimes the best things are made under mild pressure.”
Ingredients
- 2 cupsplain flour
- ¾ cupwarm water — plus more if needed
- 1 tspsalt
- 1 tspbaking powder
- 2 tbspolive oil
- large bunchfresh coriander
- small bunchmint
- 1green chilli
- 1lemon, juiced
- 1 clovegarlic
- 2 tbspyoghurt
Method
- 1
Mix flour, salt, baking powder, and olive oil. Add warm water gradually until a soft dough forms. Rest for 15 minutes.
- 2
Make the chutney: blend coriander, mint, chilli, garlic, lemon juice, and yoghurt until smooth. Season.
- 3
Divide dough into 4 balls. Roll each into a thin oval.
- 4
Cook in a dry hot pan for 2-3 minutes each side until charred in spots.
- 5
Serve immediately with the green chutney.