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Put the flour, salt, tomato paste and yogurt into a large bowl and, using your hands or a wooden spoon, bring together into a soft dough. The dough might be sticky, but don’t add more flour. This gives you fluffy flatbreads.
Cover and allow to rest for 10 minutes. Heat the butter in a pan and, once melted, add the cumin seeds. Once they start to sizzle, take the pan off the heat, add the coriander and mix well. Set aside.
Divide the dough into 8. Dust a clean work surface with flour and roll out each piece into a 20-23cm circle. Dust the rolling pin with a little more flour if needed to stop it from sticking.
Heat a skillet (or heavy-based frying pan) and cook the breads for 1-2 minutes each side on a medium heat, until cooked through and golden. Brush the herby cumin butter generously on top and serve.
Typical values per serving when made using specific products in recipe
Energy | 827kJ/ 196kcals |
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Fat | 5.7g |
Saturated Fat | 2.6g |
Carbohydrates | 30g |
Sugars | 2.8g |
Fibre | 2.1g |
Protein | 5.8g |
Salt | 0.9g |
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