Sun-dried tomato & cumin yogurt flatbread

Name: Sun-dried tomato & cumin yogurt flatbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 300 g self-raising flour, plus more for dusting; ¾ tsp salt; 2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste; 230 g Essential Low Fat Natural Yogurt; 25 g butter, or more if liked; 1 tsp cumin seeds; 25 g pack coriander, leaves finely chopped

This recipe from Chetna Makan is a must-try! It’s easy to prepare and perfect for scooping up dips and curries. Adding tomato paste and cumin seeds makes it special and gives it a depth of flavour, helped by a little fresh coriander.

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Vegetarian

Serves8
CourseAccompaniment
Prepare10 mins
Cook25 mins
Total time35 mins
PlusResting

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300g self-raising flour, plus more for dusting
¾ tsp salt
2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
230g Essential Low Fat Natural Yogurt
25g butter, or more if liked
1 tsp cumin seeds
½ x 25g pack coriander, leaves finely chopped

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