I adapted these coriander flatbreads from King Arthur Baking Company’s recipe collection. It is kind of a wet dough and don’t be alarmed as they roll easily with a dusting of plain flour. I served mine with an herbed yoghurt (dill, mint, and lemon rind and lemon juice, sweetened with honey). Personally I feel they are a cross between Indian Nan and flat bread.

Coriander flatbreads


½ cup warm water

½ teaspoon sugar

2 teaspoons instant yeast

200g atta or fine whole wheat flour

140g whole wheat flour

1 and ½ teaspoons salt

43g unsalted melted butter

100g plain natural yoghurt whisked with 47g water and 5g apple cider vinegar

1 large egg

½ cup chopped coriander leaves and tender stems

Oil for frying

Extra plain flour for dusting


In the bowl of your stand mixer, whisk together the water, sugar and yeast. Allow to sit for 5 minutes.

Once the yeast mix is frothy, add the flours, salt, melted butter, liquid yoghurt mix and egg.

Beat on low for 2 minutes.

Knead for 3 minutes. At the end of kneading, mix in the coriander leaves and knead once more.

Place in a greased bowl and let rise for 40 minutes or so until doubled.

Divide dough into 8 equal pieces.

Roll out on a well-floured surface into flat breads about ¼ inch thick and 16-18 cms in diameter.

Serve hot.

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