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Garlic and coriander flatbreads with raita recipe

10 ratings

Raita is a typical Indian side that's served alongside warmly spiced dishes. In this variation, pair the yogurt and cucumber dip with homemade garlic and coriander flatbreads. It's the perfect accompaniment to a curry dinner. See method

Serves 6
20 mins to prepare and 10 mins to cook
320 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

325g self-raising flour
275g natural yogurt
2 tbsp vegetable oil
1 garlic clove, finely chopped
10g fresh coriander, chopped

For the raita

225g natural yogurt
¼ cucumber, finely chopped or grated
1 tsp cumin seeds, toasted and gently crushed
½ lemon, juiced

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1350kj
320kcal 16%
Fat
9g 12%
Saturates
3g 14%
Sugars
6g 6%
Salt
0.9g 15%

of the reference intake
Carbohydrate 53.5g Protein 9.7g Fibre 2.5g

Method

Put the self-raising flour, yogurt, 1 tbsp oil, garlic and coriander in a bowl; season. Mix until it forms a ball, then tip onto a lightly floured surface and knead for 3-4 mins until smooth. Return to the bowl, cover with a tea towel and leave for 15 mins to rest.
Divide the dough into 6 equal pieces and roll out on a lightly floured surface to 15cm rounds. Heat a frying pan over a high heat, brush each flatbread with a little oil and fry for 1-2 mins each side until golden and slightly risen. Cover to keep warm and repeat with the remaining oil and flatbreads. Meanwhile, mix together the raita ingredients in a small bowl; season. Serve with the flatbreads.

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article, Love Your Freezer.

See more Indian dishes