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Garlic and coriander flatbreads with raita recipe

Garlic and coriander flatbreads with raita recipe

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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

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

  1. 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.
  2. 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.

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