Quick post, with quick coriander flatbreads. Fresh coriander added to the dough transforms these flatbreads, giving them a truly aromatic, Mediterranean touch. And they go so well with the baked aubergine dip. A Mediterranean feast in the making. This is just the beginning…

Ingredients

200g buckwheat flour
100g rice flour
2 tbsp olive oil
1 tsp salt
1 tsp baking powder
1 tsp ground cumin
3 tbsp chopped fresh coriander
200ml water



For the aubergine dip
2 small aubergines
2 tbsp olive oil
2 garlic cloves
2 tbsp lemon juice
2 tsp ground cumin
1 tsp ground coriander
4 tbsp chopped fresh coriander
Salt and freshly ground pepper

Preparation

Start by preparing aubergine dip.Preheat the oven to 200 C / gas mark 6.



Prick the aubergines with a fork and place on a greased baking sheet. Bake for about 1 hour until the aubergines are wrinkled on the outside and soft inside. Set aside to cool.



Cut the baked aubergine in half, lengthways and using a spoon take out the flesh and roughly chop. Place the aubergine flesh and the other ingredients for the dip in a food processor and mix until smooth. Season to taste with salt and pepper.



Chill in the fridge before serving.



To make the coriander flatbreads, sift the dry ingredients into a large bowl and make a well in the centre. Add the coriander, oil and water and mix together to make elastic dough.



Divide the dough into six parts and shape into small balls. Roll out on a lightly floured surface into round shapes.



Preheat a griddle pan to very hot. Fry the flatbreads for about 1-2 minutes on each side until firm and golden.



Serve warm coriander flatbreads with chilled aubergine dip.



Bon appétit!
Lena x

Coriander flatbreads with aubergine dip
Coriander flatbreads with aubergine dip




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