Coriander and cumin flatbreads

Servings: 4 Prep time: 25
Difficulty: Medium Cooking time: 60
Author: My Dairy-Free Dream Total time: 85

Lightly spiced Middle Eastern Flatbreads are simple and easy to make and delicious served with dips, tagines and curries. Many shop bought versions contain dairy powder or are fried in butter so make


2tsp coriander seeds
2tsp cumin seeds
2 x 7g sachets of dried yeast
1tbsp honey or caster sugar
150ml / 5floz tepid water
350g / 12oz strong white bread flour
150g / 5oz strong wholemeal bread flour
150ml / 5floz Oat Dream, warmed
1tbsp olive oil
1tsp salt
1tbsp sesame seeds for sprinkling


  1. Place the seeds in a non-stick frying pan for a minute until fragrant.
  2. Grind with a pestle and mortar or place in a mini processor to grind.
  3. Dissolve the yeast with the honey in a jug with the warm water.
  4. Leave for 10 minutes until frothy.
  5. Place the flours, salt and spices in a large bowl and gradually pour in the yeast mixture.
  6. Pour in the warm Oat Dream and olive oil and continue to mix to form a soft dough.
  7. Knead for 10 minutes until smooth.
  8. Place the dough in a greased bowl and cover with cling.
  9. Leave in a warm place for 1 hour.
  10. Preheat the oven to 220°C, gas mark 7.
  11. Knock back the dough and divide into 4 equal pieces.
  12. Roll them into oval shapes. Brush with a little water or Oat Dream and sprinkle with sesame seeds.
  13. Bake the flatbreads on the bars for 7-10 minutes until puffed up.
  14. Cool on a wire rack.


Per serving:

Calories 485kcal
Protein 16.8g
Carbohydrates 90.2g
of which sugars 6.4g
Fat 6.4g
of which saturates 0.9g
Salt 1.3g

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