Sumac Coriander Flatbread
This delicious flatbread is great served with dips or as a side for charcoal grilled or barbequed meat, but my all time favourite way to use it is with my spiced lamb meatballs in cherry tomato sauce. The coriander and sumac give the otherwise plain bread a little bit of life and tastes sooooooo good when used to mop up the sauce from the meatballs. Yum!
Coriander & Sumac Flatbread
- 1 ½ cups warm water
- 1 tablespoon olive oil
- 3 ½ cups plain flour
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 x 7g package active dry yeast
- ½ cup chopped coriander leaves
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Ground sumac
- Combine the yeast, sugar and water in a small bowl and stir to combine. Set aside in a warm place for 15 minutes.
- Sift the flour and salt into a large bowl and then make a well in the centre. Slowly whisk in the yeast mixture until dough begins to form and then knead in the bowl for 5 minutes.
- Turn out onto a floured surface and knead for a further 10 minutes or until you have a smooth ball of dough. Divide the dough into 8 equal sized balls.
- Roll each ball out into a flat circle about 1cm thick. Cover with a damp tea towel and allow to rest for 20 minutes.
- Brush each round with some olive oil, sprinkle with salt, sumac and chopped coriander and bake in a preheated oven at 200 degrees for 10 minutes.