Turmeric & Coriander Bread

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Would you believe that this light, fluffy, and eggless bread is made in a frying pan? It’s absolutely divine and well worth trying!

300g strong white flour/bread flour
½ tsp salt
1 tbsp dried yeast
½ tsp carom seeds/roasted cumin seeds
1 tsp turmeric powder
large handful fresh coriander, roughly chopped
80ml warm water
80ml milk
1 ½ tbsp olive oil
2 green chillies, finely chopped

– In a large bowl, combine the strong white flour, salt, dried yeast, carom seeds, turmeric powder, and fresh coriander.

– In a jug, combine the water and milk. Slowly add this to the flour, using your hands to mix. Stop when you form a nice, soft dough.

– Add the olive oil and knead the dough for 5 minutes.

– Add a drop of oil to the bowl and spread it around. Place the dough back in the bowl, cover, and let it rest for 1 hour.

– Sprinkle your worktop with some flour. Place the dough onto your worktop and divide into 4 equal parts. Use a rolling pin to roll them into a flat circle.

– Add one portion to a large hot pan and cook for 2 minutes on both sides. Repeat with the other portions.

Serve with a generous helping of salted butter. 

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