Cooking flatbreads on a weeknight might seem like a bit of an effort, but these easy fragrant coconut flatbreads only have 2 ingredients and don't require any rising time. Adjust the chilli amount to suit your heat tolerance.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
735
Ingredients
For the flatbreads
200g
self-raising flour, plus extra to dust
200g
dairy-free coconut yogurt alternative, we used The Coconut Collaborative
For the curried lentils
1Tbsp.
vegetable oil
1
onion, finely chopped
4
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and grated
2tsp.
each ground cumin and ground coriander
1tsp.
ground turmeric
1tsp.
black mustard seeds
1
-2 green chillies, to taste, deseeded and finely chopped
2
x 400g tins green lentils, drained and rinsed
200ml
vegetable stock
400ml
tin coconut milk
100
baby spinach, roughly chopped
Small handful coriander, roughly chopped
To serve, optional
Dairy-free coconut yogurt
Directions
Step 1For the flatbreads, in a medium bowl mix the flour, a pinch of fine salt and the coconut yogurt alterative to make a dough. Tip on to a floured work surface and knead for 1min, then cover with the empty upturned bowl and leave to rest.
Step 2For the curried lentils, heat the oil in a large pan over medium heat and fry the onion and a pinch of salt for 5min, until starting to soften. Stir in the garlic, ginger, ground spices, mustard seeds and chilli(es) and cook for 1min, until fragrant.
Step 3Add the lentils, stock and coconut milk to the onion pan and bring to the boil. Bubble for 5min, to reduce slightly.
Step 4Meanwhile, divide the rested dough in 1/2. Lightly flour a work surface and roll out each portion to a rough 20.5cm round. Heat a large frying pan (that has a lid) over medium-high heat. Add a flatbread and fry, covered, for 2-3min per side until speckled golden. Wrap in a clean tea towel and repeat with remaining flatbread. Add to the tea towel.
Step 5 Add the spinach and 1/2tsp salt to the lentil pan and stir until the spinach wilts. Check seasoning. Sprinkle over the coriander and serve with the flatbreads and extra coconut yogurt alternative, if using.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
