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
200 g self-raising flour, plus extra to dust
200 g dairy-free coconut yogurt alternative, we used The Coconut Collaborative
For the curried lentils
1 Tbsp. vegetable oil
1 onion, finely chopped
4 garlic cloves, crushed
5 cm piece fresh root ginger, peeled and grated
2 tsp. each ground cumin and ground coriander
1 tsp. ground turmeric
1 tsp. black mustard seeds
1 -2 green chillies, to taste, deseeded and finely chopped
2 x 400g tins green lentils, drained and rinsed
200 ml vegetable stock
400 ml 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
