Chilli and coriander flatbreads

Makes 6

You will need: • 225g plain flour, plus a little extra in case the dough sticks • 1 teaspoon baking powder

• ¾ teaspoon salt • 1 chilli, deseeded and chopped • 3 tablespoons chopped coriander • 5 tablespoons sunflower oil, plus a little extra for cooking • 150ml-200ml boiling water • A little yoghurt, for drizzling 1 Put the flour, the baking powder, the salt, the chopped chilli and the chopped coriander in a bowl. 2 In a separate bowl, mix 3 tablespoons of the sunflower oil and 150ml of the boiling water and add to the dry ingredients. Stir to combine to a soft dough; you may need more water. 3 Knead the dough with your hands for two minutes, using extra flour if it sticks to the board. Wrap the dough in a plastic bag or cling film and allow it to rest for at least 15 minutes. 4 Divide the dough into six equal pieces. Roll each portion on a lightly floured surface until it reaches 20cm in diameter. The portion should be the thickness of a €2 coin. 5 Heat a frying pan over a medium heat and add the two remaining tablespoons of sunflower oil. Add one round of dough, cover the pan with a lid or a plate, and reduce the heat to low. Turn the

bread over when it’s golden brown underneath — about three minutes — then flip the flatbread over and cook the other side. 6 When the bread is golden on both sides, remove it from the pan and drain it on kitchen paper. Wrap it up in a clean tea towel to keep it soft. 7 Repeat the process with the remaining five rounds of dough, adding each into the wrapped-up tea towel to stack together — this will prevent them getting dry and crisp. 8 Serve the flatbreads whole with mezze such as baba ganoush and tomato salsa stacked on top (as pictured above), with a little yogurt drizzled over the top. Alternatively, you could cut each round into wedges to use as a dipping vehicle for your favourite mezze.