Ground Coriander and Cilantro Flatbreads

These are easy and delicious. I've prepared them numerous times for gatherings and buffet catering events. People gobble them right up! Simple, fast, and high flavor.

• Anonymous

• Ogunquit, Maine

• 1/21/2017

I made these to serve alongside Indian chicken curry, paired with raita. I had never made flatbread before, and was surprised at how easy it was! It was a bit of a stretch to make 8 servings out of the recipe, so I whipped up another batch after my guests arrived and they were done in no time flat! I was glad I did, as I had many compliments and no leftovers. Do serve these with raita, however -- the coriander/cilantro mix is strong, and I was very glad to have the cucumber raita to balance and cool the flavor.

• katiehogan

• Binghamton, NY

• 5/30/2012

These take a bit of time when you've got three or four other curry dishes on the go - but they are worth it - better to make with the left over curries the next day when there's more counter space to roll them out - great flavour, easy enough to make. I've made them 3 or 4 times now, will continue to do so!

• activekath

• Arnhem, The Netherlands

• 9/18/2011

Tasty last minute addition to our Indian meal! The texture would be better if it were yeasted, but I didn't have time. We're a dairy-free house, so I subbed 1/2c. soymilk and an egg for the yogurt. Also, fried the spices in about 2T. olive oil before adding to the flour. Spices taste much better fried.

• aliptac

• san francisco

• 10/20/2010

Fantastic! I make these when I don't have much time, and everyone likes them. They're simple and easy to prepare. I actually added a little cumin to them, which just makes the flavour even bolder. Also, I find that Fage greek yoghurt works better than any other brand I've tried, although Chobani is almost as good. I first made these as an experiment into Indian cuisine with rava masala dosas. Now I make them with almost anything!

• lcalari

• london

• 4/21/2010

These were fun to make, easy, tasty and also a fun addition to an Indian meal. Will definitely make again.

• marilys

• cape elizabeth, maine

• 11/16/2009

This was a very simple and quick recipe. I was nervous about making my own bread, but they turned out beautifully (golden, crispy yet soft) and were a big hit. We paired these with Dal and a cucumber riata. I kept them on a plate in a 200 degree oven until dinner was ready and it was just perfect.

• Anonymous

• Portland, OR

• 6/2/2009

Was bored with the usual so thought I would adventure into a bit of Indian: made these along with the Traditional Raita and Chicken Vindaloo all from BA. Quite successful combination. The flatbreads in particular were outstanding. Would strongly recommend rolling them out thin as they fried up better compared to thicker ones. I used Greek whole milk yogurt since that is what my grocery service stocks. Will make this again.

• Anonymous

• Boston

• 2/26/2009

I've made this several times already. It's a really good fit for a Chicken Tikka Masala recipe I'm hooked on. I leave out the fresh cilantro so my kids will eat them. I found the whole milk yogurt in the health food section at the grocery store and it makes really good raita too. Incredibly fast and easy way to get fresh flatbread.

• teafiend

• Spanaway, WA

• 9/8/2008

Made these for a Sunday afternoon barbecue. Due to a wheat allergy, I used spelt and brown rice flour. They came out really well, and even my husband who is not a fan of cilantro really enjoyed them. Will definitely make these again. We made the cucumber raita to go with it (the may 2008 recipe).

• Anonymous

• 6/15/2008

Did I do something wrong? I made the recipe exactly as written. I cooked the flatbreads on a well-seasoned griddle over a gas stove. It tasted like burned flour. I didn't get any of the coriander or cilantro flavors. I really wanted to like it -- I wanted it to be like the bread you get at Quiznos on their sammy sandwiches. This recipe had the right consistency and thickness and chewiness, but not the right flavor. Floury. The dough was VERRRY sticky. Maybe I overcompensated with too much flour to make it manageable.

• Anonymous

• 6/8/2008

to andy_andersen from Guelph, ON, Cilantro is the fresh leaf, and coriander is the seed.

• laah

• 5/24/2008

Incredibly easy and really delicious - soft on the outside and crisp on the inside. we served these with muhummara.

• jlelliott

• Madison, WI

• 5/22/2008

I thought coriander and cilantro were the same thing. Do they mean ground coriander seeds and chopped coriander leaves?

• andy_andersen

• Guelph, ON

• 5/22/2008

If you are looking for the Traditional Indian Riata recipe, go to: http://www.bonappeti t.com/magazine/2008/ 05/traditional_india n_raita

• diva1225

• Collierville, TN

• 5/21/2008