Coconut Flatbread

The coconut milk makes these flatbreads super fluffy and fragrant and we love them with my coconut veggie curry or on the side of veggie bolognese when I serve it as a wholesome soup. Both meals are vegan which is perfect if you are trying to have a few more meat free days or packing in some extra veggies for the kids. You can also make mini flatbreads which are perfect for lunch boxes or picnics.

coconut flatbread.jpg

Makes approximately 6 large flatbreads—————————————————

1 x 400g full fat coconut milk

550g self-raising flour

2 spring onions, roughly chopped

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Add the spring onions to a food processor and blitz until finely chopped. Add the coconut milk and flour and blitz until you have a dough (it will be a little sticky). Remove (add a little more flour to your hands and the work surface to stop it sticking) and knead together for a minute so you have a smooth dough and then place in the fridge to rest for 1 hour or overnight.

When you are ready to cook: divide the dough into approximately 125g portions and roll out to around 20 cm diameter. Heat a large frying pan or pancake pan until piping hot and then cook each flatbread for 2 minutes or until large bubbles appear and it ‘fluffs up’. Flip and cook for another 1-2 minutes. Remove and repeat for the remaining dough.

For mini flatbreads: divide dough into 250g portions and roll out in a large sheet before using a cookie cutter to cut them out. Cook as above.