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.
Makes approximately 6 large flatbreads—————————————————
1 x 400g full fat coconut milk
550g self-raising flour
2 spring onions, roughly chopped
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 very sticky). Remove (use a spatula to get it all out of the food processor) and 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.