Chili Flatbreads With Spicy Yogurt - cooking recipe

Ingredients

4 cups all purpose flour
1 tsp sea salt
1 tsp fresh coriander, roughly chopped
3 None green chilies, deseeded and roughly chopped
1/2 tbsp dried yeast, dissolved in 1 1/4 cup lukewarm water
2-3 tbsp extra-virgin olive oil
2/3 cup yogurt
2 cloves garlic, peeled and crushed
1/2 tsp ground cumin
1 head lettuce, torn into bite-sized pieces
2 heads romaine lettuce, torn into bite-sized pieces

Preparation

In a bowl, mix the flour, sea salt, coriander and chilies. Add the yeast water and oil and knead quickly with the dough hook of a mixer to a smooth dough. Cover and allow to rest in a warm place for 30 mins.
In a bowl, mix the yogurt, garlic and cumin. Season with salt and black pepper.
On a floured surface, knead the dough again and divide into 12 equal pieces. Roll into balls, cover with a moist paper towel and allow to rest for 15 mins.
On a floured work surface, roll the dough balls into 6 inch diameter circles. Heat a large frying pan until very hot. Sprinkle the flatbreads lightly with water and fry one at a time for 2-3 mins each, until lightly browned. Transfer to a wire rack, sprinkle lightly with water again and cover with a paper towel. Serve with the lettuce and yogurt dip.