Nothing

to prove

Spiced Chapattis with

Coriander Yoghurt
MAKES 8 PREP 15 minutes
COOK 20 minutes

Finish of any main meal with a side

order of super-speedy hot bread!

BUDGET
WINNER

70
EACH

cup greek-style natural yoghurt,

plus 1 cup extra
cup chopped coriander leaves
and stems
cup besan (chickpea) flour
cup wholemeal self-raising flour
1 tablespoon cumin seeds
1 teaspoon ground coriander
1 teaspoon baking powder
1 teaspoon sea salt flakes
Cooking oil spray

1 To make coriander yoghurt, process

half the yoghurt and the coriander in a
food processor until combined. Add the
remaining yoghurt; pulse to combine.
Chill until required.
2 To make spiced chapattis, on a clean
work surface, combine flours, cumin
seeds, ground coriander, baking powder
and salt; make a well at centre. Add extra
yoghurt to flour mixture; mix and knead
until a soft dough forms. Divide dough
into 8 equal portions. Lightly flour
a clean work surface. Using a rolling pin,
roll out each portion to an 18cm round.
3 Heat a char-grill pan over high heat.
Spray chapatti with oil. Cook for 1 minute
or until charred and blistered; turn. Cook
for a further minute or until browned.
Transfer to a large heatproof bowl. Cover
with a clean tea towel (so the chapatti
goes soft). Serve with coriander yoghurt.

24 recipes+

JULY 2016