"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ground coriander and cilantro flatbread Recipe

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This recipe for Ground coriander and cilantro flatbread, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bon Appetit
Added: Tuesday, April 1, 2008


1 12 c. all-purpose flour
2 1/2 t. ground coriander
1 1/2 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/3 c. fresh chopped cilantro
3/4 c. or more plain whole-milk yogurt
olive oil for frying

1. Sift together first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by T. for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 min. Divide dough into 8 equal pieces. Roll each piece into ball, then roll each dough piece out on flour surface to 4 1/2" round.
2. Brush large nonstick skillet generously with olive oil, heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 min. per side. Transfer flatbread to platter; serve warm

1/4 c. olive oil
2 T chopped cilantro
1/2 t. ground coriander


Indian Raita
1/2 c. plain yogurt
1/2 c. seeded, chopped English cucumber
2 T. chopped fresh cilantro
2 t. chopped green onions
1/4 t. ground coriander
1/4 t. ground cumin
Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

Number Of Servings:
Number Of Servings:
8 flatbreads




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