Damn you, Great British Bakeoff. Once upon a time, I was able to happily sit on my bum on a Sunday afternoon, whiling away the hours with some knitting and mindless entertainment, but then you came along and I find myself thinking, “Oh, man, now I want to make some crazy flavored breads/ridiculously intricate cakes/perfect looking pies!” And so I haul myself off to the kitchen and proceed to spend the rest of the afternoon trashing it, pulling out eggs and flour and recipe books and interrupting my previously useless tranquility with fatty deliciousness. Thanks. Thanks a lot.

Green Onion, Coriander & Chili Flatbreads

2 tsp dry yeast
1 cup plus 2 T warm water
3 1/2 cups flour
2 tsp salt
3-4 green onions, sliced thinly
2 tsp ground coriander
1 1/2-2 tsp chili flakes or hot piri-piri seasoning (optional)*
1 T olive or rapeseed oil

Sprinkle the yeast into the 2T warm water and let dissolve for about 10 minutes. It should look slightly frothy.

Meanwhile, whisk together the flour, salt, coriander, and chili flakes, if you’re using them. Make a well in the center of the flour and pour in the green onions, yeast, oil, and 2/3 cup water.

Mix, adding more water, if necessary, to form a firm, moist dough.

Knead on a lightly floured surface until the dough is smooth, shiny, and elastic. Put the dough in a clean bowl, cover with clingfilm, and leave in a warm place to rise until doubled in size, about 1 1/2 hours.

Punch the dough down and let it rest. Meanwhile, heat a griddle or skillet over medium heat until very hot.

Divide the dough into eight equal pieces androll out each piece into a round about 6″ (15 cm) across and 1/2″ (1 cm) thick.

Place the dough rounds on the hot griddle or pan and prick all over with a fork to prevent large air bubbles from forming. Cook each flatbread until golden brown on both sides, about 5 minutes per side. Set aside while you cook the others.

Serve with houmous, curry, or cheese for a delicious lunch or afternoon snack.

*If you’re not partial to spicy things, consider replacing the chili with some freshly grated lemon peel. I find the lemony flavor compliments coriander quite beautifully.

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