Spiced Crispy Flatbreads
Need a quick and delicious side for your soup? These Spiced Crispy Flatbreads are ready in just 5 minutes, packed with warm, toasty spices, and are seriously addictive. I used store-bought flatbreads from my local Turkish bakery, making this an effortless yet flavour-packed addition to any meal.
A simple drizzle of olive oil and a generous coating of sesame, nigella, fennel, coriander, and cumin seeds, plus a pinch of salt, is all it takes to transform plain flatbreads into golden, crispy perfection. Pop them in a 200°C oven for 5 minutes (mine was already on for some prawns—efficient, right?), and boom: you’ve got yourself a warm, crunchy, spiced flatbread that’s perfect for dipping.
Speaking of dipping—these flatbreads pair beautifully with a simple tomato and coriander sauce, but they’d also be amazing with hummus, baba ganoush, or even a garlicky yogurt dip. They add the perfect crunchy contrast to soups, stews, or even salads.
So next time you’ve got the oven on, throw in some flatbreads, spice them up, and in minutes, you’ve got a crispy, flavourful, and totally irresistible side.
Looking for inspiration on what to dip it in? Try one of these! Chilled Lemon Yoghurt with Hot Charred Tomatoes or Sautéed Red Peppers.
Spiced Crispy Flatbreads
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 - 3 store bought flatbreads
- Olive oil
- 1 tsp sesame seeds
- 1 tsp fennel seeds
- 1 tsp koriander seeds
- 1 tsp cumin seeds
- A pinch of chili flakes (optional)
- A pinch of coarse sea salt
- Tomato koriander salsa (optional of course)
- 2-3 tomatoes, finely diced
- Small bunch koriander leaves
- Pepper & salt to taste
- A squeeze of lime to taste (optional)
- Drizzled in olive oil, coated in sesame, nigella, fennel, koriander and cumin seeds and a pinch of salt. Toasted in the oven for 5 minutes at 200C (the oven was already on for sons prawns). Dipped in a simple tomato koriander sauce, a perfect soup side!
Instructions
Preheat the oven to 200°C.
Slice the flat breads in quarters and brush on some olive oil.
Sprinkle over the seed mix and salt.
Toast in the oven for 5 minutes until browned and crispy.
For the tomato koriander salsa mix all the tomatoes and koriander together and season to taste with pepper, salt and lime juice.
Notes
Even better to make this when you're already using the oven for something else, a waste otherwise to heat up the oven for just 5 minutes.
