A 5 minute soup side: crispy flatbreads. I used storebought flatbreads for this, the ones I get at my Turkish bakery. 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!
Spiced Crispy Flatbreads
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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.
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