Coconut flatbreads

Fluffy coconut breads

Golden & lightly buttered

Coconut flatbreads

15 mins

Super easy

makes 8

About the recipe

With minimal ingredients, this recipe couldn’t be easier, and the results are unreal. Puffed up and fluffy once cooked, they act like little sponges to mop up curry sauce. Simply brilliant!


nutrition per serving

259

Calories


7.9g

Fat


4.8g

Saturates


2g

Sugars


0.8g

Salt


5.5g

Protein


44g

Carbs


2g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Friday Night Feast Cookbook

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Ingredients

1 x 400g tin light coconut milk

450g self-raising flour, plus extra for dusting

olive oil

30g unsalted butter

Method

  1. Pour the coconut milk into a bowl with a pinch of sea salt and add enough flour to create a dough (you might not need it all), bringing it together with your hands.
  2. On a clean flour-dusted surface, divide into 8 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, and cover with a clean damp tea towel until you’re ready to cook.
  3. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat with some of the butter. Once melted, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and puffed up, then repeat. Delicious served with my Game-on curry.

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