Unleavened flatbreads flavoured with cumin, fresh coriander and olive oil.
Finely chop the coriander and mix all the dry ingredients together. Add water until a firm dough has formed.
Divide the dough into six and roll out the flatbreads thinly.
Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.
«You can mix all sorts of spices into the flatbread such as, caraway seeds, star anis or even a teaspoon of harrissa to make it more spicy.»