Cook Culinary & Craft Studio

Flatbread -with lavender and spice

Debbie Hannibal
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This is a great way to start making “bread”. Nothing screams domestic goddess more than serving warm flatbread with a casual meal or allowing your kids to get involved to eat flatbread out the pan with leftovers.

For the 2017 Christmas course (Sugar n’ Spice)  I made bite size rounds, filled with Lavender and a pinch of all spice and served them with tamarind prawns and black dukkah. This Middle Eastern addition works equally well with hummus and as a side to lamb, and is also delicious dipped in olive oil and homemade Za’atar.

Serve with this gorgeous recipe (my holiday Christmas favourite)

Leg of Lamb cooked in yoghurt, served pulled with Sumac & Tahini mayo, rocket & wraps

FLATBREAD (24 starter size, feel free to halve)

  • 500g self-raising flour
  • 1 teaspoons salt
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon or all spice
  • 1 tablespoon of lavender flowers
  • 500g full fat plain yoghurt


  1. Place the ingredients in a food processor and whizz until a dough ball forms (alternatively use a dough hook in your mixer or if you are making half the amount use your hands)
  2. Place the dough on a floured surface and roll into 2 sausage shapes
  3. Slice each sausage up to make 12 pieces and roll each piece out
  4. Fry the flatbreads in a hot non-stick pan (no oil)  for just under 2 minutes a side or until browned on each side. You will notice that as the under-side cooks, the breads start puffing up. Flip with your fingers to check and if it’s brown, turn over.
  5. Between batches, wipe the excess flour with a dry cloth or a paper towel from the pan
  6. Cool between 2 dishtowels, the breads can be kept in an airtight container and served the next day