Dill and sea salt flatbreads
- September 2007
- Makes 12
- Takes 35 minutes to make, 10-12 minutes in the oven, plus rising and cooling
The recipe of this flatbread can easily be adapted by adding a different fresh herb such as thyme, basil or coriander to the basic dough, or try toasted coriander or cumin seeds.
Looking for something else? Take a look at lots more of our flatbread recipes here.
- 2.3g (0.3g saturated)
- 10.1g (0.2g sugars)
These will keep in an airtight container in a cool place for up to 2 days before serving.
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