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Caramelised shallot flatbreads with a tahini yoghurt dressing

Make your own flatbreads or buy them if you’re in a hurry!

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Main Course
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Preparation Time
30 minutes
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Cooking Time
40 minutes
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For the flatbread, mix all the ingredients together, knead very briefly just to bring the mixture together into a soft dough and place in a clean, floured bowl.


For the caramelized shallots, put the olive oil and the crushed coriander seeds into a pan over a medium heat until the seeds sizzle, about 1 minute, then add the butter and shallots and cook slowly for 7–8 minutes, until they soften slightly and start to colour. Add the stock and simmer until almost all the stock has been absorbed,then add the honey and thyme and stir until it starts to thicken and get sticky,about 5–7 minutes. Season and leave to cool.


For the yoghurt dressing, simply mix all the ingredients together.


To cook the flatbreads, divide the mixture into 12 golf ball sized pieces, roll each one out on a floured surface to a diameter of about 10cm and score each one a few times.  Heat a griddle pan and cook each flatbread for two minutes each side, keep them warm in a low oven.


Spread each flatbread with the yoghurt dressing and top with the caramelized shallots.

UK Shallot Author
This is a recipe by
Pam Lloyd
View all my recipes

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