Herb-stuffed flatbreads
These are inspired by an Armenian herb flatbread called zhingalov khats. Yeast is added to make the dough lighter and coriander seeds for more flavour. You can use any soft herb you have to hand. In Armenia, they use up to 15 varieties, including wild garlic, watercress and sorrel. Delicious with a bit of houmous and harissa spread on top
Recipe by Olia Hercules
Makes: 2 large flatbreads
Serves: 4 as a starter or side