Quick Mulligatawny Flatbreads with Mango Yoghurt Dip
Add a punch of flavour to home-made flatbreads using our East Indian Mulligatawny Cup Soup for a delicious snack or side dish.
Place the flour, cup soup powder, baking powder and salt into a mixing bowl and stir well to combine. Add the yoghurt and water and stir to form a soft sticky dough.
Dust your work surface with flour and knead the dough gently for 30 seconds. Divide the dough into four equal pieces, dust with a little flour and roll into a circle about 5mm thick.
Heat a non-stick frying pan over a high heat. Drizzle a little oil onto a piece of kitchen paper and wipe around the pan to lightly grease it. Cook each flat bread for 2-3 minutes on each side until golden brown and speckled with brown patches. Remove from the pan and wrap in a clean tea towel to keep warm while cooking the remaining flatbreads.
Mix the yoghurt and mango chutney together in a small bowl.
When ready to serve scatter with fresh torn coriander leaves.
- For the Flatbreads
- 175g self-raising flour, plus extra for dusting
- 1 sachet Ainsley Harriott East Indian Mulligatawny cup soup
- 1 tsp baking powder
- 1 tsp salt
- 200ml natural yoghurt
- 75ml water
- For the Dip
- 200ml Greek yoghurt
- 2 tbsp mango chutney
- handful of fresh coriander leaves, to garnish